Make mozzarella chicken by pounding 4 skinless, boneless chicken breasts to 1/4-inch thicknesses and rubbing them with butter, salt and pepper. Place 1 slice of mozzarella cheese in each one, and roll them closed. Dredge the chicken breasts in flour, beaten egg and breadcrumbs. Simmer 2 teaspoons of minced garlic in 1/4 cup of butter and 1 cup of dry white wine, and pour the mixture over the chicken. Bake it at 350 degrees Fahrenheit for 30 to 45 minutes.
Make another recipe, Mozzarella Chicken and Rice Skillet, by browning 4 boneless, skinless chicken breasts in 1 tablespoon of oil over medium-high heat for six or seven minutes on each side. Remove the chicken, and stir in 1 can of condensed cream of chicken soup and 1 soup can of milk. After bringing the mixture to a boil, add 2 cups of fresh or frozen broccoli florets, 1 1/2 cups of uncooked instant white rice and the chicken.
Reduce the heat to low, and cover the skillet. Cook the mixture for five more minutes before topping it with 3/4 cup of shredded mozzarella cheese. After removing the skillet from the heat, allow it to sit until the cheese melts before serving.