Baked Mozzarella Chicken

    1 hour 10 minutes

    Tired of simply pan-frying chicken breasts? Try this Italian recipe where they are pounded thin, rolled up with cheese, coated with breadcrumbs and baked in a wine and garlic sauce.

    229 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breasts
    • 65g butter
    • salt and pepper to taste
    • 4 slices mozzarella cheese
    • 1 egg, beaten
    • 2 cups (250g) plain flour for coating
    • 1 cup bread crumbs
    • 65g butter
    • 2 teaspoons minced garlic
    • 1 cup (250ml) dry white wine

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Place chicken breasts between 2 sheets of greaseproof paper. Pound each to 5mm thickness. Spread butter/margarine over the inside then add salt and pepper to taste.
    3. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 20x30cm baking dish.
    4. To Make Sauce: In a saucepan, melt 65g butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

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    Reviews in English (189)


    Deliscous! A+++++ This was a definite hit at dinner last night. I made a few substitutions: shredded mozzarella for slices,1/4 c. butter instead of 1/2 c., italian bread crumbs, and chicken broth for white wine. Still came out wonderful. I baked it for the full 45 minutes for a crunchier coating. Also, I used unwaxed dental floss instead of toothpicks. Will make again and again!  -  26 Jan 2003  (Review from Allrecipes USA and Canada)


    This was terrific! I even passed it on to some of my friends. Instead of pounding chicken breasts, I always slice chicken horizontally to make two thinner breasts, which makes double the number of roll-ups. I made my own seasoned breadcrumbs by adding oregano, pepper, parsley, garlic powder, and parmesan cheese. Definitely will be repeated in our household. My husband and boys loved it! Thanks, Amber!  -  17 Feb 2004  (Review from Allrecipes USA and Canada)


    This was pretty good. Unfortunately, a lot of the cheese leaked out while it was baking. The pounding and rolling up of the chicken was a bit messy and troublesome- maybe next time I'll just cut each breast in half thickness-wise, and put the cheese in the middle. Also, the bread crumbs got a bit soggy from baking in the "sauce"- maybe next time I will fry them in some oil to crisp it up a little, and possible use a different sauce to bake them in. But the cheese inside was delicious! (PS I substituted chicken broth for the wine).  -  11 May 2004  (Review from Allrecipes USA and Canada)