Ingredients:
4 boneless, skinless chicken breasts
1/4 - 1/2 cup flour
2 eggs, beaten
1/2 - 1 cup bread crumbs
1 1/2 cups mozzarella
1/4 cup parmesan cheese
3 tbsps chopped kale or spinach
1/2 tsp dry oregano
vegetable oil for frying
salt and pepper
3 cups marinara sauce
fresh basil to garnish
If I had not been stuffing the chicken I would have flattened each breast with the flat side of a mallet for nice even chicken parmesan cutlets. But since I was stuffing them I left them as is, large enough to cut a pocket in.
Mix the parmesan, kale, oregano and 1/2 cup mozzarella together and fill the pockets. I used a toothpick to hold the pocket together but after cooking the toothpicks were hard to find before serving. A small skewer might work better.
Once stuffed set up a breading station with flour, beaten eggs and bread crumbs each in separate bowls or plastic bags. Coat each breast with flour, then dip in egg, then bread crumbs. I like to use a bag for the bread crumbs to gently shake and coat that way.
Once breaded the chicken could be refrigerated a few hours until needed.
Heat about 1" of vegetable oil in a frying pan. Take a small piece of breading and drop into the oil. If it sizzles it's ready. Fry the chicken in hot oil about 3 - 4 minutes per side. When nicely browned place in a 13 X 9" baking dish that has 1 1/2 cups of marinara sauce in the bottom of it. Salt and pepper to taste.
Top each breast with the remaining marinara and mozzarella cheese. Add a good sprinkling of parmesan cheese too and bake uncovered at 425°F for 20-22 minutes.
Serve over spaghetti and garnish with fresh basil leaves.
Serves 4 big eaters, but these stuffed breasts are pretty hearty! A half serving is a good sized portion.
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