Mozzarella - 2 pks should have been used by yesterday - Help !

freebiequennie

we have some that went out date 31st dec but we are using tonight in mozarella chicken.

debone 6-8 chicken thighs

put mozarella in bowl sliced into enough pieces for chicken with teaspoon of chilli powder and teaspoon of rosemary then put in centre of chicken roll and secure with cocktail stick,

cook under grill or in oven for 45mins.

serve with salad and new pots or with rice.

homeaway

Frugal wrote: »

Can anyone come to the rescue please ?

I have 2 packets of mozzarella (the type in water) which should have been used yesterday - I am sure it will still be ok (I often use stuff over its dates) but seem to be at a loss what to do with it.

Normally I would do it with basil (grow my own) and tomatoes but am a bit bored with that.

I am a pretty good cook (blow my own trumpet ) - just short on ideas today

I have fairly well stocked cupboards as I am still new to this and have been overbuying for years *oops*

Thanks in advance for any help :beer:

I always end up buying too many but they freeze fine. You can grate them when they are still frozen over pizza or you can just let them defrost and use as you wish.

jasmine33

Frugal wrote: »

Ooooooooooh scrummy thank you all

I will definately freeze one - I didn't know you could freeze mozzarella !!

Have had arancini in a restaurant - Italian food is my absolute fav in the whole wide world :j :j :j :j :j

Many thanks :beer:

I always freeze mine and it is fine

NualaBuala

Hi everyone,

Hope you're all enjoying the weekend.

I'm not a very good cook and would love some advice for tonight's dinner.

I have chicken breasts on the bone (I think they're skinless, must check), a ball of mozzarella, various bits of veg that are slightly past their best like tomatoes, mushrooms, carrots. I also have a jar of pesto and store cupboard is fairly well-stocked with basics. I have basics like onion and garlic too. I don't need to use all of these but I got a notion that the pesto, chicken and mozzarella might combine well but I really don't know how.

Would anyone have any suggestions? Nothing too difficult please!

Thanks,

Nuala

Edit: I also have frozen spinach and peas, tinned sweetcorn and bacon lardons just in case that helps!

zippychick

Hi Nuala,

I would stuff the chicken with moz and pesto, roast up your dying veg with garlic and some herbs and onion, you could throw sweetcorn in the last 5 mins of roasting. Roast veg you just throw in a casserole dish, drizzle some olive oil and s & p, throw in some garlic cloves and hers - maybe oregano? Depending on veg. Roast for about 30-45 mins until desired texture.

Let us know what you decide.

Pink.

Hi NualaBuala,

Chicken, mozzarella and pesto do go really well together. Sometimes I do as zippy has said and make a kiev and other times I melt the cheese over the cooked chicken and use the pesto to make a sauce.

There are lots of variations here

Pink

NualaBuala

Thanks Pink and Zippychick!:T:T I'm very ashamed to say I ended up having a takeaway this evening. Not very MS at all but my arm was twisted!:o

So instead chicken is on tomorrow's menu so I'll let you know how I get on with your great suggestions. I love roasted veg so will go for that - thanks for the instructions as I'm never quite sure what to do. I'm not sure I'm able to stuff a piece of chicken but if I put it on top, would I cook the chicken a bit first? I'm hoping to do it in the oven since I'll be roasting the veg anyway. What oven temp and how long should I cook the chicken for? I have an electric oven.

Thanks again folks.

caitybabes

Chicken is always good at about 180 deg celcius but the time depends on the size - anything from 20-40 mins generally though. Your ingredients sound like the perfect combo for a really nice pasta dish or pizza topping. I made a delicious pizza recently which, instead of a tomato sauce, had a creamy pesto sauce with chicken and veg on top - yum!

NualaBuala

Mmmm, Caitybabes - I love the sound of a pizza. I've never made one before. I will look into this - I'd like to make my own base if poss.

By the time I cooked dinner the veg was in a verry sorry state but I was determined not to waste it. It was too limp for roasting so I ended up turning it into a pasta sauce. I [STRIKE]abandoned[/STRIKE] postponed my plans for the chicken stuffed/topped with pesto and mozzarella and simply roasted the chicken bits with olive oil and salt to give nice crispy skin. I put lumps of the mozzarella in the pasta and sauce and had this with the chicken. The pesto is in no danger of going off so I will use it for some of your lovely ideas posted.

Thanks again folks.:T

zippychick

Nuala, here is a good thread on pesto . Believe it or not I have never tasted it so sat one day and read the thread drooling! Didn't realise there was so much you could do with it, I always thought it just went in pasta.

So my aim now is to try it, then try to make it myself. It seems sensible to taste what it is supposed to taste like first before I attempt it!