Parmesan Stuffed Chicken Breasts Food

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.

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.

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!

OLIVE GARDEN STUFFED CHICKEN PARMIGIANA

Steps:

• Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
• Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
• Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
• Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
• Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
• Turn chicken and bake another 15 to 20 minutes.
• While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
• Before serving, top with grated, fresh Parmesan cheese, if desired.

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.