Mozzarella Stuffed Chicken Parmesan


5 boneless, skinless chicken thigh fillets
Salt and pepper for seasoning
1 egg
1 tsp garlic powder
1/2 tsp salt
1/2 cup panko breadcrumbs
1 tsp dried Italian herb
2 tbsp grated Parmesan
2 tsp olive oil
5 tbsp tomato paste
2 tsp dried parsley
2 tsp garlic powder
Salt, to taste
10 slices mozzarella cheese
1 bottle pasta sauce


Preheat oven to 450F. Pound chicken thighs with a mallet between parchment paper to 1/4 inch thick. Season with salt and pepper.

Whisk together the egg, garlic powder and salt and set aside. Combine breadcrumbs, italian herb mix, and parmesan cheese. Spread 1 tbsp of tomato paste on one side of the chicken, top with parsley, garlic powder, and salt, place 1 piece of mozzarella on the chicken. Roll and place on a plate seam side down.

Heat olive oil in an ovenproof pan on medium heat and coat the chicken with egg and coat with breadcrumbs. Place seam side down on the hot pan and cook on each side for about 4-5 minutes, or until coating is golden brown and cheese melted.

Reduce heat to low and pour in pasta sauce, then move chicken around to coat the bottom of the pan with sauce. Simmer for 1-2 minutes until heated. Take some of the sauce and and pour over the chicken and place in the oven, cooking for about 10 minutes or until chicken is fully cooked.  Remove from oven and place some slices of cheese on top and broil until cheese is melted, top with parsley and italian herb mix. Serve with pasta or salad.


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