xiaoxl/recipe_data huggingface dataset:
Curried Sweet Potatoes Cauliflower and Green Beans


Ingredients:
onion, red bell pepper, flour, curry powder, ground cumin, salt, pepper, sweet potatoes, cauliflower, green beans

Directions:
In a large nonstick skillet, heat oil over medium heat. Add onion and bell pepper.
Cook, stirring occasionally, until tender, about 3 minutes.
Sprinkle on flour, curry powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
Add sweet potatoes and 2 ½ cups water to the skillet.
Reduce heat to medium-low, cover and simmer for 10 minutes.
Add cauliflower and green beans, cover, and cook until potatoes are tender and beans are crisp-tender, about 10 minutes.
Crispy Fried Chicken
Category: meat-and-poultry
By Elaine O

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Ingredients:
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Directions:
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Yields: 8 servings

Calories: 488.9
Fat: 21.8 g
Saturated fat: 5.8 g
Carbohydrates: 29.5 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 40.7 g
Cholesterol: 116.1 mg
Sodium: 140.1 mg
Wild Rice With Bacon


Ingredients:
bacon, butter, margarine, wild rice, green onions, water, salt, pepper

Directions:
Melt butter in 10 inch frypan (non-stick] over medium heat.
Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender.
Stir in water, salt and pepper.
Heat to boiling, stirring occasionally, reduce heat.
Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary.
Stir in bacon pieces.
Best Lemonade Ever


Ingredients:
lemons, sugar, boiling water

Directions:
Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher.
Add sugar and ice water; stir until sugar is dissolved.
Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to picher and stir well. Refrigerate until well chilled.
Chicken and Egg on Rice (Oyako Donburi)


Ingredients:
boneless skinless chicken breasts, eggs, shiitake mushrooms, onion, water, soy sauce, mirin, sugar, cooked rice, cilantro

Directions:
Cut the chicken breast into thin slices.
Soak dried shiitake mushrooms in lukewarm water until soft.
Cut off hard stems and cut in halves.
Cut onion into thin slices.
Chop cilantro.
In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
Cook until the egg is set, about 1 minute on low heat.
Sprinkle cilantro on top.
To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
Pour simmering sauce over and serve immediately.
Hamburger Delish


Ingredients:
frozen hash browns, seasoning salt, black pepper, garlic powder, lean ground beef, onions, fresh onion, bacon, Worcestershire sauce

Directions:
Heat 12" skillet to medium high, then add 3 T of the oil.
Add hashbrowns, 1/2 t of black pepper, garlic powder, & (optional] seasoned salt. Cook until browned, 10-15 minutes. Put into a greased 9 x 9 casserole pan.
Add final tablespoon of vegetable oil to skillet; cook hamburger & onions. When meat is about cooked through, add bacon. When ground beef is cooked, drain well & add Worcestershire sauce.
Reduce heat to medium & add brown gravy. Simmer for 5 minutes, then fold in 1 cup of cheddar cheese. When melted, add to casserole pan.
Top with remaining cup of cheddar cheese & cook in a preheated 375-degree oven for 15-20 minutes, or until bubbly & cheese is melted.
Let stand 5-10 minutes.
Tampered Onion Tomato and Mint Chutney


Ingredients:
onion, tomatoes, green chilies, ginger, mint leaves, salt, water, mustard seeds, Urad Dal, curry leaf

Directions:
Take deep curved pan.
Add water, onion chopped, tomato cut, green chillis and ginger, mint leaves.
Boil till soft.
Cool it.
Add salt and grind.
Heat oil in another pan.
put mustard seeds, when mustard seeds starts spluttering add urad dal and curry leaves.
Remove from stove and add the tampering to the ground chutney.
Mix well and eat it with variety rice, roti, bread. Its yummy.
Easy Sour Cream Raisin Pie
Category: desserts
By Christine

This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.

