Post by Kathy on Aug 28, 2016 15:36:29 GMT
Stuffed Chicken Parmesan
We love Chicken Parmesan any way you can cook it! Baked, fried, grilled and now stuffed! It was so juicy, cheesy and Italian! I convinced myself after making this that I can make one of my favorite dishes, Chicken Cordon Blue! Stuffing the chicken was easy, peasy! My first try at it too!
This would have been great over spaghetti noodles but we are trying to cut carbs whenever we can and this was a perfect place to cut them, no spaghetti noodles! We had a salad with dinner and it was perfect!
House smelled like an Italian restaurant and we really enjoyed this delicious meal!
Original recipe comes from sweetcsdesigns sweetcsdesigns.com/stuffed-chicken-parmesan/
4 chicken breasts, butterflied
1 cup shredded mozzarella cheese, I used more
¼ cup grated parmesan cheese, from green container
1 cup pasta sauce, I used pizza sauce and a little more than 1 cup
1 Tablespoon minced garlic
basil, to taste
oregano, to taste
salt & pepper, to taste
Preheat oven to 350°
Carefully slice chicken breasts in half, keeping them in tact, so they open like a butterfly.
Salt and pepper inside and outside of chicken. Add garlic, basil and oregano to the pocket of chicken and then the outside of chicken.
Add sauce and cheeses inside pocket and then outside of chicken. I placed my chicken on the foil before doing this.
Wrap in foil and bake at 350° for 15 minutes.
Open foil pouch and add more of both cheeses to the top.
Continue baking with foil open for another 15 minutes, or until chicken is fully cooked and juices run clear. I baked mine a total of 45 minutes.
Top with additional chopped basil if desired.
