STUFFED CHICKEN PARMESAN
Ingredients
2 large chicken breasts
1/4 cup mozzarella cheese
Seasoned Flour:
1 cup flour
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
Seasoned Breadcrumbs:
1 cup Italian style breadcrumbs
1/4 cup Parmesan cheese, grated
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
Wet Batter:
3 eggs, cracked and whisked
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
To bake:
vegetable oil
1 cup tomato sauce
Top with 1/2 cup mozzarella
Parmesan cheese to taste
Directions
Step 1
Preheat the oven to 400 degrees. Set up each dredging station by combining listed ingredients in separate shallow dishes or bowls.
Step 2
Using a sharp knife, slice a pocket into both chicken breasts, cutting almost all the way through, but be sure not to cut through the bottom. Then stuff the pockets with mozzarella cheese.
Step 3
To dredge the chicken breasts, First dip the cheese-stuffed chicken into the seasoned flour, being careful that the cheese doesn’t fall from the pocket. Shake off excess flour. Next, dip the floured chicken into the bowl of seasoned eggs. Then, dip the chicken in the seasoned breadcrumbs.
Step 4
Preheat about 2 inches of oil in a large pan over medium heat. Fry the chicken until golden brown, about 5 minutes on both sides.
Step 5
Spoon 1/2 cup of the tomato sauce into a baking dish and spread out to coat the bottom. Place fried chicken on top. Then top with the rest of the tomato sauce. Top with mozzarella cheese, parmesan to your liking. Bake for 20 minutes till the cheese is bubbling and the sauce is hot. Enjoy!
