Parmesan Stuffed Chicken Breasts Recipes

PARMESAN-STUFFED CHICKEN BREASTS

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.

STUFFED CHICKEN PARMESAN

Steps:

• 1. Heat oven to 375ºF.
• 2. Mix cream cheese, spinach, mozzarella, and Parmesan until well blended.
• 3. Spread onto chicken breasts. Starting at one short end of each breast, roll up the chicken tightly. Secure with wooden toothpicks, if desired.
• 4. Beat egg in a shallow dish. Mix remaining Parmesan and cracker crumbs in a separate shallow dish.
• 5. Dip chicken in egg, then roll in crumb mixture to evenly coat.
• 6. Place, seam-sides down, in a 13x9-inch baking dish sprayed with cooking spray.
• 7. Bake 30 minutes or until chicken is done.
• 8. Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and mozzarella.

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

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!

PARMESAN-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 450°.
• In small bowl mix parsley, breadcrumbs, Parmesan and zest. Season with salt and pepper.
• Divide parsley mixture into 4 mounds. Carefully loosen the chicken skin with your fingers; tuck parsley mixture under the skin. Season with salt and pepper to taste. Place in a 9 x 13" roasting pan.
• Bake until skin is crispy, chicken is cooked through and an instant read thermometer inserted into the thickest part reads 165°, about 30 minutes.

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

STUFFED CHICKEN BREASTS WITH PARMESAN

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with mozzarella, ham and peppers. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).