Tag: Mozzarella Cheese

Sourdough Herb Cheese Ring

Sourdough Herb Cheese Ring

This recipe is one I’ve had in my files for many years. This fall, I finally converted it to a sourdough recipe, and I love how it turned out! Sourdough Herb Cheese Ring goes perfect with soups or your favorite entrée. Seasoned with herbs and 

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

My husband loves Philly Cheesesteak Sandwiches. This recipe is a bit unconventional as it includes not only onions, but green peppers, and mushrooms, all mixed together with gooey mozzarella and provolone cheese and placed on a toasted hoagie roll. So yummy!

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine was one of the first “Italian” dishes that I learned to make. I’ll never forget pouring in the wine and thinking how tantalizing the sauce smelled with its crushed tomatoes, garlic, and herbs. And it tasted even better. 

I thought it strange to call this recipe Chicken Parmesan when it has very little Parmesan in it. But according to Wikipedia, the name of the dish isn’t about the cheese, it’s about the region where it originated in Parma, Italy. Even more odd, is that you won’t find this dish on an Italian menu. Instead you’ll find Eggplant Parmisiana. The breaded chicken version apparently originated in America, by Italian immigrants who enjoyed the addition of meat, which was also more readily available and affordable.

Serving Chicken Parmesan over Linguine

Ingredients Needed to Make Chicken Parmesan with Linguine

  • boneless, skinless chicken breasts
  • all-purpose flour
  • seasoned salt
  • freshly ground black pepper
  • extra virgin olive oil
  • butter
  • sweet onion
  • garlic
  • dry red wine
  • canned plum tomatoes
  • granulated sugar
  • parsley, dried or fresh
  • basil, dried or fresh
  • mozzarella cheese
  • linguine (dried or freshly made) See my Homemade Pasta Recipe Here.
  • freshly grated Parmesan for topping

Instructions for Making This Recipe

Homemade Pasta

If you’re going to make fresh linguine, you’ll want to mix it up at the very beginning and let it hang to dry until ready to use in step #6. See my Homemade Pasta Recipe Here.

To begin this recipe, gather all your ingredients and have them close at hand on the counter or table. Prepare the ingredients. Dice the onion and mince the garlic. Shred the mozzarella cheese and set aside until ready to use at the last. 

Hand Crush Whole Tomatoes for Optimum Results

Place the plum tomatoes in a large bowl and crush with your hand. I find that crushing your own offers a perfect combination of chunky tomatoes and thick juice. 

Prepare the Chicken

Using a meat tenderizing mallet, pound the chicken breasts so that they are 1/4 – 1/2″ thick. (I like to place the chicken in a plastic freezer bag to do this, for less mess.)

On a large plate, mix together flour, seasoned salt, and black pepper. Dredge the flattened chicken in the flour mixture so that both sides are nicely covered.

Heat oil and butter in a large cast-iron skillet or shallow Dutch oven on medium heat. Cook chicken until golden brown, approximately 4-5 minutes on each side. Depending on the size of the chicken, you may need to do this in multiple steps. Place chicken on a plate or tray and cover to keep warm.

Make the Sauce

Add onion and garlic to the skillet and cook for 2 minutes until translucent. Pour in wine and stir occasionally until reduced by half, 3-4 minutes.

Use Fresh Herbs Whenever You Can for the Freshest Taste

Add to this the hand crushed tomatoes, granulated sugar, salt and black pepper, parsley and basil. I like to use fresh herbs when in season. Allow the sauce to simmer for 20-30 minutes.

Oh, and in case I forget to tell you, always taste your food as it cooks. Sometimes I forget to do that, and then if it’s lacking something, I suddenly remember, “Oh no, I forgot to taste it.” We all need reminders sometimes. 

While the sauce simmers, cook the linguine according to package directions to al dente.

Nestle the chicken breasts on top of the sauce and cover each with the shredded mozzarella cheese. Place skillet under broiler and cook for 1-2 minutes until cheese is lightly browned.

