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Sun-Dried Tomato Stuffed Mozzarella Nuggets

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“Nice variation to 'cheese sticks'. Found in Family Circle.”
36 nuggets

Ingredients Nutrition


  1. Remove cheese from wrappers. Cut each cheese stick crosswise into thirds. With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.
  2. If tomatoes are not pliable, soak in boiling water for 5 minutes. Place them in a stack and slice stack crosswise into 6 thin slices for a total of 36 each, about same length as your cheese pieces.
  3. Gently tuck one tomato slice into a piece of cheese. Repeat, using all tomato and cheese pieces.
  4. Beat 2 of the eggs lightly. Place 1 cup of the bread crumbs in shallow dish.
  5. In medium saucepan, heat oil to 350°F.
  6. Meanwhile, coat 18 of the nuggets; dip all 18 in egg, then coat with breadcrumbs. Return nuggets to egg for a second round of coating and then to bread crumbs, tossing to cover completely with crumbs.
  7. Repeat for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs.
  8. Beginning with the nuggets coated first, fry 5 or 6 in a batch for 1 minute, until golden brown. Remove from oil with a slotted spoon. Place on a paper towel lined baking sheet. Keep warm in 200F oven while frying remaining nuggets.
  9. Heat marinara sauce in microwave for 1 minute. Serve nuggets with sauce for dipping.

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