Tag: Mozzarella

Dinners

Recipe—Bruschetta Chicken

Diva di Cucina

Tomatoes and basil are like an Italian match made in heaven. You can almost guarantee that anything made with those two ingredients will be amazing. One of my favorite ways to bring them together is in a classic bruschetta made up of tomatoes, basil, garlic, and olive oil. So simple but so damn good! Now imagine that fresh bruschetta spooned over a juicy chicken breast smothered in zesty pesto and a layer of melted mozzarella cheese. That my friends, is one hell of a tasty main dish for dinner.

I like to just eat this chicken on it’s own but with the carb monsters I live with, I tend to serve it for them with a side of rice pilaf or over a bed of pasta alfredo. This recipe is so easy to put together, but it looks fancy enough, that you can totally serve it for dinner guests.

BAKED CHICKEN INGREDIENTS
3–4 boneless skinless chicken breast
salt & pepper
1 c pesto
2 c mozzarella, shredded

BRUSCHETTA INGREDIENTS
2 large ripe tomatoes, diced
8–10 basil leaves, chopped
1 tsp garlic, minced
2 tbsp extra virgin olive oil
salt & pepper

STEPS

  • Preheat the oven to 400º.
  • Place the chicken breasts in a lightly greased baking dish and season both sides with salt and pepper.
  • Spread the pesto over the tops of the chicken breasts and sprinkle with the mozzarella cheese.
  • Place the baking dish in the oven and bake for about 25 minutes or until the chicken is cooked completely through and mozzarella is just starting to brown up.
  • While the chicken is cooking, combine all the bruschetta ingredients in a medium bowl and stir to combine.
  • When the chicken is done cooking, transfer them to a plate and finish with a big scoop of that fresh bruschetta.
Dinners

Recipe—Chicken & Cheesy White Sauce Lasagna

Diva di Cucina

Chicken & Cheesy White Sauce Lasagna

Ooey, gooey, cheesy white sauce goodness. What more do I need to say about this lasagna. It is layer upon layer of creamy mozzarella sauce, noodles, ricotta, chicken, spinach, and cheese. My mouth is literally watering.

This dinner is the ultimate comfort food. So rich, creamy, and filling. A perfect family dinner as the weather starts to cool down. Seriously though, what is better on a cold night then a big filling serving of pasta? Nothing, the answer is nothing.

This is one of those recipes that is great to make ahead on the weekend when you have some extra time and then during the week all you have to is pop it in the oven and bake. Boom! Dinner is done!

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

INGREDIENTS
16 oz lasagna noodles
salt
1/2 c butter
1 yellow onion, finely diced
2 tsp garlic, minced
1/2 c flour
2 c chicken broth
1 1/2 c milk
5 c mozzarella cheese, shredded
1 1/2 c parmesan cheese, shredded
1 tsp basil
1 tsp oregano
1/2 tsp pepper
2 c ricotta
2 c cooked chicken breast, chopped
10 oz package frozen cooked spinach, thawed and drained
1 tbsp fresh parsley, chopped

STEPS

  • Preheat oven to 350º.
  • Bring a large pot of water to a boil and add 1 tablespoon of salt.
  • Cook the noodles per the package instructions, drain, and rinse with cold water. Set aside until ready to assemble the lasagna.
  • Melt the butter in a large saucepan over medium-high heat.
  • Cook the onion and garlic in the butter until cooked through.
  • Stir in the flour until it begins to brown.
  • Gradually add the broth and milk to the saucepan and whisk together.
  • Allow the sauce to come to a boil and simmer for 2–3 minutes.
  • Mix in 2 cups of the mozzarella, 3/4 cup of the parmesan, basil, oregano, 1/4 teaspoon each of salt and pepper. Stir until all the cheese is melted and well integrated.
  • Remove the sauce from the stove and set aside.
  • Spray a 9” x 13” baking dish with cooking spray.
  • Ladle a quarter of the sauce into the bottom of the baking dish.
  • Layer a quarter of the cooked noodles in the bottom of the baking dish and top with half of the ricotta, half of the chicken, and half of the spinach. Sprinkle with some of the mozzarella and parmesan and ladle another quarter of the sauce over the top.
  • Repeat the previous step. Noodles, ricotta, chicken, spinach, cheese sauce.
  • Add the final layer of noodles and top with all the remaining sauce and cheeses.
  • Bake for 40–45 minutes or until the cheese is all melted and just starts to brown on top.
  • Remove the lasagna from the oven and allow it to rest for 5–10 minutes.
  • Sprinkle the parsley over the top.
  • Cut and serve.
Dinners