Recipe for Chicken Parmesan with Linguine

Serve sauce and chicken over prepared linguine. Garnish with freshly grated Parmesan and/or basil, if desired. This recipe will serves 4-6 people.

 My wine recommendation for this recipe is a nice Chianti or Pinot Noir.

See more Italian Dishes Here. See more Chicken Recipes Here.

Recipe for Italian chicken with linguine - Italian Night Recipe Ideas

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine was one of the first "Italian" dishes that I learned to make. Crispy Chicken with a tantalizing tomato herb sauce and loaded with mozzarella.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken Breast, Diced Tomatoes, Fresh Herbs, Homemade Pasta, Mozzarella
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Equipment

Box Grater
Meat Tenderizer
Dutch Oven 3 qt
Spurtle Set

Ingredients  

  • 4 whole boneless skinless chicken breasts pounded flat
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Extra virgin olive oil
  • 2 tablespoons butter
  • 1 cup sweet onion chopped
  • 4 cloves garlic minced
  • 1/2 cup dry red wine
  • 56 oz canned plum tomatoes crushed by hand
  • 2 tablespoons granulated sugar
  • 1 tablespoon dried parsley or 2 tablespoons freshly chopped
  • 1 tablespoon dried basil or 2 tablespoons freshly chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz Mozzarella cheese grated
  • 1 pound linguine See my Homemade Recipe Here.
  • freshly grated Parmesan for topping

Instructions

  • If you're preparing fresh linguine, you'll want to make and roll the pasta first, then allow it to hang dry until ready to use in step #6.
  • To begin, gather all your ingredients and have them close at hand on the counter or table. Grate the mozzarella cheese and set aside until ready to use at the last.
    Place the plum tomatoes in a large bowl and crush with your hand.
    Using a meat tenderizing mallet, pound the chicken breasts so that they are 1/4 - 1/2" thick. (I like to place the chicken in a plastic freezer bag to do this, for less mess.)
  • On a large plate, mix together flour, seasoned salt, and black pepper. Dredge chicken in the flour mixture.
  • Heat oil and butter in a large cast-iron skillet or shallow Dutch oven on medium heat. Cook chicken until golden brown, approximately 4-5 minutes on each side. Depending on the size of the chicken, you may need to do this in multiple steps. Place chicken on a plate or tray and cover to keep warm.
  • Add onion and garlic to the skillet and cook for 2 minutes until translucent. Pour in wine and stir occasionally until reduced by half, 3-4 minutes. Add to this the crushed tomatoes, sugar, salt and pepper, parsley and basil. I like to use fresh herbs when in season. Allow to sauce to simmer on low heat for 20-30 minutes.
  • While the sauce simmers, cook the linguine according to package directions to al dente.
  • Nestle the chicken breasts on top of the sauce and cover them with the shredded mozzarella cheese. Place skillet under broiler and cook for 1-2 minutes until cheese is lightly browned.
  • Serve sauce and chicken over prepared linguine. Garnish with freshly grated Parmesan and more basil if desired. Serves 4-6.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 664kcal | Carbohydrates: 84g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1240mg | Potassium: 779mg | Fiber: 6g | Sugar: 14g | Vitamin A: 695IU | Vitamin C: 27mg | Calcium: 321mg | Iron: 5mg
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Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

Here is a wonderful recipe I make with homemade pasta. Baked Five-Cheese Ravioli has become my husband’s favorite meal. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings: ricotta, cream cheese, mozzarella, provolone, and Parmesan. Oh my! 

Classic Italian Stromboli

Classic Italian Stromboli

I worked long and hard on this Classic Italian Stromboli to get it “just” right. I’m happy to report that this one pleased our family perfectly. Tender, sweet crust. Creamy herb and garlic sauce. Cheese. Pepperoni. Canadian Bacon. More Cheese. So Yummy!

Breakfast Quiche

Breakfast Quiche

I love this Breakfast Quiche recipe. It's simple, yet elegant. Tasty, and easy enough to make when you want a light dinner in the spring or summer. Click to Tweet

Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad. 

