Cheesy Chicken Parm Volcanos
Sink your fork into the irresistible allure of Cheesy Chicken Parm Volcanos, a deliciously indulgent twist on the classic chicken parmesan. These stuffed chicken breasts erupt with a gooey blend of mozzarella and parmesan cheese, perfectly seasoned and coated in crispy panko breadcrumbs for a satisfying crunch. Searing each piece to golden perfection before baking locks in flavor, while a rich marinara sauce and melty cheese crown this dish with pure comfort. Ready in under an hour, this recipe is perfect for weeknight meals or a crowd-pleasing dinner. Garnished with fresh basil, these molten marvels pair beautifully with pasta, garlic bread, or a crisp green salad for a complete and satisfying meal. Perfectly crafted for anyone who loves cheesy, comforting, and flavor-packed dinners!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese
- 2 cups Marinara sauce
- 1.5 cups Panko breadcrumbs
- 2 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh basil (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Using a sharp knife, carefully butterfly each chicken breast by slicing it horizontally to create a pocket. Be careful not to cut all the way through.
In a small bowl, mix 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese together. Stuff a generous amount of the cheese mixture into each chicken breast pocket. Use toothpicks to seal the edges, if necessary.
Set up a breading station with three separate bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, combine panko breadcrumbs, garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of grated parmesan cheese.
Dredge each stuffed chicken breast in the flour, then coat it in the egg mixture, and finally press it into the breadcrumb mixture until fully coated.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 20 minutes.
While the chicken is baking, heat the marinara sauce in a small saucepan over low heat.
Remove the chicken from the oven and spoon marinara sauce over the top of each piece. Sprinkle the remaining mozzarella cheese evenly over the chicken.
Return the chicken to the oven for another 8-10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes. Garnish with fresh basil if desired and serve immediately.
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 6342 mg | 276% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.7 g | ||
| Protein | 339.6 g | 679% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2674 mg | 206% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
