Mozzarella Stuffed Chicken Breast
Mozzarella Stuffed Chicken has a crispy Panko crust and a gooey cheese filling. It's packed with Italian flavor and ready in 45 minutes.
Servings: 4
Equipment
- Toothpicks
Ingredients
- 4 small boneless skinless chicken breasts
- 8 ounces freshly shredded mozzarella cheese
- 1 ½ teaspoon garlic powder divided
- 1 ½ teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 cup flour
- 2 eggs beaten
- 1 ½ cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 ½ teaspoon dry Italian dressing seasoning mix
- Neutral oil for frying canola or vegetable oil
- 2 cups favorite jarred or homemade marinara sauce heated
- Freshly chopped basil and/or parsley and extra grated parmesan for serving
Instructions
- Using a sharp knife, cut a pocket into each chicken breast, by making a cut horizontally making sure to not cut through.
- Stuff about 3-4 tablespoons of shredded cheese in each chicken. Seal the chicken back together using a toothpick to make sure that the filling doesn't fall out when cooking.
- Season both sides of the chicken evenly with 1 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon black pepper.
- Set up the breading stations: 1 shallow dish with the flour, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. A second shallow dish with the egg whisked with 2 tablespoons of water. A 3rd shallow dish with the Panko, Parmesan and Italian dressing mix.
- Using the 3 step breading process, carefully dip each chicken breast into the flour, shaking off any excess, then the egg, making sure to coat it well, and finally into the breadcrumb mixture, making sure to gently press the crumbs into the chicken. Set aside onto a plate.
- Preheat your oven to 375℉. Heat a large, oven safe skillet on the stove over medium high heat. Once the pan is hot add a ¼ inch of oil to your skillet, when the oil shimmers and is hot add the chicken breasts to the pan, making sure to leave some space between them so that they brown evenly.
- Cook, flipping halfway through, until the breading is golden brown and crispy, about 3-5 minutes per side. Check for the chicken to reach 165℉. If needed, place the chicken on a wire rack lined baking sheet and into the preheated oven. Cook until the thermometer placed into the thickest part of the meat (not in the filling) reads 165℉.
- Remove chicken and let rest for 3 minutes. Remove all toothpicks, then serve over warmed marinara sauce and top with freshly chopped basil, parsley and extra grated parmesan cheese.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat leftovers in a 350℉ oven or air fryer, until the internal temperature reaches 165℉.
Nutrition
Calories: 745kcal | Carbohydrates: 51g | Protein: 51g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 2414mg | Potassium: 964mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1159IU | Vitamin C: 10mg | Calcium: 481mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
