Posts tagged: recipes with mozzarella cheese

Baked Chicken And Potatoes With Bechamel Sauce

Enjoy the cheesy, mouth-watering, and flavorful baked chicken and potatoes with bechamel sauce. You can serve this for dinner as a main course or a side dish. The combination of diced chicken breast and baked sliced potatoes topped with bechamel sauce and mozzarella cheese will make your dinner a night to remember! This recipe takes about 60 to 70 minutes and serves 4-5.


For Chicken:

• 1 lb Chicken breast (cut into small dices)
• 1 onion (chopped)
• 3-4 garlic cloves (sliced)
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 1 tsp salt
• 3 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp black pepper
• 4 tbsp vegetable oil

For Potatoes:

• 3 medium potatoes (peeled and sliced)
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 100 grams mozzarella cheese (grated)

For Bechamel Sauce:

• 50 grams butter
• 3 cups milk
• 2 tbsp flour
• 1 tsp salt
• Pinch of black pepper


For Potatoes:

Preheat oven to 200 C.

In a baking dish, add the sliced potatoes.
Season with thyme, salt, and black pepper.
Add olive oil.
Coat the potatoes very well.
Place the dish inside the preheated oven and bake for 20 minutes.

For Chicken:

Meanwhile, set a large frying pan over medium-high heat.
Add vegetable oil and warm it up.
Saute onion until soft.
Add garlic and saute for another 30 seconds.
Add diced chicken breast.
Stir and cook until color changes.
Add chopped red and green bell peppers.
Add tomato paste.
Season with paprika, salt, and black pepper.
Stir until well combined.
Let the dish simmer.
Once cooked, remove from the heat.
Set aside.

Remove the potatoes from the oven once cooked.
Set aside.

For Bechamel Sauce:

Set a pot over medium-low heat.
Melt butter.
Add flour and whisk until well combined.
Gradually add and whisk milk into the mixture.
Continue to whisk and boil for 5 minutes.
Season with salt and black pepper.
Mix until well combined.
Turn off the heat.
Let it cool.


Top the baked potatoes with cooked chicken.
Spread evenly.
Pour bechamel sauce on the next layer and spread evenly.
Sprinkle grated mozzarella cheese on top.
Bake for 25-30 minutes in a preheated oven of 200 C.
Remove from the oven.
Serve and enjoy!

Baked Chicken And Potatoes With Bechamel Sauce
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Chicken And Cheese Chimichangas | How To Make Chimichangas

Chimichangas is one of the favorite Mexican dishes. A chimichanga is a tortilla filled with chicken and cheese filling. It is wrapped like a burrito and deep-fried in a heated oil. It is best served with a variety of dipping sauces. Serve it with your favorite side dishes like guacamole and salsa.


• 1-1.5 lbs cooked seasoned chicken (chopped)
• 6-8 oz mozzarella cheese (shredded)
• 1 x 4 oz can of green chilies (drained)
• 8-10 large flour tortillas
• some oil for deep frying

Dipping Sauce:

• 1 small avocado
• 2 tbsp jalapeno juice
• 2 tbsp chopped pickled jalapenos
• 1 cup Mexican table cream
• 2 tbsp ranch seasoning


Prepare a large mixing bowl.
Add chopped cooked chicken into the bowl.
Add shredded mozzarella cheese and green chilies.
Mix the filling well to combine.
Set aside.

Microwave large flour tortillas for a minute.
Once done, lay a tortilla on a work surface.
Divide the filling into 8-10 equal portions to make 8-10 chimichangas.
Place the filling in the middle of the tortilla.
Wrap it like a burrito.
Do the same with the rest of the filling and tortillas.
Place them on a baking tray or plate.

Set a frying pan over medium-high heat.
Add some oil and let it heat.
Fry the chimichangas for 1-2 minutes on each side or until golden brown.
Once done, remove from the pan and transfer to a plate.
Let it cool and set aside.

Meanwhile, make the dipping sauce.
Add avocado into a food processor.
Add jalapeno juice and chopped pickled jalapenos.
Add Mexican table cream and season with ranch seasoning.
Push to combine well.
Once done, transfer to a sauce bowl.

Serve with chimichangas.

Tips and ideas:

You can dip chimichangas in your preferred sauce like mustard, sweet and chili sauce, or mayonnaise.

You can store chimichangas in the fridge in an air-tight container for meal prep.

You can also cook chimichangas using an air-fryer.

Chicken And Cheese Chimichangas - How To Make Chimichangas
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Chicken Pesto Roll-Ups Recipe – Easy Stuffed Chicken

Prepare these easy and juicy chicken pesto roll-ups as a delicious dish for a weekend dinner! Stuff the chicken breast slices with pesto sauce, tomato rings, and mozzarella cheese. Top it off with more cheese and cherry tomatoes for added color and flavor. This recipe takes about 40-45 minutes to prepare and cook. It makes eight chicken roll-ups.


• 4 chicken breasts
• garlic salt to taste
• black pepper to taste
• 1/2 cup pesto sauce
• 1 large tomato (thinly sliced into 12 rings)
• 8 oz mozzarella cheese (shredded)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup cherry tomatoes
• chopped fresh basil (optional for garnishing)


Preheat oven to 400 F.

Butterfly the chicken breasts, but cutting it all through.
This will make 8 thin slices of chicken breasts.
Pound each slice with a meat mallet.
Place the pounded slices on a parchment or tray.
Season both sides with garlic salt and black pepper to taste.
Spread 1 tbsp of pesto sauce over each chicken breast slice.
Place 2 thin slices of tomato on top of each slice.
Top each with 2 tbsp of shredded mozzarella cheese.
Roll up each slice and seal with a toothpick.

Set an oven-proof skillet over medium-high heat.
Add 1 tbsp of olive oil and 1 tbsp of butter.
Once butter melts, add the chicken roll-ups into the skillet.
Fry for 4 minutes on each side until browned.
Switch off the heat from the stove.
Sprinkle the rest of the shredded mozzarella cheese on top of the chicken roll-ups.
Add cherry tomatoes.
Place inside the preheated oven.
Let it bake for 13-15 minutes.
Once done, remove from the oven.
Garnish with chopped fresh basil.
Serve and enjoy!

Chicken Pesto Roll-Ups Recipe - Easy Stuffed Chicken
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