Best Mozzarella Herb Chicken Recipes

MOZZARELLA AND HERB-STUFFED CHICKEN BREAST SOUS-VIDE STYLE

Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style image

This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. Serve with side dishes of your choice.

Provided by Jesse Cody

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h25m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
½ onion, diced
1 rib celery, diced
1 teaspoon Cajon seasoning, divided, or to taste
¾ cup shredded mozzarella cheese
4 ounces sliced mushrooms
1 egg, beaten
2 tablespoons fine dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons grated Parmesan cheese

Steps:

Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).
Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.
Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning; cook and stir until onion is softened and translucent, about 5 minutes.
Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.
Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.5 g, Cholesterol 133.2 mg, Fat 14.2 g, Fiber 1.2 g, Protein 32.5 g, SaturatedFat 5.8 g, Sodium 400.2 mg, Sugar 2.5 g

NOR'S MOZZARELLA CHICKEN BURGER WITH HERB MAYO

Nor's Mozzarella Chicken Burger with Herb Mayo image

This is my chicken burger. I grind my own chicken breast and add herbs to create a tasty chicken burger. It is topped off with Roasted Red pepper, Mozzarella cheese,and my herb mayonnaise on a yummy Potato roll. It is lean healthy and so delicious. I know you'll love it.

Provided by Nor Mac @Adashofloverecipepage

Categories Chicken

Number Of Ingredients 25

Ingredients

1 pound(s) ground chicken
1/2 - medium sweet onion chopped fine,or 1/3 cup
1/3 - cup finely chopped celery
1/4 cup(s) shredded carrot
1 - clove of minced garlic
NOTE: IF YOU CAN NOT FIND TROPICAL SAZON SUBSTITUSE EQUAL AMOUNTS OF DEHYDRATED GARLIC,SALT,DEHYDRATED ONION,PARSLEY,AND PAPRIKA
1/2-3/4 teaspoon(s) found in the mexican food aisle at the grocery store . sazon tropical ( depending on how salty you like your meat)
1/8 teaspoon(s) thyme, dried
1/2 teaspoon(s) ground black pepper
1 tablespoon(s) olive oil or butter for frying veggies
MY HERB MAYO
6 tablespoon(s) hellman's light or canola mayonaise
NOTE IF YOU CAN'T FIND TROPICAL SAZON. YOU MAY USE EQUAL AMOUNTS OF DEHYDRATED GARLIC,DEHYDRATED ONION,PARSLEY FAKES,AND PAPRIKA.
1/4 teaspoon(s) sazon tropical( found in the ethnic aisle in the grocery store )
1/4 teaspoon(s) dried thyme
1/2 teaspoon(s) dried minced garlic
1/2 teaspoon(s) dried chopped onion
1/4 teaspoon(s) celery flakes dried
1/2 teaspoon(s) honey
TOP OF BURGER
- jar of sweet roasted red bell peppers
8 - slices of cooked bacon 2 per burger
- mozzarella cheese
- lettuce and tomato
- potato sandwich rolls

Steps:

cook bacon and set aside
Buy or grind chicken breast. I buy Chicken tenders that are skinless. I cut them in to 1 inch pieces and pulse in a food processor until just ground. It is easy with partially frozen chicken. If you grind it your self. Make sure you watch how you pulse the processor. I used my Ninja. Add a little cut up chicken at a time. If you add to much. It will not grind properly. Hit pulse on and off until it looks like ground burger. Pulse to long and you'll have mush. I place about 1/4 of a pound at a time in it. I only hit pulse about 10-12 times until it looks ground. I have never had it happen to me,but I have heard many tell me it happens to them. Advice: If you buy skinless breasts. Partially freeze it. It is easier to cut and cube while partially frozen. Grind ahead up to 4 pounds and put directly in the freezer after grinding for later use,or grind as you need it. I love making my own. I know what is in it,and that makes me feel better about it. You can do so much with ground chicken breast. It absorbs the flavors of herbs easily,and it is healthier than Turkey,and Beef.
Make the mayonnaise. Combine all ingredients well,and refrigerate for at least an hour to let the flavors meld together,and to soften the dried ingredients.
place a tablespoon of butter or olive oil in a pan and saute the onion,carrot,celery,and garlic together. Remove from heat, and set aside
Take the ground chicken place it in a bowl,and add the cooked vegetables,Sazon,pepper,and thyme. Mix with hands until blended. Do not over mix.
oil a grilling skillet,or oil the outdoor grill. Chicken is very lean and the grill needs to be oiled,or the chicken will stick. Salt and pepper to taste. The burger is seasoned. take it easy on the salt and pepper.You may also broil the burgers. Cook until no pink shows.
Place a piece of roasted red bell pepper,and 2 slices of bacon on top of each burger. Top with Mozzarella. Remove from heat when Mozzarella is melted.
Place on a Potato roll with lettuce tomato,and my herb mayonnaise. Enjoy

MOZZARELLA & HERB CHICKEN

Mozzarella & Herb Chicken image

Categories Chicken Dinner Bake

Number Of Ingredients 11

Ingredients

2 tablespoon Olive oil
2 tablespoon butter
1 Lemon
1/4 cup Panko breadcrumbs
1/2 cup Mozzarella Cheese, shredded
1 teaspoon Italian seasoning
10 ounces Chicken cutlets
2 tablespoons Sour Cream
6 ounces Green Beans
1/2 cup Couscous
3/4 cup Chicken stock

Steps:

Preheat oven to 425. Zest and halve lemon.
In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, salt, and pepper.
Pat chicken dry. Season. Place chicken on baking sheet with foil or baking paper. Evenly spread sour cream on tops of chicken, then mound with panko mixture, pressing firmly to adhere.
Roast chicken for 5 minutes. Remove baking sheet, place green beans on empty side, with drizzle of olive oil and salt & pepper. Return to over for 15 minutes.
Melt 1 tbsp butter in small pot over med-high heat. Add couscous and pinch of salt. Cook, stirring until toasted, 2-3 minutes. Add chicken stock. Bring to boil, cover, and reduce heat to low. Cook 6-8 minutes, until coucous is tender, drain if needed.
Once chicken is done, stir in 1 tbsp butter to coucous until melted. Add lemon zest and juice from half a lemon.
Serve on plates, with optional lemon wedge.