Chicken Mozzarella Pepper Tarts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
• Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
• To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

Steps:

• In a shallow bowl, combine egg white and milk. In another shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in the egg white mixture, then in the crumb mixture. , In a large skillet; cook chicken on both sides in butter until chicken is golden brown and crispy and juices run clear. Sprinkle with mozzarella cheese. Remove from the heat and cover for 2-3 minutes or until cheese is melted. , Meanwhile, in a small saucepan, combine tomato sauce and basil; cook until heated through. Serve with chicken.

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.

Steps:

• For each chicken, make a horizontal cut along one long side almost to the other side; leave chicken breasts attached at opposite side. Open breast so it lies flat; cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic wrap., Combine basil, pepper and salt; sprinkle over the cut side of each chicken breast. Top with red pepper strips and sprinkle with cheese. Fold in sides and roll up. Secure with toothpicks., Combine oregano, garlic powder and paprika; sprinkle over the top of each chicken roll. Place chicken in a medium or large ZIPLOC Brand Zip "n Steam Bag. Seal bag and place in microwave., Cook on high for 5-9 minutes or until chicken juices run clear. If needed, continue microwaving at 30-seconds intervals or until chicken is done. Let stand 1 minute before handling. Meanwhile, combine all Tomato Relish ingredients., Carefully open bag and remove chicken. Serve with Tomato Relish.

Steps:

• In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
• Preheat a sandwich press according to the manufacturer's instructions.
• Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
• Remove sandwich from press and cut in half before serving.

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Steps:

• In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater). Add the thyme, rosemary, bay leaves, and pepper. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
• Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread. Spread the pesto on top of the chicken and top with the peppers and mozzarella. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

Steps:

• Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
• Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
• Slice the red onion into rings.
• Coat the onions and peppers with olive oil.
• Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
• Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
• Grill red peppers (flat) and next grill the red onion rings. Place on plate.
• Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
• Spread a good amount of the Pesto on the top half of each sandwich.
• Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
• Top each panini with the top half you have already spread the Pesto on.
• Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
• There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
• A Chicken Parmesan Panini!
• Hope you like it!

Steps:

• Preheat oven to 350 F.
• In a non-stick skillet, stir cook the chicken just until it turns white. Add the onion, pepper, tomatoes and basil.
• Continue to stir cook until the onions are tender.
• Remove from the heat and let cool.
• Stir the Mozzarella into the cooled chicken mixture then fill the tart shells.
• Bake in the oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.