Stuffed Chicken ParmesanTipHero

Easy Stuffed Chicken Parmesan

Take your go-to Chicken Parmesan recipe – you know, the one everybody in your family loves – to the next level of delicious flavor by stuffing it with a tasty surprise. That’s right— we’ve stuffed this Chicken Parm with mozzarella, fresh basil, and sun-dried tomatoes that make every bite burst with delight.

This recipe combines two of our favorite Italian and Italian-American dishes: chicken parmigiana, and caprese anything! The meeting of marinara and sun-dried tomatoes is the perfect blend of the full range of tomato flavor, and of course we can never resist adding extra cheese wherever we can. (It just works out that mozzarella and Parmesan are our faves!)

Stuffed Parmesan Chicken
Prep: 20 Mins | Total: 55 Mins
Serves: 4 servings
Difficulty: Easy
Ingredients
4 Boneless, skinless chicken breasts
8 Ounces Fresh Mozzarella Cheese, thinly sliced
1/2 Cup Sun-dried Tomatoes, cut into thin strips
1 Bunch Fresh Basil, chopped (Reserve some basil to use as garnish)
1 Cup All-purpose flour
4 Eggs, beaten
1 1/2 Cups Breadcrumbs (Plain or Italian flavored)
1/2 Cup Parmesan Cheese, grated
1 1/2 Cups Vegetable Oil
3 Cups Marinara Sauce
To taste Kosher Salt
To taste Ground Black Pepper
Directions
Preheat your oven to 350F/180C.
Cut a pocket into the side of each chicken breast. Stuff each pocket with 1/4 of the mozzarella cheese,1/4 of the sun-dried tomatoes, and some chopped basil. Press the edges of the chicken together or use a toothpick to seal the pocket. Season the chicken with salt and ground black pepper
Place the flour, eggs, and bread crumbs into 3 separate shallow bowls or dishes. Carefully coat the stuffed chicken in flour and shake off the excess. Dip the floured chicken into the beaten eggs, to coat, and then into the breadcrumbs. Make sure to evenly coat the chicken breasts with breadcrumbs.
Heat the vegetable oil in a large pan over medium heat until oil is 350F/180C. Fry the chicken until golden brown on both sides and drain on a paper towel lined plate. Place 2/3 of the marinara sauce evenly on the bottom of a baking dish or other oven safe pan. Place the chicken in the pan of marinara sauce and top with the remaining sauce and the Parmesan cheese.
Bake for 15-25 minutes or until chicken is cooked through and the cheese inside has melted. Allow to cool for a few minutes before garnishing with chopped basil and serving.
Chef Tips
You can use a toothpick to seal the chicken breast pocket after stuffing. Remember to remove the toothpick before serving.
Chicken Parmesan stuffed with mozzarella, sun-dried tomatoes and basilTipHero

Nervous about making that pocket in the chicken breast, or afraid that the whole thing will fall apart? Don’t be! Your butcher can cut those pouches for you— all you have to do is ask! Then use toothpicks to secure the breasts after you stuff them. (Just be sure to remove them after you fry and before you bake!)

Chicken Parmesan stuffed with mozzarella, sun-dried tomatoes and basilTipHero

This dish is a great way of sneaking more vegetables into your family’s diet. Try a stuffing of chopped spinach and mozzarella, or experiment with your favorite leafy greens and soft, melty cheeses.

Chicken Parmesan stuffed with mozzarella, sun-dried tomatoes and basilTipHero

When it comes to playing with Chicken Parmesan and Stuffed Chicken, we’ve got you covered.

Stuffed Chicken ParmesanTipHero

Stuffed Chicken ParmesanTipHero