Description
A delicious Italian-American main course featuring boneless chicken breasts stuffed with a creamy blend of cream cheese, mozzarella, and Parmesan cheeses, seasoned with garlic powder and Italian herbs. The chicken is coated in Italian-style breadcrumbs, pan-seared for a golden crust, then baked to perfection in marinara sauce until juicy and flavorful. Perfect for a comforting dinner with a cheesy twist.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading and Cooking
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- 1 tablespoon olive oil
- 1 cup marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through, creating space to stuff.
- Make Cheese Filling: In a bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper until evenly mixed to form the creamy cheese filling.
- Stuff Chicken: Spoon the cheese mixture evenly into each chicken breast pocket. Use toothpicks to secure the opening if needed to keep the filling inside while cooking.
- Bread the Chicken: Beat the eggs in a shallow bowl. Place breadcrumbs in another bowl. Dip each stuffed chicken breast first into the beaten eggs, then coat thoroughly with breadcrumbs for a crispy crust.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Place the breaded chicken breasts in the skillet and sear each side for 2 to 3 minutes until golden brown, creating a delicious crust.
- Add Sauce and Bake: Pour marinara sauce over the seared chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh basil if desired, remove toothpicks, and serve hot for a flavorful Italian-inspired meal.
Notes
- To reduce calories, opt for light cream cheese and skip the searing step, baking the stuffed chicken directly.
- You can substitute Italian-style breadcrumbs with panko breadcrumbs for an extra crispy texture.
- For additional nutrition, add chopped spinach to the cheese filling before stuffing the chicken breasts.
