Bacon and Mozzarella Stuffed Chicken

 

This is one of those meals that you bring to the table and watch everyone’s jaw drop.  I call it one of my ooooh and ahhhhh recipes because that’s exactly what you hear.  I’m a big fan of stuffing chicken…. There are so many things that go perfectly with it…. Especially cream cheese mixed with Mozzarella and bacon.  OMG. 

Bacon and Mozzarella Stuffed Chicken

4 boneless skinless chicken breasts 

2 eggs 

1 cup seasoned bread crumbs 

1/2 cup parmesan cheese, finely grated 

1 teaspoon garlic powder, divided

1/2 cup all-purpose flour 

8 ounces cream cheese, room temperature

5 slices cooked bacon, crumbled 

1 cup shredded whole milk mozzarella cheese 

  

Preheat oven to 350 degrees.  Grease an 8 x 8 baking dish or spray with non-stick cooking spray.  Lay a chicken breast flat on a cutting board and find the thickest side. 

Using a sharp knife, slice into the middle of the thick side and cut toward the thinner part at the ends.  Do not cut all the way through.  

You want to just butterfly or open the breast enough to stuff it.  Lay the sliced chicken breasts out flat.

 

In a medium sized mixing bowl, combine the cream cheese, the remaining teaspoon of garlic powder, mozzarella cheese and the crumbled bacon.  Mix until everything is combined well.

Spoon cream cheese mixture on to your chicken, spreading out to cover entire half of breast. 

 

Then fold the breast over the mixture and close.

Get your dredging station ready with 4 shallow bowls large enough to dredge the chicken.  In the first bowl you want to whisk your eggs and set aside.  In a second bowl, combine your seasoned bread crumbs, the Parmesan cheese, and 1 teaspoon of garlic powder.  In the third bowl add your flour and nothing else.

  

Roll each breast in flour and shake off excess. Then dip each stuffed breast carefully in the egg mixture. 

 

Roll each chicken breast into the breadcrumb mixture and place in a baking dish.  

 

Bake for 30-45 minutes (time will vary based on the size of chicken breast).  Temperature will be 165 degrees when done.

 

















Sprinkle some mozzarella cheese on top of baked chicken and sprinkle some crumbled bacon and put back in the oven for a few minutes until cheese is melted.

  



















TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.


























 To reheat, simply wrap in aluminum foil and bake on low heat until warmed through.






















Serve and enjoy!  

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Pepperoni Pizza Pinwheels

Pepperoni Pizza Pinwheels

 

 

 

 

 

 

 

 

 

 

 

 

Looking for that party favorite that everyone loves?  Who doesn’t love pizza?  Or maybe you need an appetizer that goes with a wonder Italian meal.  Or maybe some kid friendly food that kids will go nuts over.  Try my Pepperoni Pizza Roll ups!  They are easy to make and delicious. Think about pepperoni and mozzarella cheese rolled up in pizza dough and brushed with a garlic butter glaze.  YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 Pepperoni Pizza Pinwheels

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 

1 teaspoon garlic powder

1 teaspoon Italian seasoning 

1 cup shredded mozzarella cheese 

1/2 cup shredded Parmesan cheese 

1/2 cup sliced pepperoni 

1 cup marinara or pizza sauce 

 

Preheat oven to 425°F. Sprinkle work surface with a little flour.

 

 

 

 

 

 

 

 

 

 

 

 

Remove dough from can and press into a large rectangle. Drizzle a little olive oil on the dough and spread it with a spoon or your hand. 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle dough with garlic powder and Italian seasoning making sure you cover the entire area. Add the two cheeses all over the top. Add more if you’d like but don’t fill too much or it will be hard to roll.

 

 

 

 

 

 

 

 

 

 

Starting at the long end, roll dough up tightly to form a log. Slice into 1-inch pieces.  Start rolling from the long edge, you want your final roll to be long and narrow.  Try to get it as tight as you can without feeling like you're squishing it.

