Stuffed Chicken Parmesan
The ultimate comfort food awaits with this Stuffed Chicken Parmesan. Juicy chicken breasts are filled with creamy cheese and spinach, then baked to perfection with a crispy coating. It's an easy, satisfying weeknight dinner that will have everyone coming back for seconds!
Equipment
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 6 pieces chicken breasts thin, you can pound it down if they’re a little thicker
- 4 ounces cream cheese softened
- 10 ounces spinach frozen, thawed and drained, chopped
- 1.5 cups Mozzarella cheese shredded, divided
- 6 tablespoons parmesan cheese grated, divided
- 1 piece egg beaten
- 10 pieces RITZ Crackers crushed
- 1 cup pasta sauce your favorite, warmed up
Instructions
- Preheat your oven to 375 degrees Fahrenheit. This ensures that your chicken cooks evenly and achieves that perfect golden color once it’s baked.
- In a medium bowl, combine cream cheese, spinach, 3 tablespoons of parmesan cheese, and 1 cup of the mozzarella cheese. Mix well until everything is well incorporated and creamy. This filling should have a smooth consistency, making it easy to spread.
- Take a shallow dish and place the crushed RITZ Crackers in one and the beaten egg in another. This setup will help you coat the chicken later. Make sure the crumbs are finely crushed for a well-adhered coating.
- Take each chicken breast and carefully spread a generous amount of the cheese and spinach mixture onto it. Be careful not to overfill; you want to roll them up tightly without spilling the filling out.
- Once filled, roll the chicken breasts tightly, securing the ends with toothpicks. This step is crucial to keep the filling intact while baking.
- Next, dip each rolled chicken bundle into the beaten egg, ensuring that it’s evenly coated. This will help the crumbs stick.
- Now, roll the chicken in the cracker mixture, pressing lightly to make sure the crumbs adhere well to the surface. This creates a lovely crunchy exterior once baked.
- Place the chicken seam side down in a greased 9x13-inch baking dish. This positioning helps to keep the filling inside while allowing the outside to become nice and crispy.
- Spray the chicken lightly with cooking spray to encourage browning and ensure it doesn’t stick to the dish.
- Pop the baking dish into the oven and bake for 30 minutes, or until the chicken is cooked through and the crumbs are golden brown. Keep an eye on it to avoid overcooking.
- Once done, remove the toothpicks before serving, and top each chicken piece with warm pasta sauce and the remaining mozzarella cheese. Allow the cheese to melt slightly before serving. Enjoy your delicious Stuffed Chicken Parmesan!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain the crispiness.
- Freezing: You can freeze the unbaked stuffed chicken. Wrap tightly and store for up to three months. When ready to cook, bake from frozen, increasing the cooking time slightly.
- Pairing: This dish pairs wonderfully with a fresh green salad or garlic bread to soak up any extra sauce.
- Garnish: Sprinkle fresh basil or parsley on top before serving to add a pop of color and freshness.
- Cooking tip: For an extra crispy coating, broil the chicken for the last 2 to 3 minutes of cooking.
- Make it cheesy: Add more cheese on top for an indulgent twist!