Stuffed Chicken Parmigiana
- 1 pound Chicken Breasts (Bufferfly)
- 1 tablespoon Oregano (Dried)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 3 tablespoons Avocado Oil
- 3 Egg (Whisked)
- 1 cup All Purpose Flour
- 1 cup Panko Bread Crumbs
- 3 tablespoons Fresh Basil (Sliced)
- 8 slices of Fresh Mozzarella
- 1 jar Tomato Sauce
- Preheat oven to 400°F.
- Then start by butterflying you chicken breast. To do so, cut the chicken breast down the middle but not cutting all the way through.
Then open the chicken breast and press to flatten. If there is an uneven cut just use a meat mallet or meat hammer to pound until the chicken has an even thickness of 1/4 inch thick.
Take the dried seasonings of oregano, garlic powder, onion powder, smoked paprika, salt and black pepper and mix to together in a small bowl.
- Seasonal both sides of the chicken with the dried seasonings and place two slices of mozzarella on one side folding over the other side.
- Dredge the chicken in flour, then in the whisked egg and then into the breadcrumbs.
In a skillet, add the avocado oil and heat on medium heat for 3 minutes.
Then add your stuffed breaded chicken into the skillet, browning both sides; approximate 5 minutes each side.
Tip: To hold you stuff chicken breasts together during this process, you can use tooth picks. Just remember to remove before serving.
Take a baking sheet lined with parchment paper and place the browned stuff chicken breast.
Place the baking sheet into the preheated oven for 10 minutes until clear juices flowing or internal temperature is 165°F.
Take the baking sheet out for a second and top with some tomato sauce and place back into the oven for 5 more minutes.
Garnish with fresh basil.