Chicken Mozzarella

"This is one of the BEST chicken dinners I have ever had! Some of the measurements are a guesstimate. I usually buy the big tray of chicken breasts from the store. Most of the time I buy 2 of them because they freeze really well, but usually they never make it to the freezer."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Camzmom photo by Camzmom
photo by Camzmom photo by Camzmom
photo by Camzmom photo by Camzmom
Ready In:
1hr 25mins




  • Preheat oven to 375 degrees Fahrenheit.
  • Filet chicken breast or have the butcher do it at the grocery store; I do this and it saves a lot of time.
  • Add marjoram and thyme to melted butter.
  • Salt and pepper chicken breast.
  • Brush with melted butter mixture on both sides.
  • Place the mozzarella on chicken breast then roll up.
  • Dip roll in beaten egg/water mixture then in bread crumbs.
  • Place in a 9x13 pyrex dish (or whatever you have).
  • Repeat with remaining filets.
  • Pour remaining butter over the top of the chicken (sometimes I'll melt some more butter just to make sure all the chicken gets butter on it).
  • Bake in 375 degree Fahrenheit oven uncovered for 45 minutes.
  • After 45 minutes; remove from oven; pour 1 cup white zinfandel wine over entire chicken.
  • Return to hot oven for another 15 minutes, basting with the juices every 5 minutes or so.
  • Then you are done. The sauce it makes is wonderful so don't forget to ladle some over the chicken when you plate it up. I also recommend mashed potatoes to go with it and pour the sauce over those as well.

Questions & Replies

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  1. anme7039
    Very good! I used string cheese mozzarella since I had some left over, worked a lot better then the past times I used shredded. Thanks for posting!
  2. Caroline Cooks
    Made for PAC Spring 06. Adopted CAMZMOM, am I glad! Wonderful recipes. This one was terrific. Looks hard, but is very easy and delicious! Thanks, Caroline
  3. CharJoyLet
    Nice, tasty little dish. I made it usnig breast and thighs (both boneless/skinless). I had a bit of difficulty rolling up the chicken, though - possibly my filets were too thick? (I may need a referesher course in "fileting 101"). And though I used thinly sliced cheese, it kept trying to make a break for it (I kept stuffing it back in). About 3/4 of the way through - with the majority of the chicken rolled and bristling with toothpicks and the puppy trembling in the corner aghast at Mommy's language - I finally gave in. For the last two, I just made them into a "sandwich" was a lot less frustrating for me although it IS a bit humiliating to have to concede victory to a chicken LOL. Of course I realized later that I probably could have flattened them (beaten them into submission, as it were...which at that point would have been very satisfying)and while I could do that next time, I think I'll actually stick with the "sandwich" route. I liked the sauce which did indeed go well over the mashed potatoes. While my chicken did not turn out as pretty as your pictures,it still tasted good. I'll certainly make it again.
  4. Jim W
    This recipe is great, it's also something you can serve for company. Camzmom has made this for me many times. This recipe sounds like a lot of steps, but it's not difficult it consistantly tastes great. I've also made this recipe myself and it tastes just as great as when Camzmom made it for me. Thanks for posting one of my favorite recipes!



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