Mozzarella Stuffed Chicken Parm – Delish (Video)

Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

Our family LOVED this stuffed chicken parm, and I loved that it was SO easy to put together! I made my own sauce, but you can easily use jarred sauce as well, to save time. Let’s jump right in!

Mozzarella Stuffed Chicken Parmesan

Ingredients

1 lb. boneless skinless chicken breasts

8 oz. fresh mozzarella, plus ¼ cup shredded fresh mozzarella

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour

3 eggs, beaten

1 cup panko bread crumbs

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 cup freshly grated Parmesan, divided

1 tbsp. Olive oil

2 cups marinara sauce

1/4 cup thinly sliced basil

Directions

Preheat oven to 425°.

Thinly cut fresh basil into strips.  I usually roll several basil leaves together, then use my kitchen shears to create strips. Cut 8 ounces of fresh mozzarella into thick slices, and then shred ¼ cup fresh mozzarella.  Set all aside.

Create a deep slit in each chicken breast. Place a thick slice of mozzarella in the chicken. Season with salt and pepper.

Put the flour, eggs and panko bread crumbs into three separate coating trays. Add garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt to the panko bread crumbs, whisk well. Dip the stuffed chicken first into the flour, then dip into the egg, turn to coat, then dredge in bread crumbs, making sure the chicken is evenly coated.

In a large skillet over medium heat, one tablespoon of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan and shredded mozzarella on top of chicken.

Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley if you like, and serve warm.

That’s it!  Please let me know if you give this a try, and what you think of this recipe. This one’s a keeper, I LOVED that you get the cheesy goodness stuffed into the middle of the chicken in every bite!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Mozzarella Stuffed Chicken Parm

Tender chicken stuffed with fresh mozzarella cheese gives you that delicious cheesy goodness in every bite!!
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 8 oz fresh mozzarella thickly sliced
  • ¼ cup shredded fresh mozzarella
  • kosher salt and pepper, to taste
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp freshly grated Parmesan cheese, divided
  • 1 tbsp olive oil
  • 2 cups marinara sauce
  • ¼ tsp fresh basil, thinly sliced

Instructions
 

  • Thinly cut fresh basil into strips.  Cut 8 ounces of fresh mozzarella into thick slices, and then shred ¼ cup fresh mozzarella.  Set all aside.
  • Create a deep slit in each chicken breast. Place a thick slice of mozzarella in the chicken. Season with salt and pepper.
  • Put the flour, eggs and panko breadcrumbs into three separate coating trays. Add garlic powder, dried oregano, ¼cup Parmesan and ½ teaspoon salt to the panko bread crumbs, whisk well.
  • Dip the stuffed chicken first into the flour, then dip into the egg, turn to coat, then dredge in bread crumbs, making sure the chicken is evenly coated.
  • In a large skillet over medium heat, one tablespoon of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan and shredded mozzarella on top of chicken.
  • Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley if you like, and serve warm.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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