 

 

 

 

 

 

 

 

 

 

 

Use a very sharp serrated knife and slice it into 12 pieces (about 1 inch slices). Place pieces on a greased or parchment lined baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

 Place rolls on lightly greased baking sheet. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 for about 10 minutes. Remove from oven and sprinkle a little more mozzarella cheese on top of each roll up.   

 

 

 

 

 

 

 

 

 

 

 

 

Return to oven and continue baking for another 5 minutes or until cheese is bubbly and dough is golden brown.  

 

 

 

 

 

 

 

 

 

 

 

 Serve with warm marinara sauce for dipping. 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  Try other toppings such as sausage, mushrooms, onions, ham, and peppers.

 

 

 

 

 

 

  

 

 

 

 

 

Great appetizer or snack or even a meal with a side salad! 

 

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Portabella Mushroom Pizzas

 

If you like stuffed mushrooms, you'll love this recipe. Big beefy Portabella mushrooms can be the perfect base for your favorite pizza toppings and they're healthy too.  I love the meatiness of roasted Portabella mushrooms and when you add your own pizza toppings you have yourself a winner! You can mix and match any toppings you desire, creating your own stuffed mushroom pizzas. 

Portabella Mushroom Pizzas

2 medium ripe tomatoes, thinly Sliced

fresh basil leaves

4 Large Portobello Mushroom Caps (about 4-6” diameter)

4 cloves garlic, minced

olive oil for drizzling

Fresh mozzarella cheese (sliced from fresh ball if possible)

Salt and pepper to taste

Preheat oven to 400 degrees. 

Start by cleaning the mushrooms.  Gently pull out the stem by twisting and pulling it. Then, scrape out the gills (optional, it’s not necessary) with spoon. Then wipe the mushrooms clean with a damp cloth and pat them very dry with some paper towels.

Lay the mushroom caps, bottom side up, on a parchment or foil lined baking sheet with sides.  You want the inside of the cap facing up. Drizzle each lightly with olive oil, sprinkle evenly with minced garlic, and then a little salt and pepper.   Bake the mushrooms for about 25 minutes, or until they become tender and you can stick a fork in them.  Drain any liquid from the pan. 

  

Now you are ready to make your pizza.  Flip over the mushroom caps. Lay your basil leaves on each mushroom, followed with some slices of tomato.  Slice your mozzarella into ¼ inch slices and lay the slices on top to cover tomato. You can use shredded cheese if you don't have the fresh ball.  Sprinkle with parsley.

Bake for 10-15 minutes at 400 degrees until the cheese is all melted and bubbly.

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Sausage Pan Pizza

 Sausage Pan Pizza

I'm not a huge fan of pizza but I really like it. I can say that when the mood hits me I have to have it right away.  The only pizza I will eat is Pizza Hut pizza and mostly because of the tender buttery crust.  So after years of ordering their pizzas, I decided to make my own.  I searched for a copycat recipe and made at least a dozen before I finally found my match.  

This is exactly the Pizza Hut buttery soft and tender crust you get when you order a pizza from them…..I have never ordered a pizza since!  I make mine in a 9 inch cast iron skillet but you can use regular 9 inch cake pans.  You can make your own pizza sauce if you’d like, I use store bought for mine.

Sausage Pan Pizza

1 1/3 cup warm water (105 degrees)
1/4 cup non-fat dry milk powder
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 tablespoons per pan)
butter flavored cooking spray

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.        

Turn dough out onto a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 60 to 90 minutes. 

For Each Nine Inch Pizza: Preheat oven to 475 degrees. Spoon some sauce on dough and spread to within 1" of edge.  Add shredded mozzarella cheese on top of the sauce.

For this pizza I added cooked crumbled sausage but you can any you’d like.  Once you add your toppings, sprinkle more cheese on top.  Cook until cheese is bubbling and outer crust is brown.

     NOTE:   This recipe makes 3 nine inch pizzas.  You can freeze the
     dough and thaw it to make fresh pizzas or you can make up your 
     extra pizzas and freeze them whole. 




















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