Mozzarella Stuffed Chicken Breast
This Mozzarella Stuffed Chicken Breast is the best comforting meal for a family dinner! Pan seared Parmesan Panko crusted chicken breast, stuffed with melted gooey mozzarella cheese, and then baked to perfection in marinara sauce is the perfect easy recipe with lots of flavor!
Servings: 4 people
Calories: 651kcal
Ingredients
- 4 boneless skinless chicken breasts
- 8 oz fresh mozzarella cheese sliced
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 1 cup panko breadcrumbs
- ¼ cup Parmesan cheese grated
- ½ teaspoon dried onion powder
- ½ teaspoon dried garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- salt, pepper to taste
- 3 tablespoons olive oil
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F.
- Prepare 3 separate dishes. 1st one with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In the 3rd one, mix 1 cup panko bread crumbs, ¼ cup grated Parmesan cheese, and the seasoning (½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp dried thyme). Season each bowl with salt and pepper and set aside.
- Using a pairing knife, cut deep pockets inside chicken breasts. Stuff the pockets with mozzarella cheese slices, then press the edges to seal the pockets. Season the stuffed chicken with salt and pepper on both sides.
- Dredge each stuffed chicken breast in flour, then beaten eggs, then breadcrumb mixture.
- Preheat a large skillet over a medium heat with 3 tbsp olive oil.
- When the oil is hot, sear the stuffed chicken cutlets of both sides for about 4-5 minutes per side or until the sides are golden/brown color. At this point we don’t need to cook the meat through as it will be finished off in the oven.
- While it’s cooking, pour 2 cups Marinara sauce in a baking pan. When the stuffed cutlets are seared, transfer them to the baking pan with Marinara sauce. Bake at 400°F for about 20-25 minutes or until the chicken is cooked through and the internal temperature of the meat is 165°F.
Notes
- Seasoning. The chicken has many coatings and it’s important to season with salt and pepper every layer (meat, flour, whisked eggs, and bread crumbs).
- Pan searing. When you pan sear the meat, you don’t need to cook it through, as we are going to finish it in the oven. Just sear until the you can golden crust.
- How to store. You can keep it in an air-tight container and refrigerate for up to 5 days.
- How to reheat. Reheat it in the oven at 350°F for about 10 minutes.
- How to freeze. You can freeze it in an air-tight container for up to 2 months. To thaw, just leave in the fridge overnight, then reheat according to the instructions above.
Nutrition
Calories: 651kcal | Carbohydrates: 43g | Protein: 48g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1309mg | Potassium: 928mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 10mg | Calcium: 434mg | Iron: 5mg
