Cheese-Stuffed Chicken Parmesan

1. Note: I recommend a 12 or 13 inch oven-safe pan for this recipe. A large dutch oven will also work. Otherwise, transfer the chicken to a lightly greased casserole dish after browning. Add the sauce/cheese, and bake as directed.

Stuff the Chicken

1. Pat the chicken breasts completely dry.
2. Cut a slice in middle of each chicken breast to create a pocket, don’t cut all the way through to the other side. PRO TIP: Flash freeze the chicken for 10-15 minutes to firm it up for easier cutting.
3. Stuff each one with 2-3 Tablespoons of mozzarella cheese, close to seal.

Bread the Chicken

1. Create an assembly line for breading the chicken:
2. Plate #1: ½ cup flour + 1 ¼ tsp seasoned salt + 1/4 tsp pepper.
3. Bowl #2: 2 whisked eggs + ½ teaspoon garlic powder
4. Plate #3: 1 cups breadcrumbs + ¼ cup shredded Parmesan
5. Coat the chicken in the flour mixture and tap to rid any excess.
6. Dip into the whisked eggs just long enough to lightly coat the chicken, let the excess drip off the edge of the bowl
7. Generously coat in the breadcrumb mixture.

Brown the Outside

1. Heat the oil and butter to a pan over medium heat.
2. Brown the chicken in batches of 2, leave room around the outside to allow the edges to crisp.
3. Cook for about 4 minutes per side, until light golden brown. Add more oil if needed. (I use 2 spatulas to carefully flip the chicken.)
4. Remove from heat and place the chicken on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken. Note: The inside is still very raw.

Bake

1. Preheat oven to 400 degrees.
2. Return the chicken to the pan or transfer to a casserole dish. Spoon marinara sauce around the sides and on the top.
3. Sprinkle generously with remaining mozzarella and Parmesan cheese.
4. Bake uncovered for 20 minutes.
5. If desired, increase heat to 450 degrees and cook just until it browns more on top, watch closely the whole time.
6. Remove from the oven, garnish with parsley, and serve!