Chicken Rice Skillet With Melted Mozzarella Recipes

MOZZARELLA CHICKEN AND RICE SKILLET

Mozzarella Chicken and Rice Skillet image

I can't remeber where this recipe came from but it is certainly one of my favorite weeknight meals and it makes the best leftovers. I always add extra cheese over the top! You can also substitute broccoli for the peas if desired.

Provided by anonymous

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon oil
4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
10 1/2 ounces milk
1 1/2 cups instant rice
2 cups frozen peas
3/4 cup mozzarella cheese

Steps:

Heat the oil in a large nonstick skillet over medium-high heat.
Season the chicken breasts with salt and pepper and add them to the hot oil.
Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
Remove the chicken from the skillet and tent with foil to keep warm.
Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
Bring to a boil, then stir in rice and top with the browned chicken.
Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.

Nutrition Facts : Calories 531.1, Fat 17.4, SaturatedFat 6.7, Cholesterol 102.2, Sodium 819.3, Carbohydrate 48.7, Fiber 3.7, Sugar 4.5, Protein 42.8

SKILLET CHICKEN MOZZARELLA

Skillet Chicken Mozzarella image

Make and share this Skillet Chicken Mozzarella recipe from Food.com.

Provided by MarthaStewartWanabe

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless chicken breasts
2 tablespoons flour
1/8 teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
1 green pepper, cut into 1/2-inch pieces
1 medium onion, sliced
28 ounces diced tomatoes
1 teaspoon dried basil
2 medium zucchini, chopped
1/2 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese

Steps:

Pound each chicken breast to 1/4-inch thickness.
Combine flour and pepper and dip chicken into mixture, coating evenly.
In a large skillet over medium heat, saute chicken in oil until browned. Transfer chicken to a plate.
Add garlic, peppers and onions to skillet and saute until crisp-tender.
Return chicken to the skillet.
Add tomatoes, basil and zucchini and heat until boiling.
Reduce heat to low, cover and simmer for 15 minutes.
Top the chicken with mozzarella and parmesan and simmer until cheese melts.
Serve over rice or noodles.

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