Mozarella Crusted Chicken Breast
This is what I am cooking for dinner later today. I tried it once and everyone liked it so I thought I’d give it another go. The idea is to make something a bit different from what we’re used to and still use a healthy cut, such as chicken breast. Here’s the recipe, straight from my kitchen.
Ingredients:
4 boneless chicken breasts
Salt
Pepper
Japanese bread crumbs
1 egg
Mozzarella cheese (sliced thinly)
Olive oil
Cooking instructions:
1. Wash the meat thoroughly and pat dry.
2. Season well with salt and pepper. It depends on how much flavor you want. Set aside for about 20 to 30 minutes.
3. Heat some olive oil in a thick pan – go round the pan 2 or 3 times.
4. Beat the egg and then dip the chicken breasts in it.
5. Roll the chicken breasts in the Japanese bread crumbs so that they are completely covered.
6. When the oil is hot enough, place the chicken breasts in the pan.
7. Fry on medium heat and get your mozzarella slices ready
8. After about 6 minutes, turn the chicken breasts over.
9. Place a slice of mozzarella on top of each chicken breast – you can add more if you want a cheesier piece.
10. Leave frying for another 6 minutes or so.
11. Serve hot with rice or any other favorite side dish.
I love how the Japanese bread crumbs give you that crunchy texture, which combines well with the gooey stickiness of the melted mozzarella. Another option for seasoning is to use a bit of fish sauce instead of salt. Try it!
Quick Dish: Paprika Cream Chicken
Here is another one of my concoctions. I actually got the idea from one of those recipe cards you get from the supermarket. They were promoting the use of McCormick spices and I thought I’d try them. I have never been one to follow a recipe to the letter, though, so I am sure that my version of this dish turned out differently. Anyhow, this dish is easy and quick to make, you will probably find yourself making it often.
Ingredients:
1 pound chicken breasts, sliced
1 small onion
4 tomatoes
½ cup light cream
Paprika
Salt
Black pepper
Olive oil
Preparation:
Wash the chicken well and then drain. Season with salt, pepper, and some paprika. It really is up to you how much of the seasoning you want to use – I just threw everything in there. Set aside for 10-15 minutes.
Heat some olive oil in a thick pan and then fry the chicken strips for about 5 minutes. Set aside.
Cook the chopped onion in the same pan until translucent. Add the diced tomatoes. Cook this for about 5 minutes, stirring all the while. You can also add more paprika at this point.
Put the chicken back into the pan and let it simmer until the chicken is cooked through. This took about 10 minutes. Make sure you stir every once in a while. You can add 1 to 2 tablespoons of water if you want.
Add the light cream slowly and simmer for about 2 minutes. Add salt and more pepper and paprika to taste. For garnish, you can throw in some parsley.
This dish can be served over cooked noodles or rice – I chose the former.
Honey mustard chicken
Ingredients
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
What’s next
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Skillet Chicken a la King
Serve on rice or bread.
Ingredients
1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
1/2 teaspoon ground black pepper
What’s next
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
Easy chicken pot pie
Ingredients
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
What’s next
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4
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