Adapted from thecozycook.com
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups shredded, part-skim mozzarella cheese, divided
- 1/4 + 2 tablespoons shredded or grated parmesan cheese, divided
- 1/4 cup flour
- 1 teaspoon seasoned salt or kosher salt
- Freshly cracked pepper
- 1 egg
- 1/4 teaspoon garlic powder
- 1/2 cup Italian breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups marinara sauce
Instructions
- Pre-heat oven to 400-F.
- Stuff the Chicken (original recipe has demo photos)
- Pat the chicken dry.
- Cut a slice in middle of each chicken breast to create a pocket, don’t cut all the way through to the other side.
- Stuff each one with 2-3 tablespoons of mozzarella.
- Bread the chicken
- Create an assembly line for breading the chicken:
- Plate #1: 1/4 cup flour + 1 seasoned salt + pepper.
- Bowl #2: Whisked egg + 1/4 teaspoon garlic powder
- Plate #3: 1/2 cup breadcrumbs + 2 tablespoons parmesan
- Coat the chicken in the flour mixture and tap off excess.
- Dip into the egg; let the excess drip off.
- Press to coat both sides in the breadcrumb mixture.
- Create an assembly line for breading the chicken:
- Brown the chicken
- Heat the oil and butter in a 12-inch pan over medium heat. If you don’t have a large enough pan to fit all 4 breasts, cook them in batches.
- Cook until the chicken is golden brown, flip and repeat. Each side should take about 2 minutes (the chicken will still be raw in the middle).
- Remove from heat and place the chicken on a paper towel lined plate. Wipe out the pan before returning the chicken to transfer chicken to a casserole dish.
- Spoon marinara sauce around the sides and on the top.
- Sprinkle generously with remaining mozzarella and Parmesan cheese.
- Place the skillet in the pre-heated oven and bake for 20 minutes.