Chicken Mozzarella with a Hearty Tomato Sauce
This crispy chicken is smothered in ooey, gooey mozzarella cheese, and swimming in a hearty tomato sauce. A delicious recipe to add to your weekly dinner rotation!
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Ingredients
Chicken Mozzarella
Hearty Tomato Sauce
Instructions
Hearty Tomato Sauce
  1. In a large saute pan, add one tablespoon of olive oil over medium heat. Add the onion to the pan and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  2. Add the red wine to the pan. Let simmer until reduced by half, about 5 minutes. Add the crushed tomatoes, fire-roasted diced tomatoes, beef bouillon cubes, tomato paste, white sugar, Worcestershire sauce, fresh basil, dried oregano, crushed red pepper flakes, garlic salt, and pepper.
  3. Reduce heat to low, and let simmer until ready to serve with the mozzarella chicken.
Mozarella Chicken
  1. Pound the chicken breasts to 3/4 of an inch thickness. Pour the flour in a large ziploc bag. Pour the lightly beaten eggs into a shallow dish. Pour the panko into a separate shallow dish.
  2. Place the chicken into the ziploc bag with flour, and shake until coated. Dip the chicken breasts individually into the lightly beaten eggs until coated, allowing any excess egg to drip off. Finally, place the chicken breasts in the panko, gently pressing the panko onto the chicken until coated.
  3. In a large saute pan, add two tablespoons of olive (reserving the third until needed) over medium heat. Cook the chicken for 4-5 minutes on each side, until the panko is golden brown. Cook the chicken on the second side covered (add remaining tablespoon of olive oil as needed). Top the chicken with the mozzarella slices, and cover. Let cook 1-2 more minutes, until the chicken is cooked through (reaching an internal temperature of 165 degrees) and the mozzarella cheese has begun to melt.
  4. Place the chicken breasts on a rack to remain crispy, and tent with tinfoil until ready to serve. Top with the hearty tomato sauce, and ENJOY!
Recipe Notes

Our wine choice: the 2013 Castle Rock Pinot Noir. This medium-bodied, delicate red has notes of dark fruit and a touch of spice – a great choice to pair with this chicken mozzarella! Cheers!

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 Chicken Mozzarella with a Hearty Tomato Sauce
This crispy chicken is smothered in ooey, gooey mozzarella cheese, and swimming in a hearty tomato sauce. A delicious recipe to add to your weekly dinner rotation!
Chicken Mozzarella with a Hearty Tomato Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chicken Mozzarella
Hearty Tomato Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chicken Mozzarella
Hearty Tomato Sauce
Chicken Mozzarella with a Hearty Tomato Sauce
Instructions
Hearty Tomato Sauce
  1. In a large saute pan, add one tablespoon of olive oil over medium heat. Add the onion to the pan and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  2. Add the red wine to the pan. Let simmer until reduced by half, about 5 minutes. Add the crushed tomatoes, fire-roasted diced tomatoes, beef bouillon cubes, tomato paste, white sugar, Worcestershire sauce, fresh basil, dried oregano, crushed red pepper flakes, garlic salt, and pepper.
  3. Reduce heat to low, and let simmer until ready to serve with the mozzarella chicken.
Mozarella Chicken
  1. Pound the chicken breasts to 3/4 of an inch thickness. Pour the flour in a large ziploc bag. Pour the lightly beaten eggs into a shallow dish. Pour the panko into a separate shallow dish.
  2. Place the chicken into the ziploc bag with flour, and shake until coated. Dip the chicken breasts individually into the lightly beaten eggs until coated, allowing any excess egg to drip off. Finally, place the chicken breasts in the panko, gently pressing the panko onto the chicken until coated.
  3. In a large saute pan, add two tablespoons of olive (reserving the third until needed) over medium heat. Cook the chicken for 4-5 minutes on each side, until the panko is golden brown. Cook the chicken on the second side covered (add remaining tablespoon of olive oil as needed). Top the chicken with the mozzarella slices, and cover. Let cook 1-2 more minutes, until the chicken is cooked through (reaching an internal temperature of 165 degrees) and the mozzarella cheese has begun to melt.
  4. Place the chicken breasts on a rack to remain crispy, and tent with tinfoil until ready to serve. Top with the hearty tomato sauce, and ENJOY!
Recipe Notes

Our wine choice: the 2013 Castle Rock Pinot Noir. This medium-bodied, delicate red has notes of dark fruit and a touch of spice - a great choice to pair with this chicken mozzarella! Cheers!

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