Creamy Stuffed Chicken Parmesan
This creamy filled chicken parmesan is so juicy. The filling really enhances the meat. The chicken breasts are stuffed with fresh basil leaves and a creamy blend of cream cheese & muenster cheese.
Ingredients
- 2 large chicken breasts
- 1 lb of spaghetti
- 1 24oz jar pasta sauce (any)
- 1/2 cup bread crumbs
- 1/4 cup parmesan cheese
- 1/8 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 eggs
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 cup shredded mozzarella cheese
- FILLING:
- 2 slices muenster cheese
- 1 8oz pkg cream cheese
- fresh basil leaves
Instructions
- Pound each chicken breast thin in a large zip lock bag.
- Cut the cream cheese in half and then slice each half in half again. You should end up with four pieces of cream cheese.
- Slightly flatten each piece of cream cheese and place it down the center of each chicken breast.
- Then top with basil leaves and cut one slice of muenster cheese in half and place that on top of the basil.
- Roll the chicken starting from the smallest end of the chicken breast and repeat with the other piece of chicken.
- Cut each rolled piece of chicken breast in half and set aside.
- Arrange three bowls.
- Into one bowl combine the breadcrumbs, parmesan cheese, salt, pepper, and oregano.
- In another bowl combine the flour and cornstarch.
- In the last bowl whisk the eggs together.
- Dip each rolled piece of chicken into the flour mixture, then into the egg mixture, and ending with the breadcrumb mixture.
- Place dredged chicken pieces on a large plate and freeze for at least 1 hour.
- Remove the chicken from the freezer.
- In a large cast iron pot heat 1 cup of oil over med heat for about 5 min. Sear all sides of the chicken rollups and transfer onto paper towels to cool.
- Preheat oven to 375 degrees F. Place seared chicken into an oven-safe casserole dish. Pour 1 (24 oz) can of your favorite pasta sauce and 1/2 a cup of water over the chicken. Sprinkle with 1 cup of shredded mozzarella cheese and bake for 30-45 min covered (or until meat is cooked through). Depending on the thickness of the meat, the baking time may vary.
