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.
2large chicken breasts
124oz jar pasta sauce (any)
1/4tspground black pepper
1cupshredded mozzarella cheese
18oz pkg cream cheese
fresh basil leaves
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.