Serving Breakfast Quiche with Bacon Wrapped Asparagus

I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch, or for Christmas or Easter. Yet it’s easy enough to make when you want a light dinner in the spring or summer.

 

Ingredients Needed to Make Breakfast Quiche

For the Crust:

  • all-purpose flour
  • salt
  • vegetable shortening
  • water

For the Filling:

  • ground sausage
  • large eggs (4 of them)
  • half and half cream
  • salt
  • ground nutmeg
  • dried parsley
  • mozzarella cheese

 

Instructions for this Recipe

Preheat oven to 425 degrees. Combine all-purpose flour and salt in a medium mixing bowl. Cut in shortening with a pastry fork until mixture resembles crumbs. Add cold water in two parts, until dough comes away from the bowl.

On a lightly floured surface, roll dough to fit a 9-in pie plate or quiche pan. Transfer to pie plate. Trim and flute edges.

For filling, brown the sausage in a medium skillet. Allow the sausage to cool for a little bit. Sprinkle sausage in the pie crust.

In a medium bowl, whisk together eggs, half and half, salt, nutmeg, and parsley. Stir in cheese. Pour egg mixture over the sausage.

On lowest rack, bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees. Continue baking for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.

 

A Few Extra Tips on Baking Quiche

When forming the crust, (which is basically half of my regular pie dough) I like to use a deep pie dish, which holds the filling without coming too close to the brim. A 9-inch quiche or tart pan would also work, if you own one. I don’t, so I just use my big pie dish.

Brown your sausage ahead of time or at the beginning of this process so the sausage has time to cool a bit before being placed on the prepared pastry.

Use Half-and-half rather than whole milk.

Use block or chunk cheese and shred it yourself. It doesn’t take that much extra time to do it yourself, and it tastes so much better.

Bake the quiche on your lowest oven rack. Begin baking at 425 degrees for 15 minutes. Then lower the temperature to 375 and finish baking until quiche has set. Test when a knife inserted in the center comes out clean.

Serving Breakfast Quiche

Allow quiche to set for at least 10 minutes before serving. Serve Breakfast Quiche with Blueberry Muffins, Mixed Berry Scones, or Cinnamon Rolls.

See more Breakfast Recipe Ideas Here.

Recipe for Breakfast Quiche

Breakfast Quiche

This is a nice recipe to make this weekend for brunch or a light supper. Enjoy!
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: France
Keyword: Eggs, Homemade Pie Pastry, Mozzarella, Pork Sausage
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Equipment

Glass Mixing Bowls
Blending Fork
Rolling Pin
Deep Pie Dish

Ingredients  

Crust:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/4 cup cold water

Filling:

  • 1 pound ground pork sausage browned and drained
  • 4 large eggs
  • 2 cups half and half cream
  • 1 teaspoon dried parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 8 oz mozzarella cheese, shredded

Instructions

  • Preheat oven to 425 degrees. In a medium mixing bowl, combine flour and salt. Cut in shortening with blending fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl.
  • On a lightly floured surface, roll dough to fit a 9-in deep dish pie plate. Transfer to pie plate. Trim and flute edges.
  • In a large skillet, brown sausage. Drain off any grease. Spoon sausage inside pie crust.
  • In a medium bowl, beat together eggs, half and half, parsley salt, and nutmeg. Stir in cheese. Pour into crust over the sausage.
  • Bake in preheated oven on lowest rack, for 15 minutes. Reduce temperature to 375 degrees. Continue baking for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.
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Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza

Here’s my take on Chicago-Style Stuffed pizza, a wonderful dish we ate at a family-owned pizzeria in Gunnison, Colorado called Mario’s Pizza. The trick here is lots of layers, and lots of cheese!  This pizza takes a lot of ingredients and some effort, but the 

Skillet Pan Pizza

Skillet Pan Pizza

Skillet Pan Pizza is a recipe I love to bake in my Lodge Cast Iron Skillet. The dough bakes up into this thick, tender crust that is NOT greasy. It’s so soft and wonderful.

Weekend Brunch Casserole

Weekend Brunch Casserole

I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with chopped ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious. Continue reading Weekend Brunch Casserole