I’m 90% sure this meal was inspired by Tasty and I probably saw it on a Facebook video. I’m always looking for new ways to be creative with recipes I’ve eaten my whole life. My mom has always cooked very Italian, so we’ve always eaten a lot of chicken parm, pasta, etc. She even used to make her own tomato sauce. This was a really easy twist on a classic dish, and it’s different enough that it didn’t step on her recipe.
Stuffed Chicken Parm
- 4 boneless, skinless chicken breasts
- s&p to taste
- 1 and 1/2 cup mozzarella
- 2+ cups all-purpose gluten free baking flour
- 8 eggs, beaten
- 3 cups gluten free bread crumbs
- 2+ tablespoons EVOO
- 1 large jar tomato sauce
- 1 cup parmesan
- 2 tablespoons basil
- Preheat your oven to 275 degrees F.
- Cut a pocket into each chicken breast. Stuff the pockets evenly with mozz and then press the edges together to seal (as best as you can).
- Separate the flour, eggs, and bread crumbs into 3 separate bowls. If you line it up like order next to your stove, this will be extremely helpful. Heat the oil in a large pan over medium heat. Place about 2/3 of the tomato sauce on the bottom of a baking dish.
- Dip the stuffed chicken into the flour, shake off excess, then dip into the egg, then bread crumbs. Fry the chicken until golden born on both sides, then transfer to the baking dish. Once all the chicken is done, cover with the rest of the tomato sauce, then sprinkle parmesan and basil over the top (you can also add more mozz, as desired).
- Bake for 15-20 minutes. Serve and enjoy!