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Chicken Parmesan Stuffed Bread Boat

Crispy breaded chicken cutlets layered with marinara and melted mozzarella inside a hollowed Italian bread loaf. A fun, shareable twist on classic chicken Parmesan that is perfect for family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 620 kcal

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife |
  • 2 | Shallow dishes | for breading
  • 1 | Large skillet | for frying
  • 1 Tongs
  • 1 | Baking sheet |
  • 1 | Spoon | for sauce

Ingredients
  

  • 4 | | thin chicken breasts |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 1 | tsp | garlic powder |
  • 2 | large | eggs | beaten
  • 1 1/2 | cups | Italian breadcrumbs |
  • 1 | | oil for frying |
  • 1 | large | Italian bread loaf |
  • 1 1/2 | cups | marinara sauce |
  • 8 | oz | mozzarella slices |
  • 2 | tbsp | chopped fresh parsley |

Instructions
 

  • Season chicken breasts with salt, pepper, and garlic powder.
  • Dip chicken in beaten eggs, then coat thoroughly in Italian breadcrumbs.
  • Heat oil in a skillet and fry chicken 3-4 minutes per side until golden.
  • Drain fried chicken on paper towels.
  • Hollow out the Italian bread loaf, leaving a sturdy shell.
  • Spoon marinara into the bread and place fried chicken inside.
  • Add more sauce and top with mozzarella slices.
  • Bake at 375°F for 12-15 minutes until cheese is melted and bubbly.
  • Sprinkle with parsley, slice, and serve hot.

Notes

Store leftovers covered in the fridge up to 2 days.
Reheat slices in a 350°F oven to keep the bread from getting soggy.
Pound chicken thin for even cooking and better fit.
Use a sturdy loaf so the boat holds the filling well.