SHELLS WITH GRILLED CHICKEN AND MOZZARELLA
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
- Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC
Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
- Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
- Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
- Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
- Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
- Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
- Remove pizza from grill and top with spinach. Cut and serve immediately.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g
PASTA SHELLS WITH GRILLED CHICKEN & MOZZARELLA
A This is a simple yet so classicly delicious pasta and chicken dish. One of my favorite ways to eat pasta, it's great in the summer because there's no heavy sauce. Great with a nice homemade garlic bread. Yum!
Provided by AlwaysEnL
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil a large pot of water for pasta shells. Meanwhile, season chicken with salt and pepper and cook on grill or in a grill pan until no longer pink. When done, remove and cut into small strips.
- Cook pasta shells to desired firmness. Reserve about 1 cup of the pasta water and then drain shells and return them to the pot.
- Add the cooked chicken, tomatoes, mozzrella, parmesan, parsley, and butter to pot. Stir to combine.
- Slowly add some reserved pasta water until a nice coating of sauce is on pasta- you will probably not need all the reserved pasta water. Serve with more parmesan cheese for sprinkling. Enjoy!
Nutrition Facts : Calories 577.8, Fat 17.1, SaturatedFat 9.2, Cholesterol 141.9, Sodium 435.6, Carbohydrate 46.8, Fiber 3, Sugar 3.4, Protein 56.4
GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA
Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you're into creamy cheeses, then burrata works very well here, too - or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 14
Steps:
- Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
- Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
- Heat a grill pan over high, and ventilate your kitchen well.
- Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
- Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.
GRILLED CHICKEN MOZZARELLA SANDWICHES
I got this recipe from 4 Ingredients or Less Campbell's Cookbook and it is a quick, easy and tasty sandwich. I have modified the recipe from the original.
Provided by bmcnichol
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
- Heat oven to 400 and heat grill to medium-hot.
- Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
- Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
- Place chicken on baked garlic bread and enjoy.
- Can add other sandwich condiments if desired.
Nutrition Facts : Calories 191.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 336, Carbohydrate 2, Sugar 1.6, Protein 25.1
MOZZARELLA GRILLED CHICKEN SANDWICH RECIPE
Try a refreshing summertime alternative to burgers with this Mozzarella Grilled Chicken Sandwich Recipe. It's ready to serve in 25 minutes.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
- Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut sides down, to the grill for the last few minutes.
- Fill rolls with chicken, cheese and vegetables.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 11 g, Protein 35 g
CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA
Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.
Provided by PMJNSTN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
- Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g
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