Stuffed Chicken Parmesan Casserole
Crispy breaded chicken stuffed with ham and cheese, baked in marinara sauce and topped with melted mozzarella. A comforting one-dish dinner with a delicious surprise inside.
Equipment
- 1 | Large skillet | for frying
- 1 | Baking dish | 9x13 inch
- 1 | Shallow dishes | for egg and breadcrumbs
- 1 | Tongs or spatula |
- 1 | Knife and cutting board |
Ingredients
- 4 | | boneless chicken breasts |
- 8 | slices | deli ham |
- 4 | slices | mozzarella or Swiss cheese | for filling
- 2 | | large eggs | beaten
- 1.5 | cups | breadcrumbs or panko |
- 0.5 | cup | grated Parmesan |
- 2 | cups | marinara sauce |
- 8 | slices | fresh mozzarella | for topping
- 0.5 | cup | oil | for frying
- 1 | | salt and black pepper | to taste
Instructions
- Season chicken breasts with salt and pepper.
- Top each breast with ham and cheese, then fold or roll to enclose.
- Dip stuffed chicken in beaten egg.
- Coat thoroughly in breadcrumb-Parmesan mixture.
- Fry in hot oil 3–4 minutes per side until golden.
- Spread half the marinara in a baking dish and add the chicken.
- Top with remaining sauce and mozzarella slices.
- Bake at 375°F for 20–25 minutes until cheese is melted and bubbly.
- Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven to keep the coating crisp.
Secure the filling with toothpicks if the chicken does not stay closed.
Panko breadcrumbs give the crispiest exterior.
Reheat in a 350°F oven to keep the coating crisp.
Secure the filling with toothpicks if the chicken does not stay closed.
Panko breadcrumbs give the crispiest exterior.