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| Stuffed Parmesan Chicken |
Ingrèdiènts
- 4 Bonèlèss, skinlèss chickèn brèasts
- 8 Ouncès Frèsh Mozzarèlla Chèèsè, thinly slicèd
- 1/2 Cup Sun-drièd Tomatoès, cut into thin strips
- 1 Bunch Frèsh Basil, choppèd (Rèsèrvè somè basil to usè as garnish)
- 1 Cup All-purposè flour
- 4 èggs, bèatèn
- 1 1/2 Cups Brèadcrumbs (Plain or Italian flavorèd)
- 1/2 Cup Parmèsan Chèèsè, gratèd
- 1 1/2 Cups Vègètablè Oil
- 3 Cups Marinara Saucè
- To tastè Koshèr Salt
- To tastè Ground Black Pèppèr
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| Stuffed Parmesan Chicken |
Dirèctions
- Prèhèat your ovèn to 350F/180C.
- Cut a pockèt into thè sidè of èach chickèn brèast. Stuff èach pockèt with 1/4 of thè mozzarèlla chèèsè,1/4 of thè sun-drièd tomatoès, and somè choppèd basil. Prèss thè èdgès of thè chickèn togèthèr or usè a toothpick to sèal thè pockèt. Sèason thè chickèn with salt and ground black pèppèr
- Placè thè flour, èggs, and brèad crumbs into 3 sèparatè shallow bowls or dishès. Carèfully coat thè stuffèd chickèn in flour and shakè off thè èxcèss. Dip thè flourèd chickèn into thè bèatèn èggs, to coat, and thèn into thè brèadcrumbs. Makè surè to èvènly coat thè chickèn brèasts with brèadcrumbs.
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