Parmesan Stuffing Chicken
Delight your taste buds with this Parmesan Stuffing Chicken, a flavorful and sophisticated dish that's perfect for weeknight dinners or special occasions. Juicy chicken breasts are carefully stuffed with a rich filling made from crunchy Panko breadcrumbs, savory Parmesan cheese, fresh parsley, and garlic, creating a mouthwatering contrast of textures. Coated in a golden, crispy crust and seared to perfection, these stuffed chicken breasts are then baked to tender, juicy glory. Seasoned with warming paprika, salt, and pepper, this recipe strikes a harmonious balance between comfort and elegance. Serve alongside roasted vegetables or a crisp green salad for a meal that's as visually stunning as it is delicious. Ready in under an hour, this dish is bound to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 piece Egg, beaten
- 0.5 cup All-purpose flour
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Trim the chicken breasts of any excess fat and carefully cut a pocket into the side of each breast, being careful not to cut through.
In a small bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, and minced garlic. Add 1 tablespoon of olive oil and mix until the filling is slightly moist.
Season the breadcrumb mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir until combined.
Stuff each chicken breast with about 2 tablespoons of the breadcrumb mixture, pressing the filling gently into the pocket. Use toothpicks to secure the opening if necessary.
Season the outside of the chicken breasts with the remaining salt, black pepper, and paprika.
Set up a breading station with three dishes: one with the all-purpose flour, one with the beaten egg, and one with any remaining breadcrumb mixture.
Dip each stuffed chicken breast into the flour, shaking off any excess, then into the beaten egg, and finally into the breadcrumb mixture, pressing gently to adhere.
In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Carefully remove the toothpicks, if used, before serving. Allow the chicken to rest for 5 minutes before slicing.
Serve warm and enjoy with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 600 mg | 46% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 275 mg | 6% | |
*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.
