Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mozzarella stuffed chicken with spaghetti in cream sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce is something which I’ve loved my whole life.
Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce. Dredge chicken in bread crumbs, making sure the chicken is evenly coated. In a large skillet over medium heat, heat a thin layer of olive oil.
To get started with this recipe, we have to prepare a few components. You can have mozzarella stuffed chicken with spaghetti in cream sauce using 16 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:
- Get 3 large chicken breasts
- Prepare Fresh mozzarella (block)
- Get 1/2 box thin spaghetti
- Take 2 Tbsp butter
- Take 1 1/2 cups Italian breadcrumbs
- Prepare 1/2 cup plain panko
- Take 2 cups grated parmesan
- Get 1 cup heavy cream
- Prepare 3/4 cup butter
- Prepare 1 Tbsp dry italian seasoning
- Take 2 Tbsp fresh parsley
- Get 1 Tbsp garlic seasoning
- Take 1 tsp salt
- Take 1 tsp pepper
- Make ready 1 Tbsp minced garlic
- Take Olive oil
This stuffed chicken dish combines flavors and textures to make a tasty dinner. Learn how to make Parma ham wrapped chicken with mozzarella cheese. To me, stuffed chicken has always seemed incredibly fancy. All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.
Instructions to make Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:
- Slice chicken breasts horizontally on one side to make long "pockets" in center.
- Cut mozzarella into rectangular slices and fold into chicken centers.
- Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper.
- Melt 1/2 cup butter.
- Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside.
- Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan.
- Cook chicken breasts on stove for two minutes per side (or until your preferred color), then place on nonstick baking sheet. (Baking sheet with aluminum foil and Pam spray will work, too.)
- Bake at 375 degrees for 25 minutes.
- Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
- Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 tbsp fresh parsley.
- Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot.
- Pour cream sauce over spaghetti and stir.
- Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired.
Spread half of the marinara sauce over top of meatloaf. Cut a pocket into each chicken breast. Stuff the pockets evenly with the mozzarella cheese. Stuffed Chicken Thighs with Prosciutto Mozzarella and Quick Tomato Sauce. Rock Recipes is pleased to partner with Chicken Farmers of Canada Chicken is the go-to ingredient for delicious, versatile meals in Canadian family kitchens.
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