Ingredients:
1 (9 inch) unbaked pie crust
2  eggs
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raisins

Directions:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust. Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 9 inch pie

Calories: 343.3
Fat: 15.6 g
Saturated fat: 6.8 g
Carbohydrates: 48.7 g
Sugars: 32.3 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 47.3 mg
Sodium: 265.3 mg
Spiced Orange Yams and Pork Chops


Ingredients:
lemon juice, dark brown sugar, ground ginger, ground cloves, salt, canola oil, orange, fresh parsley

Directions:
Drain yams, saving canning liquid; set aside yams for now.
Measure out about 2 cups liquid (add water if necessary] and add orange juice, sugar, lemon juice, and seasonings.
Brown chops well on each side in oil in a heavy skillet; drain off fat- don't overcook, just brown them.
Pour syrup mixture over chops, cover, and simmer on low heat for 45 minutes,turning chops over occasionally and adding a touch of water if needed, and adding the yams during the last 15 minutes of cooking time, spooning the sauce over the yams and chops to coat.
Serve chops with yams and sauce ladled on top of each serving, garnished with a parsley and orange slices.
Robert Redford's Whole Wheat Quick Bread


Ingredients:
whole wheat flour, baking powder, baking soda, salt, egg, buttermilk, margarine, walnuts, light molasses, honey

Directions:
Grease a 9 x 5 x 3-inch loaf pan.
Heat oven to 400 degrees.
Mix flour, baking powder, baking soda and salt.
Beat egg in a large bowl.
Stir in buttermilk, molasses and butter.
Stir in flour mixture.
Mix in walnuts and raisins.
Scrape batter into prepared pan and bake 50 to 60 minutes, or until well browned.
Remove from oven and place pan on a wire rack to cool.
Orange Coffee


Ingredients:
coffee, vanilla ice cream

Directions:
Place cold coffee, orange juice, vanilla ice cream, and ice cubes, in a blender., Blend., Top with orange peel.
Alex's Cauliflower Hummus


Ingredients:
cauliflower, olive oil, paprika, salt, black pepper, peanut butter, fresh lemon juice

Directions:
Trim the cauliflower, discarding the leaves and stem.
Steam the cauliflower florets for 12 minutes until tender.
Reserve the steaming liquid.
Put the cauliflower, olive oil, pimentón, salt, and black pepper in food processor or blender. Blend or process until relatively smooth.
Add the tahini and lemon juice, and mash or process until the hummus is uniform in texture and as smooth as you like it, adding reserved cauliflower steaming liquid as needed if the mixture is too thick.
Taste and adjust the seasoning.
Serve immediately, or cover and refrigerate for up to a week.
Mac and Cheese Dakota Style


Ingredients:
macaroni, Velveeta cheese, margarine, onion powder, black pepper

Directions:
Boil macaroni until it is tender., Drain water from macaroni., Add remaining ingredients and stir until smooth.
Spicy Asian Fusion Penne


Ingredients:
fresh basil, fresh spinach leaves, fresh tomatoes, sun-dried tomatoes, heavy cream, parmesan cheese, scallion, olive oil, tomato paste, fish sauce, lime juice, garlic clove, sugar, dried ancho chile powder, salt, fresh ground black pepper, penne

Directions:
Combine spinach, basil, fresh and sun dried tomatoes in a large bowl with the cream, Parmesan,scallion, oil, tomato paste, fish sauce, jalapeno, lime juice, garlic, sugar, chile powder(s], salt, and pepper.
Boil a large pot of salted water, add uncooked pasta, and cook for about 13 minutes until al dente. Drain.
Add the pasta to the large bowl and mix well. Serve immediately with some grated Parmesan on top. YUMMY!
Mediterranean Pizza


Ingredients:
all-purpose flour, active dry yeast, olive oil, salt, sugar, warm water, olive oil, ground beef, ground lamb, onion, ground cumin, tomato paste, water, fresh spinach, artichoke hearts, tomatoes, feta cheese

