Stuffed Fried Whole Mozzarella With Sun Dried Tomatoes Recipes

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

SUN-DRIED TOMATO AND MOZZARELLA PASTA

Steps:

• Boil your pasta with a decent amount of salt- taste it whilst it's almost cooked so you can correct over-salting with more boiling water.
• When the pasta is almost cooked, get started on the 'sauce'. Fry 1 or 2 cloves of garlic in a pan of oil- you can use the sun-dried tomato oil if you want more flavour, but I wouldn't recommend it.
• Slice the sun-dried tomatoes into small cubes and fry with the garlic for a minute. When the garlic is brown, shred the mozzarella into smaller pieces and let it melt in the pan, mixing often to stop it from sticking.
• Drain the pasta and transfer it back into the saucepan. Then, add your 'sauce' and mix until combined.
• You see how easy that was? How easy? Once you get the hang of this, it'll be a regular recipe. Trust me. It's so good.

AVOCADO, SUN-DRIED TOMATO AND MOZZARELLA STUFFED CHICKEN BREAST

Steps:

• Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness).
• Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast.
• Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through.
• Sauce.
• Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly.
• Add the wine, Worcestershire sauce stir, whisk in mustard until blended.
• Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken.
• To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.

STUFFED FRIED WHOLE MOZZARELLA WITH SUN-DRIED TOMATOES

Steps:

• Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top.
• Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl.
• Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat.
• Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Steps:

• Prepare the dough.
• Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!