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Chicken Mozzarella: A Taste of Home

My grandmother, Nonna Emilia, had a way of making simple meals taste extraordinary. I can still picture her in her sun-drenched kitchen, humming a tune as she prepared her famous Chicken Mozzarella. The aroma of melted butter, fragrant herbs, and warm mozzarella would fill the entire house, beckoning us all to the table. It wasn’t just the delicious flavors; it was the love she poured into every dish that made it truly special. Now, I’m excited to share my version, inspired by her classic, with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6-8
Yield: 6-8 chicken breasts
Dietary Type: Not Gluten-Free

Ingredients

6-8 boneless, skinless chicken breasts (fileted so you can stuff them and wrap them back up, or you can pound them flat about a 1/4 inch thick)
Salt and pepper to taste
3/4 cup butter, melted
1 teaspoon marjoram
1 teaspoon thyme
3/4 lb mozzarella cheese, thinly sliced (pre-shredded can be used, but it tends to fall out)
1 egg, beaten with 1 tablespoon water
Italian seasoned breadcrumbs, for dredging
1 cup white zinfandel wine

Equipment Needed

9×13 inch Pyrex dish (or similar baking dish)
Shallow bowls for egg wash and breadcrumbs
Cutting board
Meat mallet (if pounding chicken)

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Prepare the chicken breasts: You have two options. You can either filet each chicken breast by slicing it horizontally, creating a pocket for the filling. Alternatively, place each breast between two sheets of plastic wrap and pound it to a 1/4-inch thickness using a meat mallet. The goal is to create a thin, even surface for stuffing. The butcher at your local grocery store can do this for you, saving a great deal of time.
Prepare the herb butter: In a small bowl, combine the melted butter, marjoram, and thyme. Stir well to ensure the herbs are evenly distributed.
Season the chicken: Season both sides of each chicken breast generously with salt and pepper.
Brush with herb butter: Using a pastry brush, coat both sides of each chicken breast with the melted butter mixture. Ensure even coverage to infuse the chicken with flavor.
Add the mozzarella: Place several slices of mozzarella cheese onto each chicken breast, covering as much surface area as possible. If you are using pre-shredded mozzarella, pile it generously in the center.
Roll up the chicken: Carefully roll up each chicken breast, starting from one end and tucking in the sides as you go, to create a tight roll. If you fileted the breasts, wrap them back up as tightly as possible.
Prepare the egg wash: In a shallow bowl, whisk together the egg and 1 tablespoon of water until well combined.
Prepare the breadcrumbs: Pour the Italian seasoned breadcrumbs into another shallow bowl.
Dredge the chicken: Dip each chicken roll into the egg wash, ensuring it’s fully coated. Then, transfer it to the breadcrumbs, pressing gently to coat all sides evenly. The breadcrumbs will help create a crispy crust and seal in the moisture.
Arrange in baking dish: Place the breaded chicken rolls seam-side down in a 9×13 inch Pyrex dish or similar baking dish. Arrange them in a single layer, leaving a little space between each roll.
Pour remaining butter: Pour any remaining herb butter over the top of the chicken rolls. If you feel like there isn’t enough butter to adequately coat all the chicken, melt some more butter and drizzle it over the top.
Bake: Bake in the preheated oven for 45 minutes, uncovered.
Add the wine: After 45 minutes, remove the dish from the oven and pour 1 cup of white zinfandel wine over the entire chicken. The wine will add a beautiful depth of flavor and help to create a delicious sauce.
Return to oven: Return the dish to the hot oven for another 15 minutes. Baste the chicken with the pan juices every 5 minutes or so to keep it moist and flavorful.
Serve: The chicken is done when it is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Expert Tips & Tricks

Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches 165°F.
Secure the rolls: If you find that the chicken rolls are unravelling, use toothpicks to secure them before dredging. Remember to remove the toothpicks before serving.
Make it ahead: You can prepare the chicken rolls ahead of time, up to the point of baking. Store them in the refrigerator, covered, for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the fridge.
Cheese variation: Use provolone cheese for a different flavor profile.

Serving & Storage Suggestions

To serve, arrange the Chicken Mozzarella on a platter and generously ladle the pan sauce over the chicken. Garnish with fresh parsley or basil for a pop of color. Mashed potatoes or roasted vegetables make excellent accompaniments for soaking up that delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave individual portions or bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. Freezing is not recommended as the texture of the chicken and cheese can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520.6 kcal	N/A
Calories from Fat	356 g	68%
Total Fat	39.6 g	60%
Saturated Fat	23 g	114%
Cholesterol	212.4 mg	70%
Sodium	707.6 mg	29%
Total Carbohydrate	1.4 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.6 g	2%
Protein	39 g	77%

Variations & Substitutions

Gluten-free: Use gluten-free breadcrumbs for a gluten-free version. Ensure all other ingredients are also gluten-free.
Spice it up: Add a pinch of red pepper flakes to the breadcrumbs for a little heat.
Different herbs: Experiment with other herbs, such as oregano or basil, in the butter mixture.
Vegetarian: While this recipe focuses on chicken, a similar process could be used with eggplant slices or portobello mushrooms for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I use shredded mozzarella instead of sliced?
A: Yes, you can, but sliced mozzarella tends to stay in place better when rolling the chicken. Shredded mozzarella can melt out during cooking, but it will still taste delicious.

Q: How do I know when the chicken is done?
A: The best way to ensure the chicken is cooked through is to use a meat thermometer. It should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Q: Can I use a different type of wine?
A: White zinfandel adds a slightly sweet flavor, but you can substitute it with a dry white wine like Sauvignon Blanc or Pinot Grigio.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the chicken rolls up to 24 hours in advance and store them in the refrigerator until ready to bake.

Q: What side dishes go well with Chicken Mozzarella?
A: Mashed potatoes, roasted vegetables, pasta, and a simple green salad all complement this dish beautifully.

Final Thoughts

Chicken Mozzarella is more than just a meal; it’s a celebration of simple ingredients transformed into something truly special. It’s a dish that brings people together, evokes memories, and fills the kitchen with warmth and love. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different herbs, cheeses, or wines to create a version that perfectly suits your taste. And most importantly, enjoy the process of cooking and sharing this delicious dish with your loved ones!