Cheese-Stuffed Chicken Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
567 kcal
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Course
Main Course
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Cuisine
Italian
Cheese-Stuffed Chicken Parmesan
Description
Cheese-Stuffed Chicken Parmesan is prepared by first cutting pockets in the chicken breasts and stuffing them with mozzarella cheese. The chicken is then breaded through a three-step process involving seasoned flour, egg wash with garlic powder, and a mixture of Italian-style breadcrumbs and Parmesan cheese. The breaded chicken is browned in butter and olive oil to develop a golden crust. After searing, the chicken is transferred to an oven-safe dish or pan and baked with marinara sauce and more cheese until fully cooked.
The result is a crispy, flavorful exterior with a melted, gooey cheese interior. The seasonings in the breading and the Parmesan cheese add a savory note that complements the fresh marinara sauce. This preparation requires some attention to detail to keep the cheese contained during cooking, using techniques such as flash freezing the chicken and possibly securing with toothpicks.
This dish pairs well with pasta or garlic bread and makes a filling meal. It is important to ensure the chicken reaches an internal temperature of 165°F. Romano cheese can be added to the breadcrumb mixture for variation. The recipe recommends serving with complementary sides like creamy tomato pasta and cheesy garlic bread for a complete meal.
Flash freeze chicken for 10-15 minutes before cutting pockets to ease slicing.Use toothpicks to secure the cheese inside the chicken pockets if needed to prevent leakage.Ensure chicken is cooked to an internal temperature of 165°F for safety.Romano cheese can be added to the breadcrumb mixture to vary flavor.Serve with creamy tomato pasta or garlic bread for a full meal experience.
Ingredients
- 4 chicken breast boneless skinless
- 2 ½ cups mozzarella cheese separated, shredded
- 1/2 cup Parmesan Cheese separated, shredded
- ½ cup flour
- 1 ¼ teaspoons seasoned salt
- ¼ teaspoon black pepper
- 2 egg
- ½ teaspoon garlic powder
- 1 cup breadcrumbs Italian style
- 2 Tablespoons butter
- 3 Tablespoons olive oil
- parsley to garnish, fresh
- 2 cups marinara sauce
- parsley to garnish, fresh
Instructions
- 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
- Pat the chicken breasts completely dry.
- 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.
- Stuff each one with 2-3 Tablespoons of mozzarella cheese, close to seal.
Bread the Chicken
- Create an assembly line for breading the chicken:
- Plate #1: ½ cup flour + 1 ¼ tsp seasoned salt + 1/4 tsp pepper.
- Bowl #2: 2 whisked eggs + ½ teaspoon garlic powder
- Plate #3: 1 cups breadcrumbs + ¼ cup shredded Parmesan
- Coat the chicken in the flour mixture and tap to rid any excess.
- Dip into the whisked eggs just long enough to lightly coat the chicken, let the excess drip off the edge of the bowl
- Generously coat in the breadcrumb mixture.
Brown the Outside
- Heat the oil and butter to a pan over medium heat.
- Brown the chicken in batches of 2, leave room around the outside to allow the edges to crisp.
- 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.)
- 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
- Preheat oven to 400 degrees.
- Return the chicken to the pan or transfer to a casserole dish. Spoon marinara sauce around the sides and on the top.
- Sprinkle generously with remaining mozzarella and Parmesan cheese.
- Bake uncovered for 20 minutes.
- If desired, increase heat to 450 degrees and cook just until it browns more on top, watch closely the whole time.
- Remove from the oven, garnish with parsley, and serve!
Notes
- Flash freeze chicken for 10-15 minutes before slicing pockets to make cutting easier.
- If mozzarella cheese slips out, use toothpicks to keep the filling secure during cooking.
- Cook chicken until internal temperature reaches 165°F to ensure it is safe to eat.
- Romano cheese can be mixed with breadcrumbs for additional flavor variation.
- Serve alongside creamy tomato pasta or garlic bread to complement the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 187mg | 62% |
| Sodium | 1975mg | 82% |
| Potassium | 949mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1327IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 553mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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