Ingredients

1 lb. boneless skinless chicken breasts

8 oz. fresh mozzarella

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour

3 eggs, beaten

1 cup panko bread crumbs

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 cup freshly grated Parmesan, divided

Olive oil, for frying

2 cups marinara sauce

1/4 cup thinly sliced basil

2 tbsp. chopped parsley

Instructions

Step 1: Preheat the oven to 425°F (220°C). Using a sharp paring knife, carefully cut a deep slit into each chicken breast to create a pocket. Stuff each pocket with fresh mozzarella and press the edges together to seal. Season the outside of the chicken breasts with kosher salt and freshly ground black pepper.

Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko bread crumbs. In the panko bowl, whisk in garlic powder, dried oregano, 1/4 cup Parmesan, and 1/2 teaspoon salt.

Step 3: Dip each stuffed chicken breast first in the flour, shaking off any excess. Then dip into the beaten eggs, coating completely. Finally, dredge in the panko mixture, pressing gently to ensure an even coating.

Step 4: Heat a thin layer of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Pour marinara sauce around the chicken in the skillet and scatter sliced basil on top of the sauce. Turn off the heat and sprinkle the remaining Parmesan over the chicken breasts.

Step 5: Transfer the skillet to the preheated oven and bake until the chicken is cooked through, about 20 minutes. Remove from the oven, garnish with chopped parsley, and serve warm.

Tips & Variations

To prevent the mozzarella from leaking, make sure to seal the chicken pockets tightly using toothpicks if needed.

Use fresh homemade marinara or your favorite store-bought brand for convenience.

Try substituting fresh basil with fresh oregano or thyme for a different herbal note.

For a spicier version, add a pinch of red pepper flakes to the marinara sauce before baking.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts. If using frozen, thaw completely in the refrigerator before preparing to ensure even cooking.

Can I bake the chicken without pan-frying first?

You can skip the pan-frying step, but the crust won’t be as golden or crispy. For the best texture, searing in olive oil before baking is recommended.