#Chicken #Parmesan #Stuffed #Shells
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Chicken Parmesan Stuffed Shells
Savory Pasta shells stuffed with chicken parmesan and a cheesy marinara sauce, all topped with mozzarella and fresh basil.
Ingredients
For the chicken Parmesan*
Instructions
Chicken Parmesan Stuffed Shells
Savory Pasta shells stuffed with chicken parmesan and a cheesy marinara sauce, all topped with mozzarella and fresh basil.
Ingredients
For the chicken Parmesan*
- 2 large skinless boneless chicken breasts
- Salt/pepper to taste
- 2 large eggs beaten
- 1 cup all-purpose flour
- 1.5 cups breadcrumbs
- 1 cup vegetable oil
- Stuffed Shells
- 1 lb. jumbo pasta shells
- 3 cups shredded mozzarella cheese divided
- ½ cup Parmesan cheese divided
- 3 cloves garlic minced
- ½ cup basil chiffonade
- 1 pinch of red pepper flakes optional
- 24 oz. jar marinara sauce
- Cooking spray
Instructions
- To prepare the chicken
- Cut each chicken breast in half, lengthwise, to create a thinner cut. Season with salt/pepper as desired.
- Create a working station by lining up a plate containing the flour, then the bowl with the whisked egg, another plate with the breadcrumbs, followed by a clean plate.
- Dip the chicken into the flour and coat it generously.
- Then, dunk the chicken into the egg briefly, just long enough to moisten it back up.
- Finally, coat the chicken generously with the breadcrumbs and set it on the clean plate.
- Heat the vegetable oil in a skillet, (preferably cast iron), over medium-high heat. (If you have a cooking thermometer, the ideal temperature is 350 degrees.)
- Once heated, use tongs to carefully place the chicken into the skillet. *Avoid overcrowding the skillet and fry in batches if you’re able, the chicken with come out crispier.