Directions:
For the crust:.
In a large bowl (or in the bowl of a stand mixer with the dough hook] combine the flour, salt, sugar, and yeast.
Add the water and oil and mix well.
If making by hand, turn out the dough onto a lightly floured surface and knead until smooth and elastic (about 10 minute by hand, 5-7 by stand mixer].
Shape the dough into a ball and allow to rest for 15 minutes.
Preheat the oven to 400°F
Use olive oil to lightly grease a round pizza pan. Roll out the dough and press into the pan. Allow to rest for another 10-15 minutes.
Brush the crust with olive oil and before adding the toppings.
While the dough is resting in the pan, brown the meat in a sauté pan over medium-high heat.
Add the onion and sauté about 5 minutes (or until translucent].
Add the cumin, tomato paste, water, salt, and pepper. Simmer 5-10 minutes uncovered.
Layer the meat sauce on the pizza crust, leaving the edge uncovered.
Top with spinach, artichoke hearts, mushrooms, tomatoes, and Feta cheese.
Bake in a 400°F for 25-30 minutes until the crust is lightly browned and the cheese crumbles have melted.
Chicken Hatch Chile Verde Skillet Macaroni and Cheese


Ingredients:
elbow macaroni, butter, chicken broth, garlic cloves, cilantro leaf, salt, half-and-half, monterey jack cheese, white cheddar cheese, cream cheese, tortilla chips, butter, pecans, monterey jack cheese

Directions:
Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
Addictive Healthy Muffins


Ingredients:
all-purpose white flour, ground flax seeds, baking powder, baking soda, salt, navel oranges, brown sugar, buttermilk, canola oil, eggs, golden raisins

Directions:
Preheat oven to 350 degrees.
Line two medium size muffin pans (2-1/2" muffins] with paper muffin cups.
In medium bowl put all dry ingredients together (except brown sugar] mix together and set aside.
If using buttermilk powder, add it here and add the water with the wet ingredients.
Wash and cut the stem end off the oranges.
Cut into small equal pieces skins and all.
Put into workbowl of food processor and pulse until pieces are about the size of large raisins.
Put oranges into a large bowl, add all the wet ingredients and brown sugar.
Mix together by hand then add in dry ingredients and stir until all are incorporated.
Allow to stand about 3 minutes then fill each muffin cup to top.
Each cup will take about 1/4°C These are dense and do not rise much.
Top off each with any leftover mixture.
Bake at 350 degrees for 40 minutes, remove from pan to wire rack to cool.
To freeze; Allow to cool for at least 4 hours, I put 6 in each plastic bag.  To  reheat, Reheat from frozen state for one minute or thaw at room temperature and reaheat for about 15 seconds.  Microwave ovens vary a lot so you may have to modify the time.
enjoy.
Santa Fe Chicken Sandwich


Ingredients:
onions, monterey jack pepper cheese

Directions:
Place 1 slice of buttered bread on a grill or in a skillet., Top with 4 ounces of chicken breast, 1 tablespoon of roasted red peppers., 2 tablespoons grilled onions and 1 slice of Pepper Jack cheese., Top with another slice of buttered bread., Cook until bread is golden brown and turn over., Grill until bread is golden brown and ingredients between bread slices is hot.
Asian-Style Chicken Marinade


Ingredients:
soy sauce, sesame seeds, garlic powder, ground ginger, crushed red pepper flakes

Directions:
Mix all ingredients together and coat chicken., Enjoy!
Cotton Bowl Chicken With Peppers and Corn Chips


Ingredients:
chicken breasts, sour cream, green pepper, pimiento, mild green chilies, colby-monterey jack cheese

Directions:
In large mixing bowl, combine chicken,soup, sour cream, green pepper, red pepper strips, green chiles.
Spray 9 X 13 pyrex baking dish with Pam.
Preheat over 350*.
Spread a layer of Frito corn chips on the bottom.
Carefully spoon, chicken, chile mixture over the chips.
Sprinkle cheese on top.
Bake 1 hour.
This recipe can be doubled or tripled.
Just use extra 9 X 13 baking pans.
Quick and Easy Avocado Hummus
Category: appetizers-and-snacks
By Julie Hubert

Serve with dippers. Keeps well, tightly covered, in the fridge for 1 to 3 days.

