Mozzarella-Stuffed Chicken Parm

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Recipe of Mozzarella-Stuffed Chicken Parm


How can you top the traditional chicken parmesan in *perfection*? Add even MORE cheese to it! Although it may seem excessively indulgent, we assure you that it is absolutely appropriate. Adding a little more cheese is never a bad thing.

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INGREDIENTS
  • 1 pound of skinless, boneless chicken breasts
  • Fresh mozzarella, 8 ounces
  • Halal salt
  • Black pepper freshly ground
  • All-purpose flour, 1 cup
  • 3 beaten eggs
  • Panko breadcrumbs, 1 cup
  • One teaspoon of dried oregano
  • 1/8 teaspoon of garlic powder
  • Freshly grated Parmesan, divided into half a cup
  • Use olive oil while cooking
  • 2.2 cups marinara
  • 1/4 cup of basil, finely sliced
  • Parsley, chopped, 2 tablespoons
DIRECTIONS

The oven to 425 degrees. Each chicken breast should have a deep incision made into it using a sharp paring knife. Fill pockets with mozzarella, then seal the chicken by pressing the edges together. Salt and pepper the chicken's outside.

You should divide the flour, eggs, and panko bread crumbs into three shallow dishes. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, dried oregano, garlic powder, and panko bread crumbs.

Shaking off excess flour, the filled chicken is next dipped into the beaten egg and coated. Make sure the chicken is well covered in bread crumbs as you dredge it.

A thin coating of olive oil should be heated in a big pan over medium heat. Add the chicken to the skillet and cook for 4 minutes on each side or until browned on both sides. Spread basil on top of the marinara and pour it all over the chicken. After turning off the heat, top the chicken with the remaining Parmesan.

Cook the chicken in the pan for a further 20 minutes in the oven, or until it is well done. Serve warm with a parsley garnish.

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