Chicken Mozzarella Pepper Tarts Recipes

CHICKEN, MOZZARELLA & PEPPER TARTS

Steps:

• Preheat oven to 350 F.
• In a non-stick skillet, stir cook the chicken just until it turns white. Add the onion, pepper, tomatoes and basil.
• Continue to stir cook until the onions are tender.
• Remove from the heat and let cool.
• Stir the Mozzarella into the cooled chicken mixture then fill the tart shells.
• Bake in the oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

CHICKEN MOZZARELLA

Steps:

• Melt 4 tablespoons butter or margarine in a large skillet over medium heat.
• Rinse chicken pieces with cold water and pat dry.
• When butter has melted and begun to sizzle slightly, add chicken to skillet.
• Cook chicken approximately 10 minutes, until nicely-browned.
• Meanwhile, rinse and trim onions; slice thinly, including some green "tops".
• Clean mushrooms and remove stems; slice caps.
• When chicken is browned on the outside and appears to be cooked approximately halfway through, turn the pieces over and sprinkle evenly with salt and pepper.
• Add mushrooms and onions to skillet, along with additional butter if necessary.
• (Note: The original recipe did not call for extra, but I sometimes have to add a tablespoon or two so that the veggies will sauté properly instead of sticking). Cook approximately 10 additional minutes, until chicken is thoroughly done.
• Place a slice of cheese on each piece of chicken.
• Remove to a platter and cover with foil.
• Allow chicken to sit about 5 minutes until cheese melts.
• Spoon mushroom mixture over chicken before serving.

SKILLET CHICKEN MOZZARELLA

Steps:

• Pound each chicken breast to 1/4-inch thickness.
• Combine flour and pepper and dip chicken into mixture, coating evenly.
• In a large skillet over medium heat, saute chicken in oil until browned. Transfer chicken to a plate.
• Add garlic, peppers and onions to skillet and saute until crisp-tender.
• Return chicken to the skillet.
• Add tomatoes, basil and zucchini and heat until boiling.
• Reduce heat to low, cover and simmer for 15 minutes.
• Top the chicken with mozzarella and parmesan and simmer until cheese melts.
• Serve over rice or noodles.