Recipe—Italian Chicken Dinner

Diva di Cucina

If you have tried this recipe before you may have noticed an update. After making this recipe dozens of times I recently started adding Italian sweet peppers and it really takes this to the next level. I have updated the photo and recipe to reflect this change. Hope you enjoy!

Recipe—Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people. 

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)
3 c cherry tomatoes
10–12 Italian sweet peppers, tops cut off
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

  • Cook the brown rice per the package instructions but substitute chicken broth for water.
  • While the rice is cooking preheat the oven to 400º.
  • Place the cherry tomatoes and peppers in a large baking dish and drizzle with olive oil and balsamic vinegar. Toss to coat.
  • Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place in the baking dish.
  • Bake the tomatoes, peppers, and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
  • While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
  • Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
  • Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, peppers, mozzarella, and top with chopped basil.
Side Dishes

Recipe—Italian Cheese Rolls

Diva di Cucina

Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.

INGREDIENTS
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
salt

STEPS

  • Preheat oven to 350º.
  • Open the tube of rolls and flatten each one using the palms of your hands.
  • Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
  • Place seam side down on a parchment paper lined baking sheet.
  • Repeat until all the rolls have been assembled.
  • Mix together the melted butter and garlic.
  • Brush each roll with the garlic butter.
  • Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
  • Bake the rolls for 16–18 minutes or until they are golden on top.
  • Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
Sauces

Recipe—Alfredo Sauce

Diva di Cucina

One of my son’s first favorite foods was cheese tortellini smothered in alfredo sauce. I personally love alfredo sauce over fettuccine noodles and served with a grilled chicken breast and some broccoli. Either way alfredo sauce is a great indulgence to enjoy anytime. Who doesn’t love the thick creamy Italian cheese sauce over their favorite pasta? It is popular with people of all ages and can be extremely versatile. I have even used it as a white pizza sauce or poured over a baked potato. Homemade alfredo sauce is actually really easy and quick to make and so worth it. The quality does not compare to anything store bought. Give it a try! It will be a home run with the whole family!

Note: If you want a high quality sauce equal to that of one served in a restaurant (or better) use high quality ingredients. I recommend getting a fresh ball of mozzarella and a block of Parmesan over in the deli. You will notice the difference! Kraft will leave it gritty and we want it to be smooth.

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
2 tsp garlic, minced
1/3 c white wine
2 c heavy cream
1/4 tsp white pepper
1/2 c parmesan cheese, shredded
3/4 c mozzarella cheese, shredded

STEPS

  • In a large saucepan over medium heat melt the butter and add olive oil.
  • Add the garlic and sauté for 1–2 minutes.
  • Carefully pour in the wine and heat until it begins to simmer.
  • Stir in the heavy cream and the white pepper and bring to a simmer stirring often.
  • Add in the Parmesan cheese and simmer for 8–10 minutes. By this point the sauce should be smooth and start to thicken.
  • Add the mozzarella cheese and stir frequently until smooth and completely incorporated.
  • Reduce heat to low and begin cooking your noodle of choice while the sauce simmers and continues to thicken.
  • Remove sauce from the stovetop and allow it to sit for a few minutes. It will thicken up a bit more.
  • Serve sauce over cooked pasta.