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Crunchy Chicken and Mozzarella recipe

Crunchy Chicken and Mozzarella recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

A delicious chicken dish that will make your mouth water. Enjoy with a side salad.

17 people made this

IngredientsServes: 4

  • 125g plain flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 100g panko breadcrumbs
  • 2 tablespoons olive oil or as needed
  • 450g chicken mini-fillets
  • 2 tablespoons olive oil
  • 15 cherry tomatoes, halved
  • 4 cloves garlic, chopped
  • 10 fresh basil leaves
  • 1 small onion, chopped
  • salt and ground black pepper to taste
  • 4 slices fresh mozzarella cheese or as needed, cut in half

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
  3. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Dip each piece of chicken into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking tray.
  4. Heat 2 more tablespoons of olive oil in a frying pan over medium heat and stir in the tomatoes, garlic, basil, onion and 1 pinch of salt and black pepper. Reduce heat and simmer the sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
  5. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Panko breadcrumbs

Are breadcrumbs used in Japanese cooking. They give a lighter and crisper product. You can find them in Chinese/Oriental speciality stores or online. If unavailable, use regular breadcrumbs.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (16)


I submitted this recipe, and after reading one review about being poorly written, I must agree. I do start the sauce first and let it simmer while I am frying the chicken tenderloins. This allows it to all finish at the same time, and can go into the oven for the final melting of the cheese. You may of course, spice it up with other herbs in the sauce, but I really enjoy the flavor of fresh basil, and keeping it simple. Hope this helps! PMJNSTN-20 Oct 2010

by bellepepper

Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly written and sort of backwards. Here’s the way I did it. I breaded my chicken ahead of time and didn’t use nearly the amount of flour indicated in the recipe, covered and refrigerated it until dinner time. I made the sauce before I cooked the chicken, and as I suspected, the tomatoes really cook down to almost nothing. I had to add some Prego to “stretch” it a bit. I didn’t add the basil until just before serving so it’s flavor wouldn’t diminish. I kept the sauce warm while I cooked the chicken. After the chicken was cooked I left it in the skillet, topped each with the mozzarella and covered it with a lid just until the cheese was nicely melted. I skipped the oven part altogether. This was good. We thought the chicken/panko could be improved with some additional spices, maybe some Italian seasoning, and the addition of some parmesan cheese might have been good. The sauce needs some work. We thought my addition of Prego actually improved it.-10 Oct 2010

by Marianne

We had this tonight for dinner and even have leftovers for a sandwich tomorrow. We felt this could have used a little more in the flavor department--like adding some herbs to the sauce mixture. It probably could have used only one tablespoon of oil for the sauce because the onions give off liquid. And it could have used something to hold all the sauce together more (maybe some Italian bread crumbs?). Mine did not look like the photos. I think if I were to make it again I would not bread the chicken at all. All those ingredients (flour and panko) kind of rejected the flavors of the sauce and didn't let it show off what could have been! This has possibililties, so I will try it again.-10 Oct 2010

Crispy Mozzarella Parmesan Crusted Chicken

Mozzarella Parmesan Crusted Chicken is juicy, flavorful, and has the perfect crispy topping and an incredible creamy cheesy filling. With a little bit of prep time to allow the chicken to marinate, it&rsquos the perfect weeknight dinner!

My latest obsession is this homemade parmesan-crusted chicken. Pan-seared chicken is always so moist and tender. Then pairing it with the flavors of mozzarella, parmesan, and crunchy breadcrumbs, you just can&rsquot go wrong.

You will need to let the chicken marinate because that&rsquos the step that makes it turn out with a flavorful kick and gives you that satisfying juiciness. So, don&rsquot skip that step because it&rsquos super important.

Italian roast chicken with rosemary potatoes recipe

&ldquoThe beauty of this dish is that it looks impressive enough to offer as a dinner party dish, and it is also quick and simple enough to serve as a weekday supper for all the family. The chicken can be stuffed and wrapped in the ham ahead of cooking and kept in the fridge, and the potatoes can also be diced and tossed with the olive oil well ahead of cooking &ndash which is often vital when you have a busy family life.&rdquo


  • 750 g Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 250 g mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 175 g cherry tomatoes
  • 26.5 oz Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 8.8 oz mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 6.2 oz cherry tomatoes
  • 26.5 oz Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 8.8 oz mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 6.2 oz cherry tomatoes


