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August 8, 2011
Chicken Mozzarella
Chicken From The Oven
Prep time:
25 minutesCooking time:
10 minutes“If sliced mozzarella cheese is too pricey at your grocery store, try sliced Swiss cheese instead. The flavor will still be terrific and the creamy texture will remain unchanged.”
Ingredients
Serves 6
- 6 skinless, boneless chicken breast halves (4 ounces each)
- 3/4 cup all-purpose flour
- 4 tablespoons butter, divided
- 8 ounces mushrooms, thinly sliced
- 1/2 cup water
- 1 chicken bouillon cube or 1 teaspoon bouillon granules
- 3 tablespoons lemon juice or white wine
- 1 cup half-and-half
- 8 ounces mozzarella cheese, thinly sliced
Directions
1
Pound chicken to 1/8-inch thickness with a meat mallet. Coat each side with flour, reserving leftover flour.
2
Heat 2 tablespoons butter in a large skillet. Add chicken. Cook, turning once, until browned, about 2 minutes per side. Remove from skillet. Preheat oven to 400°F.
3
Add remaining butter and mushrooms to skillet; cook about 5 minutes. Stir in reserved flour. Add water, bouillon and juice. Cook, stirring constantly, until thickened. Stir in half-and-half.
4
Layer half of chicken in a baking dish. Top with mozzarella. Layer remaining chicken over cheese. Top with sauce. Bake until cheese is melted, about 10 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Buy preshredded mozzarella cheese when you are in a rush and need to reduce the overall preparation time.
Great Pairings
Cheddar-Baked Tomatoes
The most economical way to purchase Cheddar cheese is in large block form. Simply shred it in the food processor, then package it in one-cup measures in freezer bags and freeze for up to 2 months.
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