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Chicken Breasts Mozzarella recipe

An elegant, yet simple entr e ofsaut ed chicken breasts and mushrooms in a buttery winepan sauce topped with mozzarella cheese.

Recipe: Chicken Breasts Mozzarella

6 tablespoons butter – divided use1/2 pound mushrooms, mincedSalt and pepper to tasteAbout 1/4 cup all-purpose flour4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/3 cup white wine
2 tablespoons port wine
2 cups shredded mozzarella cheese

  • Preheat oven to 400°F (205°C).
  • Heat 2 tablespoons butter in skillet;saute mushrooms until tender; set aside.
  • Season chicken breasts with salt and pepper;dredge in flour.
  • Heat remaining butter and oil in largeskillet. Saute chicken breasts over medium heat until done andnicely browned.
  • Arrange breasts in a lightly greased shallowbaking pan. Spoon the mushrooms overchicken.
  • Add both wines to the skillet; heat toboiling, stirring up browned bits from bottom of pan (de-glazing).Pour sauce over chicken. Top each breast with 1/2 cup cheese.
  • Bake in preheated oven just until cheesemelts.

    Serves 4.

    How to Make Chicken Mozzarella

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  • Comments

    1 Comment


    This is a wonderful recipe! Made it for dinner tonight, and it was very good. There are just a few things I would like to do differently next time, and I thought I would share season each individual chicken breast well, after pounding them flat sautee the spinach with both minced garlic and onion, for a bit more flavor try to drain as much of the liquid out of both the ricotta and the sauteed spinach, to make the filling a bit thicker and less watery cut down the egg white to maybe 1Tbsp?

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