Stuffed Chicken Parmesan by The Golden Balance

Ingredients

• 4 Chicken breasts, boneless, skinless
• 8 oz Fresh mozzarella cheese, sliced or shredded
• 1.5 cups All-purpose flour, seasoned
• 2 Large eggs, whisked
• 1 cup Parmesan cheese, grated, plus more for topping
• 2 cups Bread crumbs, seasoned (Panko recommended for extra crispiness)
• 2 cups Marinara or prepared tomato sauce
• 1 inch depth Olive oil or vegetable oil, for shallow frying
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a baking dish by spreading a thin layer of tomato sauce on the bottom.
2. Carefully pat the chicken breasts dry with paper towels. Place each chicken breast on a cutting board, and using a sharp knife, make a horizontal incision about two-thirds of the way through the thickest part of each breast, creating a pocket. Be careful not to cut all the way through.
3. Season the inside of each chicken pocket with a pinch of salt and pepper. Generously stuff each pocket with fresh mozzarella cheese. Press the edges together firmly to try and seal the pocket as much as possible.
4. Set up your breading stations: In one shallow dish, place the seasoned flour. In a second shallow dish, whisk the eggs with a tablespoon of water or milk until well combined. In a third shallow dish, combine the seasoned bread crumbs with 1 cup of grated Parmesan cheese.
5. Dredge each stuffed chicken breast first in the seasoned flour, ensuring it's fully coated and tapping off any excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat it thoroughly in the Parmesan bread crumb mixture, pressing gently to ensure the crumbs adhere well to all sides.
6. Heat about 1 inch of olive oil or vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C). Carefully place 1-2 breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan.
7. Shallow fry the chicken for 3-4 minutes per side, until golden brown and crispy. The chicken will not be cooked through at this stage. Transfer the fried chicken breasts to a wire rack set over a baking sheet to drain any excess oil.
8. Place the crispy fried chicken breasts in the prepared baking dish over the initial layer of tomato sauce. Spoon additional tomato sauce generously over each chicken breast, ensuring it covers the top.
9. Sprinkle a generous amount of mozzarella cheese over the sauce-covered chicken, followed by a liberal dusting of grated Parmesan cheese.
10. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is cooked through to an internal temperature of 165°F (74°C). The aroma of baked cheese and sauce will indicate it's nearly done. Remove from the oven and let rest for 5 minutes before serving.
11. Serve immediately, perhaps with pasta or a side salad.