Posted on June 13, 2008
Filed Under Chicken and Turkey
This recipe would be worth your time. Not that it takes a bunch of time. I just really REALLY like it. The last time I made it, I was going to feature it, but I burned the chicken.
Hey, here’s a question for you… How often do you make flops? …anything from desserts not setting up right to burning something to cooking veggies too long to forgetting to cut an ingredient amount in half when you’re making half of a recipe. Maybe those don’t all classify as flops, but I mean things like that where maybe only you as the cook know they even happened. For example, if I burn garlic toast under the broiler, if it’s not too bad, I take a knife and scrape off the burnt part. Nobody ever knows the diff. And the ingredient thing, I do that quite a bit because I cook small and am often halving recipes. Anyway, I mess something up at least once a week. What about you? 
This chicken recipe is taken from A Taste of the Country 8th Edition cookbook…
Zesty Mozzarella Chicken
1 egg white, lightly beaten
2 Tbsp. milk
1 cup dry bread crumbs (I use Club cracker crumbs)
2 Tbsp. Parmesan cheese
1/4 tsp. each salt, pepper, garlic powder, cayenne pepper, and dried oregano
8 boneless skinless chicken breast halves
1/4 cup butter or margarine
1 can (8 oz) tomato sauce (instead of the tomato sauce mixed with basil, I just use Ragu pasta sauce)
1 tsp. dried basil
1 cup (4 oz) shredded mozzarella cheese (or Italian blend cheese)
In a shallow bowl, combine egg white and milk. In another bowl, combine the bread crumbs, Parmesan cheese, and seasonings.
Dip each chicken breast in the egg white mixture, then in the crumb mixture. Melt butter in a skillet; brown chicken on both sides until pink and juices run clear.
To tell if the chicken is done, I either cut into a piece to see if it’s not pink anymore or poke a fork thermometer into it.
Meanwhile, heat tomato sauce and basil until warm. When chicken is done, sprinkle with mozzarella cheese.
Remove from the heat and cover for 2-3 minutes or until cheese melts. Serve with tomato-basil sauce.
I don’t think the breading is enough for 8 pieces because I always make 4 pieces and use about 3/4 of the breading for a full recipe! So, if you do make the full 8-piece recipe, make more of the crumb mixture than it calls for. Or maybe I just like more breading than most people.
I usually serve this chicken with noodles, Pillsbury French bread, and salad.
Comments
7 Responses to “Zesty Mozzarella Chicken”
My mouth is watering.
Can’t wait to try it! Titus is on day shift next week; I may have to put this on our supper menu for one night.
As for flops—well, I’d have a lot more if I’d cook supper every day. But it’s kinda hard to “flop” breakfast foods.
That looks like something worth trying. Oh lalalaala. Can’t wait!
Mmm.. This looks good. It seems like my food usually decides to “flop” when I’m making it for company or to take away. I don’t know if I try too hard or what. By the way… the breadsticks you had with your meal of chicken and carrots looks good. Wouldn’t mind to have the recipe posted sometime:)
Mmmm…looks delicious!
And in response to your question — it seems like I do pretty well without messing up….as long as I’m not making it for someone ELSE.
Every time I have to provide a food for a function, it seems I run the risk of screwing it up!
This is similar to my chicken parm recipe except I just do it all in the oven and add the sauce & cheese at the end too.
I do flops often enough, mainly because I LOVE to cook outside my comfort zone and try new things. Some of them work, some of them don’t. I especially try new dessert recipes all the time and I don’t hesitate to try, for example, three brand new desserts for a family party. So of course mistakes happen. It’s just part of trying something new (or being very frazzled when I cook a tried and true recipe!)
I can only recall one flop since I’ve been married. (under 2 years) That one was because I subsituted too many things. I think my lack of flops are because of two things:
1. Since I work part time, I only cook 2-3 times a week.
2. I am very picky with the recipes I use and I love to try new recipes. I do very little cooking out of Mennonite cookbooks. I use recipes from Taste of Home, Pampered Chef, and Food Network that have been tried and perfected in test kitchens.
Megan Boris-
I tried this and it was AMAZING! Thanks for making it available! I cut the recipe in half & used whole wheat crackers for the bread crumbs…it came out great!