How to Make Stuffed Chicken Parm

by Sienna Taylor

Supplies

  • 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
  • Instructions

    Step 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.

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

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

    Step 7

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

    Step 8

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

    Step 9

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