STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- 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.
- Enjoy!
CHICKEN PARMESAN STUFFED SHELLS
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
- Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
- Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
- Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
- Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.
SPINACH-STUFFED CHICKEN PARMESAN
Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. -Kellie Foglio, Salem, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half, enclosing filling; secure with toothpicks., Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 20 minutes., Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 281 calories, Fat 10g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 432mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
STUFFED CHICKEN PARMESAN SUB
I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?
Provided by Brian Genest
Categories World Cuisine Recipes European French
Time 10h5m
Yield 8
Number Of Ingredients 15
Steps:
- Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.
- Marinate chicken breasts in Italian dressing in the refrigerator overnight.
- Remove chicken to bring to room temperature 1 hour before cooking.
- Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
- Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.
- Bring marinara sauce to a simmer in a saucepan.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).
- Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.
- Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
- Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.
- Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.
- Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.
Nutrition Facts : Calories 1103.5 calories, Carbohydrate 109.8 g, Cholesterol 106 mg, Fat 54 g, Fiber 7.1 g, Protein 43.4 g, SaturatedFat 17.9 g, Sodium 3562.9 mg, Sugar 20.4 g
CHICKEN PARMESAN-STUFFED SHELLS
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
- Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g
PARMESAN-CRUSTED STUFFED CHICKEN
Skip the restaurant and try Parmesan-Crusted Stuffed Chicken at home! This scrumptious Parmesan-Crusted Stuffed Chicken is an easy homemade dish made with fresh asparagus and delicious grated Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
- Place on baking sheet sprayed with cooking spray; top with Parmesan.
- Bake 20 min. or until chicken is done (165°F). Meanwhile, prepare stuffing as directed on package. Serve with chicken.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 33 g
PARMESAN-STUFFED CHICKEN BREASTS
These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
- Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
- Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.
Nutrition Facts : Calories 429 g, Fat 6 g, Protein 81 g
CHICKEN PARMESAN STUFFED SHELLS
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet., For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 431 calories, Fat 19g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 752mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
OLIVE GARDEN STUFFED CHICKEN PARMIGIANA
Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet...be sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)
Provided by kiwidutch
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
- Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
- Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
- Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
- Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
- Turn chicken and bake another 15 to 20 minutes.
- While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
- Before serving, top with grated, fresh Parmesan cheese, if desired.
ONE-PAN STUFFED CHICKEN PARMESAN
Keep cooking and cleanup limited to the one pan with our One-Pan Stuffed Chicken Parmesan recipe. Our One-Pan Stuffed Chicken Parmesan is a creamy, cheesy entrée that tastes delicious any night of the week!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil. Fold additional 12-inch-long sheet of foil, then place on prepared baking sheet to divide into 2 sections as shown in photo. Spray prepared baking sheet with cooking spray.
- Cut 2 cheese slices in half, then cut lengthwise slit in thickest side of each chicken breast. Fill each slit with 1 basil leaf, 3 tomato strips and 1 cheese piece, folded in half.
- Pour pasta sauce onto smallest section of prepared baking sheet; top with chicken. Reserve 2 Tbsp. aioli for later use; brush remaining aioli onto chicken. Combine cracker crumbs and 1/4 cup Parmesan; sprinkle over chicken.
- Place broccolini on other side of prepared baking sheet. Add remaining Parmesan and reserved aioli; mix lightly. Place GOLDEN CRINKLES next to broccolini.
- Bake 30 min. or until chicken is done (165ºF) and GOLDEN CRINKLES are crisp and golden brown. Top chicken with remaining cheese slices; bake 5 min. or until melted. Meanwhile, chop remaining basil leaves.
- Sprinkle chopped basil over chicken before serving with the broccolini and GOLDEN CRINKLES.
Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g
SAUSAGE STUFFED CHICKEN PARMESAN
I wanted something different than chicken parmesan, so I added a sausage mixture to kick it up. This turned out to be a great hit in my family. Note to Self... do not use colored toothpicks ;)
Provided by Vseward Chef-V
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
- Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
- Add water and egg to make an egg wash.
- Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
- Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
- Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
- Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
- Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.
Nutrition Facts : Calories 757, Fat 36, SaturatedFat 11.7, Cholesterol 176.1, Sodium 2092.5, Carbohydrate 51.1, Fiber 2.9, Sugar 13.8, Protein 54.5
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STUFFED CHICKEN PARMESAN RECIPE - NATASHASKITCHEN.COM
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5/5 (88)Calories 535 per servingCategory Easy
- Season chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper or to taste. Cut a deep slit into each breast without cutting all the way through and stuff each with 2-3 Tbsp of mozzarella, closing the edges to seal.
- Set up 3 large bowls. In the first, pour 1/2 cup flour. In the second, beat 2 large eggs thoroughly with a fork. In the third, stir together 1/2 cup bread crumbs and 1/3 cup parmesan cheese.
- Working with 1 stuffed chicken breast at a time, carefully dredge in flour, tapping off any excess. Then dip into the beaten eggs, letting any excess egg drip back into the bowl. Finally dip in bread crumbs, turning a couple times to get a good coating.
- Place a large, deep pan or dutch oven over medium heat and add 3 Tbsp olive oil to lightly coat the pan. Once oil is hot, add the breaded chicken in a single layer and sauté 4 min per side or until golden brown on each side.
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