Monday, September 24, 2012

Mozzarella Chicken

Succulent and Flavorful

The Good: Easy to prepare, absolutely juicy and fairly cheap.
The Bad: The recipe takes a bit of time to cook up.
The Ugly: I always make a huge mess when breading foods!

Suggestions Before Starting: 
As always, leave items like butter and eggs out for a bit before starting the recipe so it is easier to work with and so it will blend better.  I usually set them out when I start thinking about making dinner (30-40 minutes early).  Please don't forget you set it out and let it spoil after a change of plans!
If you do not have dried bread crumbs, feel free to crush crackers (saltines, cheese Its, butter crackers.. you pick!) and add your favorite spices.  I like to use oregano, basil... and whatever else inspires me that day.
Don't forget to get wax paper if you do not have any!

Mozzarella Chicken from All Recipes

Recipe Total Time: 1 hour +/- 10 minutes of piddle time
Recipe Yields 4 Servings
Preheat Oven: 350 degrees


  • 4 skinless, boneless chicken breasts
  • 1/4 cup butter
  • salt and pepper to taste
  • 4 slices mozzarella cheese
  • 1 egg, beaten
  • 2 cups all-purpose flour for coating
  • 1 cup seasoned dry bread crumbs
  • 1/4 cup butter
  • 2 teaspoons minced garlic
  • 1 cup dry white wine


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Inside of chicken
  5. 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.

Chicken cut in 1/2 with Twiced Baked Potato Casserole

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