Mozzarella Chicken with Veggies Recipe

4.5 1 3
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Mozzarella Chicken with Veggies Recipe

Read Reviews
4.5 1 3
Publisher Photo
Writes Danielle Williams from Westville, Oklahoma: “This moist chicken dish is easy, healthy and packed with flavor! I make it all year round and like to serve it with a salad and Italian bread.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices part-skim mozzarella cheese

Directions

In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute the mushrooms, peppers, garlic, salt and pepper until vegetables are tender. Return chicken to the pan; top with cheese. Cover and cook until cheese is melted. Yield: 4 servings.
Originally published as Mozzarella Chicken with Veggies in Simple & Delicious March/April 2008, p47

Nutritional Facts

1 each: 340 calories, 15g fat (5g saturated fat), 94mg cholesterol, 519mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 40g protein.

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  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices part-skim mozzarella cheese
  1. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
  2. In the same skillet, saute the mushrooms, peppers, garlic, salt and pepper until vegetables are tender. Return chicken to the pan; top with cheese. Cover and cook until cheese is melted. Yield: 4 servings.
Originally published as Mozzarella Chicken with Veggies in Simple & Delicious March/April 2008, p47

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dcscake_OH User ID: 228890 271459
Reviewed Aug. 7, 2017

"I made this in an iron skillet and topped it with shredded Mozzarella and put it in the broiler till the cheese was melted and browned. It was a great dinner, and my husband liked it to. I am a Volunteer Field Editor and I love to crank up a recipes. I did not have to do much to this one. It was great."

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