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Chicken Mozzarella Bake Recipe
|Vegetable oil||3 Tablespoon|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Rice||1 Cup (16 tbs) (Brand)|
|Dry onion soup mix||1 1⁄4 Ounce (1 Envelope)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2840 Calories from Fat 1044
% Daily Value*
Total Fat 118 g181.7%
Saturated Fat 41.1 g205.6%
Trans Fat 0.6 g
Cholesterol 630.9 mg
Sodium 5779.6 mg240.8%
Total Carbohydrates 210 g70.1%
Dietary Fiber 9.3 g37.3%
Sugars 22.5 g
Protein 184 g368.4%
Vitamin A 52.9% Vitamin C 77.3%
Calcium 146.9% Iron 85.9%
*Based on a 2000 Calorie diet
In a 2-quart oven-proof skillet, heat oil.
Add chicken thighs and drumsticks.
Fry until brown, turning to brown evenly on all sides.
Remove from skillet and keep warm.
Drain off excess fat.
Drain tomatoes; reserve juice.
Combine juice and wine.
Add water to make 2-1/2 cups liquid.
Pour liquid into skillet.
Add tomatoes, rice, onion-soup mix and pepper.
Bring to a boil.
Place chicken pieces on top and cover.
Bake 45 minutes.
Sprinkle cheese over top.
Return to oven.
Bake, uncovered, until chicken is tender and cheese is melted, about 15 minutes.