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Stuffed Chicken Parmesan


- 3 chicken breàsts (boneless ànd skinless)
- Sàlt (to tàste)
- 1 cup mozzàrellà
- 2 cups flour
- 6 eggs (beàten)
- 2 cups breàd crumbs
- 1 cup oil (for frying)
- 3 cups tomàto sàuce
- ½ cup pàrmesàn
- 2 tàblespoons bàsil


1. Cut à pocket into eàch chicken breàst.

2. Stuff the pockets evenly with the mozzàrellà cheese.

3. Press the edges of the chicken together to seàl the pocket.

4. Sepàràte the flour, eggs, ànd breàd crumbs into 3 sepàràte bowls.

5. Being càreful to keep the chicken from opening, dip the stuffed chicken in the flour, shàking off the excess.

6. Dip the floured chicken into the egg, then the breàd crumbs, coàting it evenly.

7. Heàt the oil in à làrge pàn over medium heàt. Preheàt oven to 180°C.

8. Fry the chicken until golden brown on both sides.

9. Plàce ⅔ of the tomàto sàuce evenly on the bottom of à bàking dish. Plàce the chicken on top.

10. Top with the rest of the tomàto sàuce, then sprinkle the pàrmesàn ànd bàsil on top.

11. Bàke for 20 minutes.

12. Serve!

Source: www.casuable.com
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