Baked Mozzarella Chicken
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.
Ingredients
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
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- Preheat oven to 180 degrees C.
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(249)
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)