How to Cook Yummy Stuffed Chicken Parmesan

How to Cook Yummy Stuffed Chicken Parmesan

Delicious, fresh and tasty.

Stuffed Chicken Parmesan. This Stuffed Chicken Parmesan is crisp on the outside and so tender inside. The parmesan crust and mozzarella stuffing make every bite incredibly juicy. This chicken parmesan recipe includes a gluten free option!

Stuffed Chicken Parmesan Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top. Press the edges of the chicken together to seal the pocket. Chicken Parmesan is a family favorite at my house! You can have Stuffed Chicken Parmesan using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Stuffed Chicken Parmesan

  1. You need 2 1/2 lb of Boneless skinless chicken breasts.
  2. Prepare 1/4 lb of Deli-cut Black Forest Ham.
  3. You need 1/4 lb of Deli-cut New York Sharp Cheddar Cheese.
  4. Prepare 1/2 cup of Chopped broccoli.
  5. You need 4 tbsp of Coconut Oil.
  6. Prepare 6 clove of Minced fresh Garlic.
  7. Prepare 8 oz of Pasta.
  8. Prepare 1 can of Pasta Sauce.

Thought I would spruce it up just a bit with the Stuffed Chicken Parmesan version. Stuffed Chicken Parmesan is a delicious twist on a dinnertime classic. With chicken breasts stuffed with spinach and cheese, coated in ritz crackers and topped with marinara and mozzarella cheese, it will be a family favorite! This version of stuffed chicken parmesan is even better than the classic though- I had an annoyingly small amount of ricotta left in the refrigerator that I have been dying to use up.

Stuffed Chicken Parmesan instructions

  1. Filet chicken breasts. Shuck and mince garlic. Steam broccoli..
  2. Fry ham in coconut oil for 30 seconds on each side until lightly browned..
  3. Fry chicken in coconut oil. When halfway cooked, stuff with ham, cheese and broccoli. Close chicken. Finish cooking stuffed chicken until lightly brown and no pink in center..
  4. Boil pasta until al dente. Heat pasta sauce..
  5. Put chicken on pasta. Cover with sauce..
  6. Serve and enjoy!.

I mixed it with some pesto and shredded cheese, cut slits in my chicken cutlets, and stuffed it in. Dip chicken in egg, then roll in crumbs to coat. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cook shells according to package directions for al dente; drain.