Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the cream cheese, shredded mozzarella, Parmesan cheese, basil, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the middle without cutting all the way through.
- Stuff each chicken breast with the cream cheese mixture, securing the opening with toothpicks if necessary.
Coating
- Dredge each stuffed chicken breast in flour, then dip in the beaten eggs, and coat with seasoned breadcrumbs.
Cooking
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until golden brown.
- Spoon marinara sauce over each chicken breast and sprinkle with shredded mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- Remove the toothpicks from the chicken before serving.
Notes
Serve your Chicken Parmesan Stuffed with Cream Cheese over a bed of pasta, drizzled with extra marinara sauce. A side salad with mixed greens and a light vinaigrette complements the richness of the dish nicely. If you're making this for guests, consider serving it with garlic bread for a complete Italian experience. Use a meat mallet to gently pound the chicken breasts to an even thickness before stuffing. Customize the cheese filling by swapping basil for spinach or adding crushed red pepper for a kick. Shake off excess flour and breadcrumbs for even coating. Don’t skip the toothpicks; they keep the stuffing from spilling out while cooking.
