Mozzarella-Stuffed Chicken Parm

What can you do to improve on classic chicken parm's *perfection*? Make it even cheesier by stuffing it with even more cheese! It may appear to be too indulgent, but trust us when we say it's just perfect. It never hurts to have a little extra cheese.

Did you make this? In the comments section below, let us know how it went!

INGREDIENTS

• 1 lb. boneless skinless chicken breasts
• 8 oz. fresh mozzarella
• Kosher salt
• Freshly ground black pepper
• 1 c. all-purpose flour
• 3 Eggs, beaten
• 1 c. panko bread crumbs
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 c. freshly grated Parmesan, divided
• Olive oil, for frying
• 2 c. marinara
• 1/4 c. thinly sliced basil
• 2 tbsp. chopped parsley

DIRECTIONS

Step 1

Preheat the oven to 425 degrees Fahrenheit. Cut a deep slit into each chicken breast with a sharp paring knife. Fill pockets with mozzarella and seal the chicken by pressing the edges together. Season the chicken on the outside with salt and pepper.

Step 2

In three small bowls, combine the flour, eggs, and panko bread crumbs. Whisk garlic powder, dried oregano, ¼ cup Parmesan, and ½ teaspoon salt into the panko bread crumbs.

Step 3

Shake off any excess flour before dipping the stuffed chicken in the egg and tossing to coat. Dredge the chicken in bread crumbs, making sure it is completely covered.

Step 4

Heat a thin layer of olive oil in a large skillet over medium heat. Cook the chicken in the skillet until golden brown on both sides, about 4 minutes per side. Pour marinara over the chicken and sprinkle basil on top. Turn off the heat and top the chicken with the remaining Parmesan.

Step 5

Place pan in oven and bake for another 20 minutes or until chicken is cooked through. Serve warm, garnished with parsley.