Mozzarella And Feta Chicken 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:

• First prepare your chicken cutlets. Trim the fat, cut each piece lengthwise and in half. (to make the chicken cook faster) A serrated knife makes cutting them lengthwise easier.
• Prepare your coating. Crack two eggs into a bowl, whisk lightly with a spoon. Next pour flour and breadcrumbs onto two separate sheets of tinfoil.
• Take each piece of chicken and dip in flour, egg, and breadcrumbs respectively. Set aside.
• Pour some olive oil into a medium frying pan. (enough to coat the bottom) Turn the burners up to medium heat.
• All you want to do is brown the cutlets on both side not cook them all the way through.
• Next get a baking dish and cover chicken with spaghetti sauce, mozzarella and feta cheese.
• Stick it in oven for approx 20 min on 350.
• Take out and enjoy! I usually serve this with pasta, salad, and garlic bread.

Steps:

• Heat oven to 450°F.
• Place pizza crust on baking sheet; sprinkle with 1/2 cup shredded cheese.
• Toss chicken with barbecue sauce; spoon onto crust. Top with feta, onions and remaining shredded cheese.
• Bake 10 to 12 min. or until shredded cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

Steps:

• Arrange chicken in 13X9-inch baking dish.
• Drizzle with 1 tablespoon of the juice.
• Sprinkle with oregano and pepper.
• Top with cheese; drizzle with remaining 1 tablespoon juice.
• Bake at 350°F for 30 to 35 minutes or until cooked through.

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

Steps:

• Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
• Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional basil leaves if desired.