Mozzarella-Stuffed Chicken Parmesan
This Stuffed Chicken Parmesan is one in a million. It is crispy on the outside and so juicy inside.
This could be your favorite meal for dinner and Thanksgiving. This is an easy, one-pan, 30 min parmesan chicken you will love all day.
TRY OTHER CHICKEN RECIPES
RECIPE INGREDIENTS
1 lb. boneless skinless chicken breasts
8 oz. fresh mozzarella
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1 cup panko bread crumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan, divided
Olive oil, for frying
2 cup marinara
1/4 cup thinly sliced basil
2 tablespoons chopped parsley
DIRECTIONS ON MOZZARELLA-STUFFED CHICKEN PARMESAN
Preheat oven to 425°.
Cut a deep slit into each chicken breast using a sharp paring knife.
Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season chicken with salt and pepper.
Place the flour, eggs and panko bread crumbs into three separate small bowls. Add in garlic powder into the panko bread crumbs then add dried oregano, ¼ cup Parmesan and ½ teaspoon salt in addition.
Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Coat chicken in bread crumbs, making sure the chicken is evenly coated.
In a large skillet over medium heat, heat olive oil.
Add chicken to skillet and cook until golden on both sides for about 5 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.
RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
- 1 lb. boneless skinless chicken breasts
- 8 oz. fresh mozzarella
- Kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1 cup panko bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan, divided
- Olive oil, for frying
- 2 cup marinara
- 1/4 cup thinly sliced basil
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 425°.
- Cut a deep slit into each chicken breast using a sharp paring knife.
- Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season chicken with salt and pepper.
- Place the flour, eggs and panko bread crumbs into three separate small bowls. Add in garlic powder into the panko bread crumbs then add dried oregano, ¼ cup Parmesan and ½ teaspoon salt in addition.
- Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Coat chicken in bread crumbs, making sure the chicken is evenly coated.
- In a large skillet over medium heat, heat olive oil.
- Add chicken to skillet and cook until golden on both sides for about 5 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.