Name: Cheese-Stuffed Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts; 2 ½ cups shredded mozzarella cheese (divided); ½ cup shredded Parmesan cheese (divided); ½ cup flour; 1 ¼ teaspoons seasoned salt; ¼ teaspoon pepper; 2 eggs, whisked; ½ teaspoon garlic powder; 1 cup Italian breadcrumbs; 2 Tablespoons butter; 3 Tablespoons olive oil; 2 cups marinara sauce; Fresh parsley

Ingredients

4 boneless skinless chicken breasts

2 ½ cups shredded mozzarella cheese (separated)

½ cup shredded Parmesan cheese (separated)

½ cup flour

1 ¼ teaspoons seasoned salt

¼ teaspoon pepper

2 eggs

½ teaspoon garlic powder

1 cup Italian breadcrumbs

2 tablespoons butter

3 tablespoons olive oil

2 cups marinara sauce

Fresh parsley (to garnish)

Instructions

Step 1: Pat the chicken breasts completely dry. Using a sharp knife, cut a slice into the middle of each breast to create a pocket without cutting all the way through. For easier cutting, you can flash freeze the chicken for 10-15 minutes beforehand.

Step 2: Stuff each chicken breast with 2-3 tablespoons of mozzarella cheese, then gently press to seal the pocket.

Step 3: Prepare three plating areas for breading: Plate 1 with flour, seasoned salt, and pepper; Bowl 2 with whisked eggs and garlic powder; Plate 3 with Italian breadcrumbs and ¼ cup Parmesan cheese.

Step 4: Coat each stuffed chicken breast in the flour mixture, tapping off any excess, then dip into the egg mixture, allowing excess to drip off, and finally coat generously with the breadcrumb mixture.

Step 5: Heat olive oil and butter in a large pan over medium heat. Brown the chicken breasts in batches, cooking about 4 minutes per side until light golden brown. Use two spatulas to carefully flip. Remove and place on paper towels to drain excess oil. Note that the chicken will still be raw inside.

Step 6: Preheat the oven to 400°F (200°C). Return the chicken to the pan or transfer to a lightly greased casserole dish. Spoon marinara sauce around and on top of the chicken.

Step 7: Sprinkle the remaining mozzarella and Parmesan cheese generously over the chicken. Bake uncovered for 20 minutes.

Step 8: For a browner top, increase the oven temperature to 450°F (230°C) and cook for a few extra minutes, watching carefully to prevent burning.

Step 9: Remove from the oven, garnish with fresh parsley, and serve hot.

Tips & Variations

Flash freezing the chicken before stuffing makes creating the pockets easier and cleaner.

Use a mixture of Parmesan and Pecorino Romano for a sharper cheese flavor.

Try adding fresh basil or oregano to the breadcrumb coating for added herbiness.

Serve with spaghetti or a simple salad for a complete meal.

Storage

Store any leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the oven at 350°F until warmed through to maintain crispiness, or microwave on medium power, covering loosely. For longer storage, freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier, though the cooking time may vary slightly. Be sure to adjust accordingly to avoid overcooking.

What can I substitute if I don’t have Italian breadcrumbs?

You can use plain breadcrumbs mixed with Italian seasoning or crushed crackers as a substitute. Panko breadcrumbs also add extra crunch if you prefer a crispier coating.