Mediterranean Mozza Chicken Recipes

Steps:

• Heat large nonstick skillet on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.
• Add dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through; stir.
• Top with cheese; cook, covered, 2 min. or until melted.

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:

• Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook about 5 to 7 minute on each side or until chicken is done, adding onions and zucchini after 5 minute
• Add the dressing, tomatoes and olives; cover. Cook on medium-low heat about 2 minute or until heated through.
• Stir mixture. Top with cheese; cover. Cook 2 minute or until cheese is melted.

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 -7 minutes on each side or until chicken is cooked through (170F) , adding onion and zucchini after 5 minutes.
• Add dressing, tomatoes, and olives; cover. Cook on medium-low heat 2 minutes or until heated through.
• Stir mixture. Top with cheese; cover. Cook 2 minutes or until cheese is melted.
• Serve with hot cooked rice and/or cut up pita bread to absorb some of the sauce.

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.