Yield: 4 servings
Mozzarella Stuffed Chicken Parmesan
This stuffed chicken parmesan with panko chicken, marinara sauce, and mozzarella is an oven-baked taste of Italy just waiting to happen!
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 ½ cups shredded mozzarella cheese
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs, beaten
- 1 ½ cup seasoned panko breadcrumbs
- ¼ cup grated parmesan cheese
- 3 cups marinara sauce
- 4 slices mozzarella cheese
- 2 tablespoons chopped parsley, for garnish
- Basil, for garnish
- Cooked pasta, optional, for serving
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Instructions
- Preheat the oven to 350°F and pour the olive oil around the pan, tipping the pan until coated.
- Cut the chicken breasts about ¾ of the way through, horizontally.
- Lay the chicken open and place a fourth of the cheese in the middle of each chicken breast. Use toothpicks to close the chicken pieces.
- Use 3 large shallow dishes for dredging the chicken. Add the flour, salt and pepper to one dish, beat the eggs in another, and combine the panko and parmesan cheese in the third.
- Dredge a chicken breast in the flour, making sure to coat well. Then dredge in the eggs, and finally in the panko, pressing down to coat all sides. Repeat with the remaining chicken.
- Arrange the chicken in the pan, then place the pan in the oven.
- Bake for 25 minutes. Remove the pan from the oven and spoon the marinara sauce around the chicken. Lay pieces of mozzarella on top of each chicken piece.
- Return the chicken to the oven and bake for an additional 10 to 15 minutes. Check the chicken with a meat thermometer for doneness. Meat thermometer should read 165°F when cooked through.
- Serve the hot chicken and sauce over cooked pas
Notes
Storage: Once fully cooled, refrigerate this chicken in an airtight container for up to 5 days. When reheated, it won’t be as crispy but you’ll still get the same flavor.
Reheat: To reheat it, pop it into the oven at 350°F for 12-16 minutes or until warm. You can also use the microwave and heat it for 1-2 minutes.
Freeze: Transfer the cooled chicken and sauce to separate freezer-friendly bags or containers. Freeze for up to 3 months. Move the chicken and sauce into the fridge overnight to thaw. Reheat it in the oven for best results.
Nutrition
Serving: 1, Calories: 944kcal, Carbohydrates: 82g, Protein: 71g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 18g, Cholesterol: 294mg, Sodium: 2081mg, Fiber: 7g, Sugar: 14g