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Mozzarella-Stuffed Chicken Parm
Mozzarella-Stuffed Chicken Parm
Healthy recipes offer you Mozzarella-Stuffed Chicken Parm, we hope you like it
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Course: food
Cuisine: American
Keyword: Mozzarella-Stuffed Chicken Parm
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4
Ingredients
- 1 LB. BONELESS SKINLESS CHICKEN BREASTS
- 8 OZ. FRESH MOZZARELLA
- KOSHER SALT
- FRESHLY GROUND BLACK PEPPER
- 1 C. FLOUR
- 3 EGGS, BEATEN
- 1 C. PANKO BREAD CRUMBS
- 1 TSP. DRIED OREGANO
- 1/2 TSP. GARLIC POWDER
- 1/2 C. FRESHLY GRATED PARMESAN, DIVIDED
- OLIVE OIL, FOR FRYING
- 2 C. MARINARA
- 1/4 C. THINLY SLICED BASIL
- 2 TBSP. CHOPPED PARSLEY
Instructions
- PREHEAT OVEN TO 425°. USING A SHARP PARING KNIFE, CUT A DEEP SLIT INTO EACH CHICKEN BREAST. STUFF POCKETS WITH MOZZARELLA THEN PRESS EDGES OF THE CHICKEN TOGETHER TO SEAL THE CHICKEN. SEASON OUTSIDE OF CHICKEN WITH SALT AND PEPPER.
- PUT THE FLOUR, EGGS AND PANKO BREAD CRUMBS INTO THREE SEPARATE SHALLOW BOWLS. INTO THE PANKO BREAD CRUMBS, WHISK IN GARLIC POWDER, DRIED OREGANO, ¼ CUP PARMESAN AND ½ TEASPOON SALT.
- DIP THE STUFFED CHICKEN IN FLOUR, SHAKING OFF EXCESS, THEN DIP THE CHICKEN INTO EGG, TOSSING TO COAT. DREDGE CHICKEN IN BREAD CRUMBS, MAKING SURE THE CHICKEN IS EVENLY COATED.
- IN A LARGE SKILLET OVER MEDIUM HEAT, HEAT A THIN LAYER OF OLIVE OIL. ADD CHICKEN TO SKILLET AND COOK UNTIL GOLDEN ON BOTH SIDES, ABOUT 4 MINUTES PER SIDE. POUR MARINARA AROUND CHICKEN AND SCATTER BASIL ON TOP OF MARINARA. TURN OFF HEAT THEN SPRINKLE REMAINING PARMESAN ON TOP OF CHICKEN.
- TRANSFER SKILLET TO OVEN AND BAKE UNTIL THE CHICKEN IS COOKED THROUGH, ABOUT 20 MINUTES MORE. GARNISH WITH PARSLEY AND SERVE WARM.
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