STUFFED CHICKEN PARMESAN RECIPE

1 1/2 pounds of chicken breasts (4 medium)

1/2 cup all-purpose flour * or gluten-free flour

3/4 tsp salt

1/2 tsp black pepper

2 large eggs beat well with a fork

1/2 cup breadcrumbs such as panko ** see Notes for option GF

1/3 cup finely grated Parmesan cheese

3 tablespoons of light olive oil plus more as needed

2 cups marinara sauce

6 oz mozzarella cheese, divided (1 1/2 cups chopped)

6 fresh basil leaves, finely chopped to decorate

Season chicken breasts with 3/4 teaspoon salt and 1/2 teaspoon black pepper or to taste. Cut a deep cut in each breast without cutting it completely, and fill each with 2-3 tablespoons of mozzarella, closing the edges to seal.
Set 3 large bowls. Pour 1/2 cup of flour first. In the second, carefully beat 2 large eggs with a fork. In the third, mix 1/2 cup of breadcrumbs and 1/3 cup of Parmesan cheese.
When working with 1 stuffed chicken breast at a time, carefully dig out the flour, cutting off excess. Then dip in beaten eggs, letting the excess egg drip back into the bowl. Finally, dip in breadcrumbs by turning a couple of times to get a good finish.
Place a large deep frying pan or roasting pan over medium heat and add 3 tbsp. Spoons olive oil to lightly cover the pan. Once the butter is hot, add the breaded chicken in one layer and fry 4 minutes on each side or until golden brown on each side.
Pour 2 cups of marinara sauce around the chicken and lay a little marinara in the center of each chicken breast. Sprinkle the remaining mozzarella on the stuffed chicken, then bake it open at 400 ° F for 15-20 minutes or until the instant reading thermometer shows 165 ° F when introduced into the chicken (mine was ready in 15 minutes). Garnish with fresh chopped basil.

This article is adapted form this site.

DAILY BEST RECIPES 07