Stuffed Chicken Parmesan Recipe
A cheesy, one-pan stuffed chicken cutlet dish is ideal for serving with pasta or garlic bread.
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Instructions
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Preheat the oven to 400 F.
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Partially split each chicken breast lengthwise, being careful not to cut all the way through.
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Stuff each breast with 1/4 cup shredded mozzarella; fold the chicken over, adjusting cheese as needed to seal the edges.
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Prepare three shallow bowls: one with flour, salt, and pepper; one with beaten eggs, salt, and pepper; and one with breadcrumbs, salt, pepper, and Parmesan cheese.
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Dredge each stuffed chicken breast in the seasoned flour, then dip in the seasoned egg, and finally coat thickly with the breadcrumbs.
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Heat olive oil in a large skillet; pan-fry chicken cutlets in batches until golden brown on both sides, without cooking them through.
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Pour marinara sauce around and slightly over the cutlets in the skillet.
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Place fresh mozzarella slices on top of each cutlet.
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Bake in the preheated oven for 20 minutes or until the chicken's internal temperature reaches 165 F.
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Serve hot, garnished with chopped parsley and Parmesan, optionally over pasta with extra marinara.