This is a home cooked mozzarella chicken recipe I developed about two years ago and have been revising ever since. It’s very easy, and it’s a great deal in terms of taste versus effort. Submitted by Samuel Hanwich, Cincinnati, Ohio, USA
1 lb boneless, skinless chicken breasts, cut horizontally into strips, about 2 inches long and a half-inch thick
1/2 bag of shredded mozzarella cheese
1 vidalia onion, diced
1 package of crimini mushrooms, sliced
3 cloves of garlic, minced
2 tomatoes off the vine, diced OR 1 can diced tomatoes, drained
fresh whole basil leaves OR dried basil to taste
2 tsp extra virgin olive oil
salt and pepper to taste
First, cut everything.
When you’re ready, heat olive oil on medium in a skillet, and saute the garlic for one minute. If you like softer onions, add those now also.
Put the chicken strips in and saute them until they are mostly cooked. They should be golden around the edges.
Now add the mushrooms, onions (if you haven’t already), and tomatoes. Saute everything until all the water from the tomatoes boils off.
Transfer the mixture to a baking pan.
On top, add a layer of basil. How much you want to add depends on what taste you want, but make sure you distribute it evenly.
Finally, sprinkle a thin layer of mozzarella over the top, and set the pan in the oven for about 5 or 10 minutes on 350F degrees (180C), until the mozzarella is melted. You can also do this in the microwave.
Before serving, make sure any liquid is drained from the pan. Serve in a shallow plate and eat the mozzarella chicken like a casserole.
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