Usually cheesy recipes are my thing, but this recipe was a big hit with my husband as well! I've seen this recipe on several recipe sites, and I wanted to try it because it not only sounded good, but it looked super easy. And leave it up to me to find a way to make it even easier! Today I'm sharing the original instructions with you, and also throwing in my shortcuts, in case you want to use those instead.
Recipe for Chicken Mutz:
Chicken Breasts, skinless and boneless
Mozzarealla cheese (recipe called for a block, I used shredded)
Italian Style Bread crumbs
Directions: There are two method for prepping your chicken. You can either cut a pocket into each breast, by slicing in half. (Do not slice all the way through).
Or you can fold/roll your chicken over and secure it with toothpicks. (If you use the second method (which I use), you may want to put chicken in a ziplock and flatten it out a little bit with a hammer or meat tenderizer first).
If you're using a block of mozzerella cheese, slice up your mozzarella into ½ inch thick slices. Place 1 slice of the cheese (or a handful of the shredded cheese) into each chicken pocket and fold over. If you're using the second method, place the slice of cheese (or shredded cheese) on top of your piece of chicken. Then fold/roll the chicken over and secure it shut with toothpicks. (I use about 4 or 5 toothpicks per piece of chicken).
Next generously spread your mayonnaise over your chicken breasts (on all sides). Then season with garlic salt and black pepper. Finally give it a sprinkling of Italian style bread crumbs.
Bake at 350 for 45 minutes. For a crispy topping, turn on the broiler in the last two minutes of cooking.
Tips & Suggestions:
-I also added some cheddar cheese in here, to go along with mozzarella, and it was delicious!
-Very important - Don't forget to take out ALL the toothpicks, if you're using the fold/roll method.
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Labels: casseroles and quick meals, Recipe of the Week