Mozzarella-Stuffed Chicken Parm
This stuffed
mozzarella chicken parmesan is crispy on the outside and so juicy on the
inside. It's a 30-minute parmesan chicken dinner easy to prepare again and
again!
Ingredients
- 1 tsp. dried oregano
- 8 oz. fresh mozzarella
- 1 c. panko bread crumbs
- 1 lb. boneless skinless chicken breasts
- ½ tsp. garlic powder
- 2 c. marinara
- ½ c. freshly grated Parmesan, divided
- ¼ c. Thinly sliced basil
- 2 tbsp. chopped parsley
- kosher salt
- Freshly ground black pepper
- Olive oil, for frying
Instructions
First, Preheat
the oven to 425 °. Using a sharp-edged paring knife, cut a deep slit in each
chicken breast. Stuff the mozzarella pockets, then squeeze the edges of the
chicken to seal it. Season the chicken with salt and pepper.
Then, Put
the flour, eggs and panko breadcrumbs in three shallow and separate bowls. In
the panko bread crumbs, stir in the garlic powder, dried oregano, ¼ cup
parmesan and ½ teaspoon salt.
Dip the
stuffed chicken in the flour, removing the excess, then immerse in the egg and
mix well. Spread chicken in bread crumbs, making sure it is well coated.
In a large
skillet over medium heat, heat a thin layer of olive oil. Add the chicken to
the pan and cook until both sides are golden, about 4 minutes per side. Pour
the marinara around the chicken and sprinkle marinara with basil. Turn off the
heat, then sprinkle the remaining parmesan on the chicken.
Transfer the
pan to the oven and cook until chicken is cooked through, about 20 minutes longer.
Garnish with parsley and serve hot. Happy Cooking Time.
