Stuffed Chicken Parmesan

Prep time: 7 minutes | Cook time: 23 minutes | Total time: 30 minutes | Serves: 4

Making stuffed Parmesan can seem daunting and looks fancy, but it’s quite fun and easy to do.

Best of all, the kids love it, and it’s a real family favourite.

This 3 step recipe is good for weeknights or for weekends at home. 

If you’re looking for a practical and profitable fundraiser, try online food fundraising with TeamFund!

Ingredients

• 1 1/2lbs chicken breast (approximately 4 medium) We used Bow River Meats All Natural Chicken
• ½ cup all-purpose flour
• ¾ tsp salt
• ½ tsp fresh ground black pepper
• 2 large eggs, beaten well with a fork
• ½ cup plain panko or bread crumbs
• ⅓ cup finely grated parmesan (you want the real stuff, not out of a shaker)
• 3 Tbsp olive oil, plus more as needed
• 2 cups marinara sauce (your own or your favorite from a jar)
• 1 ½ cups shredded mozzarella cheese, divided

Instructions

Have your chicken breasts defrosted (or mostly defrosted) in your kitchen.

1. Season your chicken breast with salt and pepper. Cut a deep slit into each breast, without cutting all the way through (butterfly it). Stuff each breast with 2-3 Tbsp of mozzarella, closing the edges to seal.
2. Set up 3 pie plates. On the first pie plate, place the flour. In the second beat the eggs with a fork with a small splash of milk (milk is optional). In the third, combine the panko and the grated parmesan.
3. Working with 1 stuffed breast at a time, carefully dredge in flour, tapping off any excess. Next dip into the beaten eggs, letting excess egg drip back into the pie plate. Finally dip in the panko mixture, turning a couple of times to ensure a good coating.
4. Heat the olive oil in a large deep pan or dutch oven. Ensure the oil coats the pan. When the oil is hot, add the breaded chicken to the pan in a single layer and saute for approximately 4 minutes per side or until golden brown on both sides.
5. Pour the marinara around the chicken breast and spoon a bit onto each breast. Sprinkle the remaining mozzarella over the stuffed chicken. Bake uncovered at 400 F for 15-20 minutes or until an instant-read thermometer reads 165 F when inserted into the chicken. 
6. Serve over a long pasta like spaghetti or fettuccine. 

Did you know? You can get all of the meat for this recipe in our Fill Your Freezer Fundraiser.

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