Stuffed Chicken Parmesan Dish (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless skinless chicken breasts (1.4 kg, 2 ½ to 3 pounds total)
02 -
1 teaspoon (6 g) kosher salt
03 -
½ teaspoon (2 g) garlic powder
04 -
½ teaspoon (1 g) black pepper
→ Cheese and Seasoning
05 -
2 cups (227 g) shredded mozzarella, divided
06 -
½ cup (73 g) grated parmesan cheese, divided
07 -
½ teaspoon dried Italian seasoning, divided
→ Breading and Coating
08 -
¾ cup (107 g) all-purpose flour
09 -
2 large eggs
10 -
¼ cup (75 ml) olive oil, plus 1 tablespoon, divided
11 -
1 ¼ cup (95 g) panko bread crumbs, or regular
→ Sauce and Garnish
12 -
2 cups (480 ml) marinara sauce
13 -
¼ cup (5 g) basil leaves, thinly sliced
14 -
1 teaspoon (1 g) chopped parsley
# Instructions:
01 -
Set the oven rack to the lower-middle position. Preheat to 425ºF (191ºC).
02 -
Thoroughly dry the chicken breasts with a paper towel. On the thickest side of the breast, cut a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving a ½-inch uncut area to keep the other side connected. Repeat with the remaining pieces. In a small bowl, combine salt, garlic powder, and black pepper. Evenly season each side of the chicken with the mixture.
03 -
Add 3 tablespoons mozzarella, 1 tablespoon parmesan cheese, and ⅛ teaspoon Italian seasoning into each pocket. Close the opening with toothpicks to secure the filling inside.
04 -
In one shallow bowl, add the flour. In a second shallow bowl, whisk together eggs and olive oil. In a third shallow bowl, combine panko breadcrumbs and ¼ cup parmesan cheese. Dip the chicken in flour, shaking off any excess coating. Next, dip in egg wash, coat completely, and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly. Repeat the process with the remaining pieces.
05 -
Heat a 12-inch oven-proof cast iron skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the chicken pieces, presentation-side down, to the pan. Fry until golden brown and crispy, 4 to 5 minutes. Flip and cook until golden brown, 4 to 5 minutes. Turn off the heat.
06 -
Add 2 tablespoons of marinara sauce to the top of each chicken breast. Spoon the rest of the sauce into the empty spaces of the pan. Add the remaining mozzarella on top of each chicken.
07 -
Bake until the cheese is melted, lightly browned, and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
08 -
If the marinara sauce is too thick, stir in some water until the desired consistency is reached. Right before serving, garnish with sliced basil and chopped parsley.