Stuffed Chicken Parm

Prep: 20 minutes; Cook: 60 minutes; Serves: 4


4 boneless skinless chicken breasts, pounded to 1/4" thin

1/2 cup all-purpose flour

2 large eggs, beaten + 1 tablespoon water

1 cup Italian bread crumbs

2 mozzarella string cheese sticks, cut in half

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 cup marinara sauce


Preheat the oven to 400 degrees. Pour 1/2 cup marinara in the bottom of a 9x9" baking dish, and set it aside.

Sprinkle each chicken breast with, Parmesan cheese, salt, pepper, basil and parsley. Place one of the string cheese halves in the middle of each chicken breast, fold the short sides inward, and then roll each of the chicken breasts up to make a little bundle.

Add the flour, egg and water mixture, and Italian bread crumbs to three separate bowls. Coat each chicken breast bundle lightly in flour, followed by the egg and water mixture, then lastly in the bread crumbs.* Set aside while you warm a large skillet.

Place a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken bundles and sear each side (about 2 minutes per side). Remove the chicken and add them to the baking dish. Pour 1/2 cup marinara on top, followed by the remaining Parmesan cheese.

Bake for 50 minutes, until the cheese starts to ooze and the sauce is bubbly. Serve with hot spaghetti and marinara.

*At this point you can place the chicken bundles in an airtight container and refrigerate up to 24-hours, and then proceed with the remaining steps.


(a)Musing Foodie / January 2012