Ingredients:
1 (15 ounce) can chickpeas, drained
¼ cup water
2 tablespoons tahini
1 tablespoon fresh lime juice, or to taste
1 teaspoon sea salt, or to taste
1 clove garlic, roughly chopped
½ teaspoon ground cumin
1 ½ large ripe avocados, pitted and peeled
1 bunch spinach leaves
2 tablespoons extra-virgin olive oil

Directions:
Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 63.6
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 5 g
Sugars: 0.2 g
Dietary fiber: 2.1 g
Protein: 1.6 g
Sodium: 122.3 mg
Oatmeal Caramel Bars


Ingredients:
oats, brown sugar, egg

Directions:
Heat oven to 350 degrees.
Mix the cake mix, oats and brown sugar in a bowl. Carefully stir in the oil and egg. Stir until everything is mixed together.
With your hands pat down half the dough into a well greased 9x13 inch baking dish. The dough will be gooey.
With the back of a spoon spread teh ice cream topping over the dough. Now crumble the rest of the dough on top.
Bake for 30-35 minutes or until the top crust is a golden brown. They are easiest to cut about 5-10 minutes after you take them from the oven. Let them cool completely before you remove them from the pan.
Spicy Shrimp Tortilla Soup with Zucchini Noodles
Category: soups-stews-and-chili
By bd.weld

This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.

Ingredients:
1  zucchini
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
½ teaspoon dried Mexican oregano
¼ teaspoon ground black pepper
1 pound uncooked medium shrimp, peeled and deveined

Directions:
Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer. Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes. Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 153.4
Fat: 1.6 g
Saturated fat: 0.5 g
Carbohydrates: 10 g
Sugars: 6.4 g
Dietary fiber: 3 g
Protein: 22.4 g
Cholesterol: 174.3 mg
Sodium: 583.3 mg
Easy Taco Dip


Ingredients:
light sour cream, light cream cheese, tomatoes, black olives, lettuce, cheddar cheese, green onions

Directions:
Mix softened cream cheese, taco seasoning and sour cream in bowl. (Can use mixer to blend].
Spread onto large platter.
Top with cheese, lettuce, black olives, tomatoes and green onions. Cover and refrigerate until ready to serve. Serve with chips.
Southwestern Pan Seared Corn


Ingredients:
corn, red bell pepper, red onion, ground cumin, black olives, cilantro, fresh lime juice, salt

Directions:
Heat oil in a large skillet over medium high heat.  Add corn before oil smokes and saute 2-3 minutes until lightly browned.  Place corn in a mixing bowl and set aside.
Add peppers and onions to skillet and cook 5 minutes, stirring occasionally.  Add cumin and cook another 1-2 minutes.
Turn heat to low, stir in remaining ingredients.  Toss with corn and serve.
Easy Banana Cream Pie


Ingredients:
flour, sugar, half-and-half, butter, vanilla, bananas, sugar

Directions:
In med heavy saucepan, combine flour, sugar, yolks and half and half., Cook and stir until mixture comes to a boil., Boil for 1 minute., Add butter and vanilla., Place half the bananas in bottom of baked pie crust., Pour half the filling over bananas., Repeat layers., Cover with wax paper and chill., Whip the cream on high until stiff., Beat in the sugar., Pile on top of pie.
Some Awesome Scotcheroos!


