How to Make Stuffed Chicken Parm

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How to Make Stuffed Chicken Parm Recipe
9 Steps
Ingredients
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1
Preheat oven to 400 degrees. Heat pan on medium heat with 1 tbsp of olive oil. Once oil is hot, add onions and garlic. Cook for 2-3 minutes, or until onion is translucent.

Preheat oven to 400 degrees. Heat pan on medium heat with 1 tbsp of olive oil. Once oil is hot, add onions and garlic. Cook for 2-3 minutes, or until onion is translucent.

2
Add tomatoes and cook for 5-10 more minutes. Set aside once done.

Add tomatoes and cook for 5-10 more minutes. Set aside once done.

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3
Combine Parmesan cheese and breadcrumbs in shallow plate. In another plate, combine beaten egg and water.

Combine Parmesan cheese and breadcrumbs in shallow plate. In another plate, combine beaten egg and water.

4
In a medium bowl, combine groud thyme, mozzarella cheese and chopped parsley.

In a medium bowl, combine groud thyme, mozzarella cheese and chopped parsley.

5
Cut horizontal slices into the center of the chicken cutlets, creating small pockets in each. Stuff the chicken with the mozzarella parsley mixture.

Cut horizontal slices into the center of the chicken cutlets, creating small pockets in each. Stuff the chicken with the mozzarella parsley mixture.

6
Dredge the stuffed chicken in the egg bath, then in the Parmesan breadcrumb mixture. Set aside.

Dredge the stuffed chicken in the egg bath, then in the Parmesan breadcrumb mixture. Set aside.

7
Heat a pan with remaining olive oil and butter on medium-high heat. Brown each side of chicken for 3 minutes.

Heat a pan with remaining olive oil and butter on medium-high heat. Brown each side of chicken for 3 minutes.

8
Once golden brown on each side, finish cooking off chicken in the oven for 10-15 minutes.

Once golden brown on each side, finish cooking off chicken in the oven for 10-15 minutes.

9
Serve with tomato sauce and orzo (optional). Great easy weeknight meal!

Serve with tomato sauce and orzo (optional). Great easy weeknight meal!

Ingredients

1 Pounds boneless skinless chicken breast 
14 Ounces Fire roasted tomatoes 
½ Cups Seasoned breadcrumbs 
½ Cups Grated Parmesan cheese 
1 Beaten egg 
1 Tablespoon Water 
1 Cup Shredded mozzarella cheese 
2 Tablespoons Chopped Italian parsley 
1 Teaspoon Ground thyme 
1 Pinch Salt 
1 Pinch Pepper 
2 Tablespoons Olive oil 
1 Tablespoon Butter 
1 Cup Chopped white onion 
3 Tablespoons Minced garlic 
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