Chicken Breasts With Smoked Mozzarella
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons shredded smoked mozzarella
- ½cup cooked rice
- Salt and freshly ground black pepper
- 8small boned and skinned chicken breasts, about 2½ ounces each, pounded thin
- 4tablespoons flour
- 2tablespoons olive oil
- 3tablespoons minced shallots
- 1large clove garlic, minced
- ½cup dry white wine
- ½cup finely chopped or pureed fresh or canned tomatoes
- 1tablespoon chopped fresh parsley
Nutritional analysis per serving (4 servings)
343 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix mozzarella and rice together. Season lightly with salt and pepper.
- Step 2
Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
- Step 3
Heat olive oil in a large skillet. Add the chicken and saute over medium high heat until golden brown on all sides.
- Step 4
Remove chicken from the pan, add shallots and garlic and saute briefly. Stir in wine and tomatoes.
- Step 5
Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
- Step 6
Remove chicken from the pan and transfer to a serving dish. Cover to keep warm. Heat sauce, stir well and season with salt and pepper. Spoon sauce over chicken, dust with parsley and serve.
Private Notes
Comments
Stuffed the chicken with fresh mozzarella, prosciutto, and bread crumbs. Partner doesn’t care for tomatoes so made it a garlic butter white wine sauce. Cooked a little long, will reduce to 28 or 30 min next time. Rave reviews.