Friday, June 22, 2018
Stuffed Chicken Parmesan
This Stuffed Chicken Parmesan is crisp on the outside and so juicy inside. This
is an easy, one-pan, 30-45 min parmesan chicken dinner you'll make over and over!
The taste is superb, and you will make this one of your favorite recipes.
Calories: 535 kcal
What you need:
1 1/2 lbs chicken breasts (4 medium)
1/2 cup all-purpose flour
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 large eggs well beaten with a fork
1/2 cup plain bread crumbs (I like Italian seasoned)
1/3 cup parmesan cheese finely grated
3 Tbsp extra light olive oil plus more as needed
2 cups marinara sauce
6 oz mozzarella cheese, divided (1 1/2 cups shredded)
6 fresh basil leaves, finely chopped to garnish
How to make this:
Season chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper or to taste.
Cut a deep slit into each breast without cutting all the way through and stuff
each with 2-3 Tbsp of mozzarella, closing the edges to seal.
Set up 3 large bowls. In the first, pour 1/2 cup flour. In the second, beat 2
large eggs thoroughly with a fork. In the third, stir together 1/2 cup bread
crumbs and 1/3 cup parmesan cheese.
Working with 1 stuffed chicken breast at a time, carefully dredge in flour,
tapping off any excess. Then dip into the beaten eggs, letting any excess egg
drip back into the bowl. Finally dip in bread crumbs, turning a couple times to
get a good coating.
Place a large, deep pan or dutch oven over medium heat and add 3 Tbsp olive oil
to lightly coat the pan. Once oil is hot, add the breaded chicken in a single
layer and sauté 4 min per side or until golden brown on each side.
Pour 2 cups of marinara sauce around the chicken and spoon some of the marinara
onto the center of each chicken breast. Sprinkle remaining mozzarella over the
stuffed chicken then bake uncovered at 400˚F for 20-30 min, or until an instant
read thermometer reads 165˚F when inserted into the chicken. The thicker your chicken
the longer you will need to bake it.
Garnish with freshly chopped basil.