Ingredients:
peanut butter, granulated sugar, Karo light corn syrup

Directions:
Combine peanut butter, corn syrup, and sugar.
Place in a large saucepan on medium-low heat until melted.
Remove from heat place in a large bowl, then mix in rice cereal. Press the mixture in a 9 x 13 inch pan, and set aside.
Microwave the butterscotch and chocolate together. Take out every 15 seconds and stir.    (Will take around 1 1/2 minutes].
Let cool.(Around 1 minute] Pour on top of peanut butter mixture.
Refrigerate for 15 to 20 minutes. Finally! Serve and enjoy .
Simple Greek Salad


Ingredients:
tomatoes, celery ribs, cucumber, capsicum, feta, red onion

Directions:
Chop tomatoes into bite sized chunks, remove seeds.
Cut celery into bite sized pieces.
Slice cucumbers into chunky quarters, leave skin on.
Dice red/green or yellow capsicum.
Slice onion into thin wedges.
Crumble feta over salad in bite sized pieces.
Toss together in a glass bowl, sprinkle with garlic salt and pour over dressing, coating everything well (I use Kraft Greek dressing].
Blue Plate Special Halibut or Salmon


Ingredients:
salmon fillets, mayonnaise, red onions, dried dill weed

Directions:
Lightly oil or spray a baking dish before placing fish in a single layer.
Mix remaining ingredients; spread over fish.
Bake at 400 degrees F for 15-20 minutes or until done.
Coconut Marinated Chicken


Ingredients:
turmeric, ground coriander, chili powder, garlic, ginger, green onions, lemon juice, coconut milk, chicken pieces

Directions:
Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
Pour in coconut milk& mix well to combine.
Score chicken skin& flesh at regular intervals.
Place chicken in the bowl with the marinade& toss to coat.
Refrigerate overnight.
Preheat oven to 180 degrees c.
Place chicken pieces on a rack in baking dish, reserving marinade.
Cook for 35-40 minutess or until golden& cooked through.
While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
Serve chicken with rice& sauce.
BLT Muffins


Ingredients:
all-purpose flour, baking powder, sugar, milk, mayonnaise, bacon, plum tomato, fresh parsley

Directions:
In a large bowl, combine flour, baking powder, and sugar., In another bowl, beat milk and mayonnaise until smooth., Stir into the dry ingredients just until moistened., Fold in the bacon, tomatoes, and parsley., Fill greased or paper-lined muffin or mini muffin cups 2/3 full., Bake at 400° for 20 to 25 minutes or until a toothpick inserted comes out clean., Cool for 5 minutes before removing from pan to a wire rack., Serve warm.
Spinach Tart With Garlic Sesame Crust


Ingredients:
frozen spinach, yellow onion, garlic cloves, milk, flour, salt, parmesan cheese, flour, peas, butter

Directions:
Preheat oven to 350.
Saute garlic and onion in a hot skillet until translucent.
Add flour and mix until a paste begins to form, then slowly add the milk.
Add spinach, red pepper and salt.
Cook a few minutes more, until thickened.
Allow to cool a moment while making the crust.
For the Crust- Combine crackers, peas and butter in a food processor until a rough crust appears.
Press crust into tart from and fill with spinach mixture.
Bake at 350 for about 15 minutes.
Remove from oven and top with parmesan cheese.
Return to oven and allow the cheese to melt and bubble.
Remove after abour 5 minutes.
Serve immediately.
Keto Spinach-Artichoke Chicken
Category: meat-and-poultry
By France C

Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.

Ingredients:
½ (10 ounce) package frozen spinach
1 (4 ounce) package cream cheese, softened
½ (14 ounce) can quartered artichoke hearts, drained and chopped
¼ cup shredded Parmesan cheese
¼ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon olive oil
½ cup shredded mozzarella cheese

Directions:
Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture. Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside. Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides. Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 553.6
Fat: 33.3 g
Saturated fat: 12.1 g
Carbohydrates: 5.4 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 56 g
Cholesterol: 178.9 mg
Sodium: 952.4 mg