PREP TIME: 20 MINS | TOTAL TIME: 50 MINS | YIELDS: 4
This Mozzarella-Stuffed Chicken Parm is perfection! Juicy chicken breasts coated in a well-seasoned breading stuffed with more cheese and smothered in marinara sauce with basil and extra Parmesan. A truly indulging dish that is incredibly easy to whip up!
INGREDIENTS
1 pound boneless skinless chicken breasts
8 ounces fresh mozzarella
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
3 eggs, beaten
1 c. panko bread crumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan, divided
Olive oil, for frying
2 cups marinara
1/4 cup thinly sliced basil
2 tablespoons chopped parsley
How to make Mozzarella-Stuffed Chicken Parm
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Into each chicken breast, cut a deep slit using a sharp paring knife. With mozzarella, stuff each pocket, pressing the edges of the chicken together to seal. Season the chicken with salt and pepper.
Step 3: Into three different shallow bowls, place the flour, eggs, and bread crumbs. Add the garlic powder, dried oregano, ¼ cup Parmesan, and half a tsp salt to the panko bread crumbs and whisk to combine.
Step 4: In the flour, dip the stuffed chicken. Shake the excess off, then dip next to the egg. Make sure to toss the chicken so the pieces will be completely coated. Then, dredge the chicken in bread crumbs, coating evenly.
Step 5: Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for approximately 4 minutes on each side until both sides are golden. Around the chicken, pour the marinara, then sprinkle the basil on top. Turn the heat off and sprinkle on top of the chicken the rest of the Parmesan.
Step 6: Into the preheated oven, transfer the skillet and bake the chicken for approximately 20 minutes or so until the chicken is thoroughly cooked. Before serving, garnish with parsley. Enjoy the Mozzarella-Stuffed Chicken Parm warm.
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 ounces fresh mozzarella
- Kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 c. panko bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan, divided
- Olive oil, for frying
- 2 cups marinara
- 1/4 cup thinly sliced basil
- 2 tablespoons chopped parsley
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Into each chicken breast, cut a deep slit using a sharp paring knife. With mozzarella, stuff each pocket, pressing the edges of the chicken together to seal. Season the chicken with salt and pepper.
Step 3: Into three different shallow bowls, place the flour, eggs, and bread crumbs. Add the garlic powder, dried oregano, ¼ cup Parmesan, and half a tsp salt to the panko bread crumbs and whisk to combine.
Step 4: In the flour, dip the stuffed chicken. Shake the excess off, then dip next to the egg. Make sure to toss the chicken so the pieces will be completely coated. Then, dredge the chicken in bread crumbs, coating evenly.
Step 5: Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for approximately 4 minutes on each side until both sides are golden. Around the chicken, pour the marinara, then sprinkle the basil on top. Turn the heat off and sprinkle on top of the chicken the rest of the Parmesan.
Step 6: Into the preheated oven, transfer the skillet and bake the chicken for approximately 20 minutes or so until the chicken is thoroughly cooked. Before serving, garnish with parsley. Enjoy the Mozzarella-Stuffed Chicken Parm warm.
