Stuffed Chicken Parmesan

Stuffed Chicken Parmesan
Servings: 3

3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil

Cut a pocket into each chicken breast.
Stuff the pockets evenly with the mozzarella cheese.
Press the edges of the chicken together to seal the pocket.
Separate the flour, eggs, and bread crumbs into 3 separate bowls.
Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
Fry the chicken until golden brown on both sides.
Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
Bake for 20 minutes.


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  1. This is a great recipe but personally I think u should fry it less and turn up the oven temp a lot more and have most of its cooking be done in the oven, it gives a more thorough cook rather than almost burning the outside while the inside is rather rare

  2. First off…I’m not a cook but I do know how to cook! I’d slice those in half, pound them with a mallet, roll them in seasoned flower, dip them in egg, then roll them in planco bread crumbs, “makes it crisper” then let them sit in the fridge for 20min, get the oil to temp, place them in oil. Prior to that I’d make my sauce, 1 can of sauce, sugar, tabl spoon of paste, add sauteed garlic sliced thin, green onion sliced thin, Italian seasonings, place chicken on pan cover with mozzarella cheese and parmesan cheese, cover the cheese with the sauce add fresh oregano and bake. 💥enjoy

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