Tasty Mozzarella Chicken Recipes

Steps:

• In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, soup mix and pepper. Dip chicken in egg mixture, then coat with crumb mixture. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 22-25 minutes or until a thermometer reads 170°., In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until sauce is bubbly and cheese is 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:

• Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
• Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
• Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
• Preheat the oven to 400°F (200°C).
• Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
• Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
• Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
• Remove from the oven, top with chopped parsley, and serve with reserved dip
• Enjoy!

Steps:

• Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.
• In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it's spread evenly in the dish. Freeze until solid, at least 1 hour.
• Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)
• Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
• Heat the oil in a large pot until it reaches 375˚F (190˚C).
• Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
• Serve warm with ranch.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the baking mix, Parmesan cheese, Italian seasoning, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , Place in a greased shallow baking dish. Bake, uncovered, at 400° for 10 minutes on each side. Pour sauce over chicken. Reduce heat to 350°; bake for 15-20 minutes or a thermometer reads 170°. Sprinkle with mozzarella cheese.

Steps:

• Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes. Spoon around chicken. , Combine the soup, wine or additional broth and garlic; spread over chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. ,