One Pan Mozzarella Stuffed Chicken Parmesan

Name: One Pan Mozzarella Stuffed Chicken Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 pieces boneless skinless chicken thighs; 1 pinch salt; 4 tablespoons garlic and herb flavoured tomato paste; 2 teaspoons dried parsley; 2 teaspoons garlic powder; 1 teaspoon salt; 8 lices Mozzarella cheese, thin; 1 large egg; 1 teaspoon garlic powder; ¼ cup breadcrumbs; ¼ cup panko breadcrumbs; 1 teaspoon dried basil; 2 tablespoons grated Parmesan cheese; 2 teaspoons olive oil; 1 bottle Pasta/Marinara Sauce

User Reviews

4.3

18 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
241 kcal
Course
Main Course, Dinner
Cuisine
Italian

One Pan Mozzarella Stuffed Chicken Parmesan

Heidi Ellis

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Mozzarella Stuffed Chicken Parmesan with so much cheese. Just like a Chicken Parmigiana -- inside out! Easy to make chicken recipe!

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Ingredients

Servings

4 pieces boneless skinless chicken thighs, or 2 chicken breasts, halved to make 4 thinner fillets
1 pinch salt to taste
4 tablespoons garlic and herb flavoured tomato paste (or flavour of choice)
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt divided
8 lices Mozzarella cheese, thin divided
1 large egg
1 teaspoon garlic powder
¼ cup breadcrumbs
¼ cup panko breadcrumbs
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 bottle Pasta/Marinara Sauce

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Instructions

Preheat oven to 450°F (230°C). Lightly pound fillets between two pieces of plastic wrap to ¼-inch thickness using a mallet. Pat chicken dry; season with salt.
Spread 1 tablespoon tomato paste over one side of each fillet; sprinkle with parsley, garlic powder and ½ teaspoon of salt. Place one slice of mozzarella onto each half of a fillet and roll (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
In a shallow medium-sized bowl, whisk the the egg, garlic powder and remaining ½ teaspoon of salt together; set aside. In another shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.
Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.
Reduce heat to low and pour in the pasta sauce. Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.
Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes. Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top. Garnish with extra dried parsley and Italian herbs.
Serve warm over pasta; mashed potatoes or with a salad.

Nutrition Information

Show Details

Calories 241kcal (12%) Carbohydrates 12g (4%) Protein 29g (58%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 117mg (39%) Sodium 985mg (41%) Potassium 635mg (18%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 370IU (7%) Vitamin C 4.9mg (5%) Calcium 80mg (8%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 241 kcal

% Daily Value*

Calories	241kcal	12%
Carbohydrates	12g	4%
Protein	29g	58%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	117mg	39%
Sodium	985mg	41%
Potassium	635mg	14%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	370IU	7%
Vitamin C	4.9mg	5%
Calcium	80mg	8%
Iron	1.9mg	11%