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4


  1. Pre-heat your oven to 200C/180C fan/gas mark 6.
  2. Put the cubed potatoes into a roasting tray and toss in 2 tbsp of the olive oil, the garlic, chopped rosemary, salt and pepper. Place in the oven and roast for 20 minutes, turning occasionally. If they are starting to brown too quickly, cover loosely with foil.
  3. Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each. Divide the sliced mozzarella and basil leaves between them and place into the pockets, season with salt and pepper. Wrap two slices of pancetta or Parma ham around each stuffed chicken breast and sit the chicken in a baking dish. Drizzle with the remaining olive oil and place in the oven for 10 minutes.
  4. Scatter the cherry tomatoes around the chicken and return to the oven for a further 8-10 minutes until the tomato skins have split and they are starting to become all juicy. Serve the cooked chicken and tomatoes with the crunchy flavoursome potatoes.

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The ingredients you'll need

You'll only need a few simple ingredients to make this tasty keto snack (this is just an overview - the exact measurements are included in the recipe card below):

Shredded mozzarella: I use part-skim shredded mozzarella. I don't recommend using low-fat cheese in this recipe (or in any recipe!). Another option is to use one of those bags of "Italian mix" shredded cheese.

Spices: I like to use garlic powder, dried oregano, and red pepper flakes. Do make sure the spices you use are fresh! A stale spice can easily ruin a dish, and I'm speaking from experience here.

Quick and Crunchy Chicken Parmesan Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 6 frozen breaded chicken breast tenderloins (about 1 lb. total)
  • 8 oz. spaghetti, uncooked
  • 1 (26 oz.) pkg. spaghetti sauce, warm
  • 1 (8 oz.) pkg. mozzarella cheese, shredded
  • 1/2 C. (2 oz.) six cheese Italian blend shredded cheese


  • 6 frozen breadedchicken breast tenderloins (about 1 lb. total) shopping list
  • 8 oz. spaghetti, uncooked shopping list
  • 1 (26 oz.) pkg. spaghetti sauce, warm shopping list
  • 1 (8 oz.) pkg. mozzarella cheese, shredded shopping list
  • 1/2 C. (2 oz.) six cheese Italian blend shredded cheeseshopping list

How to make it

  • Bake chicken strips according to package directions.
  • Cook spaghetti according to package directions drain.
  • Arrange on platter top with 2 C. spaghetti sauce.
  • Sprinkle Mozzarella Cheese over spaghetti.
  • Layer warm chicken strips over cheese.
  • Spoon remaining spaghetti sauce over chicken top with six cheese Italian blend cheese.
People Who Like This Dish 6
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The Cook

The Rating

I'm loving it! Each and every time I make chicken Parmesan I go through the entire process. Now when we have a craving it will be a more simple and less time consuming meal. Thanks for the great time saving suggestion.

Yummy! So easy and delicious!

That is quick and easy, love it. You have my 5

Tips for Success

Looking for a little extra help with your chicken parmesan? No worries, I’ve got some tips! Here are some tricks I have for getting crispy, delicious chicken parm every time I make it:

  • Pound the Chicken Breast: Thin chicken cooks quicker, and it tastes great – especially when breaded! You can also cut your chicken breasts in half lengthwise, which will cut down on the amount of pounding you have to do.
  • Can I Use Chicken Thighs? Yes. The chicken will likely be thicker in this case, though, so you may have to cook the meal for a little bit longer.
  • Don’t Overbake the Chicken: It may become dry if you do this – even with all that sauce! Make sure that once your meat reaches an internal temperature of 165 degrees Fahrenheit, you pull it out of the oven. A meat thermometer will come in handy.

Smoky baked chicken with tortillas and rice recipe

Nutritious and delicious, this crunchy bake makes a fun and flavourful family meal. Feel free to experiment with different flavoured tortilla chips and ready-made pasta sauces to find your favourite combination.

Tip: you can use any leftover frozen rice or risotto, or ready-made rice pouches to make this dish. Just add instead of the long grain rice and cook per instructions.


