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Instructions |
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Season chicken with salt and pepper to taste.
Cua deep slit into each breast without cutting
all the way through and stuff each with 2 - 3
Tbsp of mozzarella, closing the edges to seal.
(we used boneless, skinless thighs so we didn't
have to slit, just unroll, stuff and re-roll)
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Set up 3 large bowls. In the first, pour 1/2
cup flour, in second beat 2 large eggs
thoroughly, in the third stir together bread
crumbs and parmesan cheese. Working with one
piece of chicken at a time dredge in flour,
tapping off any excess. Then dip into eggs.
Finally dip in bread crumbs turning a couple of
times to get a good coating.
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Place a large deep pan or dutch oven oer medium
head and add olive oil to lightly coat the pan.
Once oil is hot add the breaded chicken in a
single layer and sute 4 minutes per side or until
golden brown on each side.
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Place chicken in oven safe dish or dutch oven.
Pour marinara sauce around the chicken and
spoon some onto each piece. Sprinkle remaining
mozzarella over the stuffed chicken, then bake
uncovered at 400 degrees for 15 - 20 minutes or
until thermometer reads 165 when inserted into
the chicken.
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| Serving
Suggestions |
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This can be made gluten free by substituting gluten free flour and gluten free bread crumbs.
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Originally Submitted
8/26/2018
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