Best Garlic Chicken Mozzarella Recipes

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

BAKED GARLIC CHICKEN & MOZZARELLA WITH PASTA * FAZOLI'S COPY

Steps:

• Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
• In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
• Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
• Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
• While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
• Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
• Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
• Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
• SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
• PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
• PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
• SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

CRISPY MOZZARELLA CHICKEN WITH GARLIC SPINACH

Steps:

• Heat oven to 400ºF.
• Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
• Coat chicken with coating mix as directed on package; place on foil-covered baking sheet. Bake 10 min. Discard shaker bag and any remaining coating mix.
• Top chicken with cheese; bake 4 to 5 min. or until chicken is done (165ºF) and cheese is melted.
• Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add half the spinach; cook 1 min. or just until spinach starts to wilt, turning constantly with tongs. Add remaining spinach; cook 1 min. or just until wilted, turning occasionally.
• Serve chicken with spinach.

GARLIC CHICKEN MOZZARELLA

Steps:

• Cook chicken in olive oil in a large skillet over medium heat; 3 minutes per side or until golden brown, Drain.
• Pour undrained diced tomatoes and tomato sauce over chicken; bring to a boil, reduce heat.
• Cover and cook 15 minutes or until chicken is no longer pink.
• Place cheese slices over chicken and tomatoes: cover and cook 1 minute or until cheese is melted.
• Serve over hot cooked pasta.

CRISPY MOZZARELLA CHICKEN WITH GARLIC SPINACH

Steps:

• 1. Place the chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
• 2. Dip the chicken in egg, then coat with bread crumbs. Place on a foil-covered baking sheet and bake in a preheated 400-degree oven for 10 minutes.
• 3. Top the chicken with mozzarella cheese and continue baking an additional 5 minutes or until chicken is done and cheese is melted.
• 4. Meanwhile, heat the oil in a Dutch oven or deep skillet on medium heat. Add garlic; cook and stir for 1 minute. Add half the spinach; cook 1 minute or just until spinach starts to wilt, turning constantly with tongs. Add remaining spinach; cook 1 minute or just until it wilts, turning occasionally.
• 5. Serve chicken with spinach mixture.

GARLIC CHICKEN MOZZARELLA

Steps:

• Cook chicken in oil in large skillet over medium-high heat, 3 minutes per side or until golden brown; drain. Pour undrained tomatoes and tomato sauce over chicken; bring to boil. Reduce heat. Cover and simmer 15 minutes or until chicken is done. Place cheese slices over chicken and tomatoes. Cover and cook 1 minute or until cheese is melted. Serve over hot cooked pasta.