  • 250 g long grain rice, cooked
  • 400 g mini chicken fillets, cubed
  • 350 g pasta sauce from a jar
  • 1 tbsp sweet smoked paprika
  • 75 g grated Cheddar and mozzarella mix
  • 80 g tortilla chips
  • 2 tbsp chopped parsley
  • 8.8 oz long grain rice, cooked
  • 14.1 oz mini chicken fillets, cubed
  • 12.3 oz pasta sauce from a jar
  • 1 tbsp sweet smoked paprika
  • 2.6 oz grated Cheddar and mozzarella mix
  • 2.8 oz tortilla chips
  • 2 tbsp chopped parsley
  • 8.8 oz long grain rice, cooked
  • 14.1 oz mini chicken fillets, cubed
  • 12.3 oz pasta sauce from a jar
  • 1 tbsp sweet smoked paprika
  • 2.6 oz grated Cheddar and mozzarella mix
  • 2.8 oz tortilla chips
  • 2 tbsp chopped parsley


  • Cuisine: American
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 35 mins
  • Serves: 4


  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark.
  2. Place the rice, chicken, sauce, paprika and 100ml (3.4fl oz) hot water in a small ovenproof dish and stir well together.
  3. Bake for 30 minutes until the chicken is cooked through with no pink meat.
  4. Sprinkle three-quarters of the cheese over the chicken then break up the tortilla chips and scatter over. Sprinkle over the remaining cheese and parsley, then bake for a further 5 minutes until the cheese has melted and the tortillas have browned a little at the edges.

This recipe is courtesy of Waitrose & Partners.

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To begin making Crunchy Baked Cheese Crisps Recipe, preheat Oven to 375 degrees Fahrenheit (190 degrees Celsius).

Line two Baking sheet with parchment paper.

Lightly toast the cumin seeds and then coarsely grind it in a mortar and pestle.

Add it to the shredded cheese in a bowl. Mix it gently.

Take two tablespoons of cheese mixture and spread it evenly on the lined baking sheet to form a 4 to 4.5 inch round. Repeat this step for the rest of the mixture leaving a 2-inch gap between the rounds.

Bake the sheets one by one in the preheated oven for 6-8 minutes until it begins to brown slightly. I used mozzarella cheese and it took 6 minutes for me to cook perfectly.

Take out the baking sheet and lift the cheese using a spatula and fold it gently over a rolling pin or lay it flat on a kitchen paper towel. Allow it to cool complete to become crisp and then serve.

Serve Crunchy Baked Cheese Crisps Recipe as an appetizer with Roasted tomato sauce or can be serve along a green vegetable salad.

Tomato Mozzarella Chicken

Tomato mozzarella chicken right off the grill with a balsamic glaze and additional balsamic drizzle.


  • 4 whole Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • ¼ cups Balsamic Vinegar Plus More For Drizzling
  • 1 pinch Salt
  • 3 ounces, weight Fresh Mozzarella, Sliced
  • 2 whole Medium Tomatoes, Sliced
  • ¼ cups Fresh Basil, Diced


Take chicken breasts and place in a ziploc bag. Pour olive oil, balsamic and salt into bag. Let sit in mixture for at least 45 minutes.

Heat the grill to around 375°-450°F. Grill chicken for 2–3 minutes on both sides or until internal temperature reaches 160°F.

Remove chicken from grill and immediately add slices of mozzarella. Top with tomato and fresh basil. Drizzle with more balsamic vinegar and another pinch of salt.


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Best Chicken Parmesan Casserole

A chicken parmesan casserole has all the delicious flavors you expect to find in a traditional chicken parmesan dish, but it’s served as an easy all-in-one dish that takes all the hard work out of making this Italian comfort food. The ingredient list is simple, with shredded chicken, rich marinara sauce, mozzarella and parmesan cheese at the center of it all. The casserole can be paired with a salad or bread to complete the experience.

Want to try it? Boil your pasta of choice to al dente texture and drain it. Mix it with shredded chicken, marinara sauce, mozzarella and parmesan cheese and transfer the ingredients to a greased casserole dish, such as the KOOV ceramic casserole dish, which features high temperature stoneware that is safe for oven and microwave use. Saute garlic and panko bread crumbs in butter over medium heat. Top the casserole with shredded mozzarella and the bread crumb mixture with parmesan added. Cover the casserole with foil sprayed with nonstick spray and bake in the oven at 350 degrees for 30 minutes. Remove the foil and continue baking until the cheese is bubbly, and the bread crumbs are golden brown.

For more detailed instructions, you can check out the full recipe to ensure you get the bubbly, zesty chicken parmesan casserole you’ve been craving. Bon appetit!


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