Parmesan Chicken Mozzarella

Ingredients

• 4chicken breasts
• 150 ggrated mozzarella
• 3 tbspplain flour
• 2eggs, whisked
• 100 gbreadcrumbs (any kind; the original uses a mixture of panko and golden breadcrumbs)
• 1 tbspolive oil
• 300 gpassata
• 4 tbsptomato and garlic purée
• 3 tbsp fresh, or 2 tsp driedchopped basil
• 2 tbspgrated Parmesan
• to tastesalt and black pepper
• 1 bagsalad
• to tastespaghetti or other pasta
• to tastesautéed potatoes
• to tastechips

Instructions

1. 1

   Prepare the chicken

   Heat the oven to 200°C (180°C fan). Slice each chicken breast lengthways to make a pocket, taking care not to cut all the way through.

2. 2

   Fill with mozzarella

   Put a handful of mozzarella inside each chicken breast, then fold the top flap back over the cheese.

3. 3

   Coat the chicken

   Set out the flour, whisked eggs and breadcrumbs in separate bowls. Dip each stuffed breast in the flour, then the egg, then the breadcrumbs.

4. 4

   Crisp the coating

   Heat the olive oil and fry the breadcrumb-coated chicken for 3 minutes on each side. This step is to crisp the coating, not to cook the chicken through.

5. 5

   Mix the sauce

   In an oven dish, combine the passata, tomato and garlic purée, basil, salt and black pepper.

6. 6

   Add the Parmesan

   Arrange the breaded chicken breasts on top of the sauce and scatter over the grated Parmesan.

7. 7

   Bake covered

   Cover the dish with foil and bake for 25–30 minutes.

8. 8

   Serve with pasta

   Serve the chicken over spaghetti, spooning up the tomato sauce and pouring the remaining sauce over the chicken. Finish with one more sprinkle of Parmesan.

9. 9

   Choose an alternative

   Alternatively, serve the chicken with sautéed potatoes and salad.

What is Parmesan Chicken Mozzarella?

This American-style chicken dinner is closely related to chicken parmigiana, a dish inspired by Italian cooking and commonly made with breaded chicken, tomato sauce and cheese. Here, mozzarella is tucked inside the chicken as well as Parmesan on top.

The method pairs a quick fry for a crisp coating with baking in sauce, so the chicken finishes cooking while taking on the flavours of tomato, garlic and basil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 621 calories, 66g protein, 36g carbs, 22g fat.

The chicken and cheeses provide most of the protein, while the breadcrumbs and pasta contribute most of the carbohydrate; mozzarella, Parmesan and olive oil contribute fat. For a balanced plate, serve with salad alongside and choose one of the listed starchy accompaniments rather than several.

The cheese and chicken

Chicken breasts: Slice a pocket lengthways, leaving one side joined so the breast can fold back over the filling. Keep the opening modest to help contain the mozzarella.

Mozzarella: Use the grated cheese as directed and divide it between the four breasts. Avoid packing the pockets so full that they are difficult to close.

Getting an even coating

The three bowls: Coat each breast in flour first, then egg, then breadcrumbs. Working in that order gives the crumbs a surface to cling to.

The fry: Give both sides 3 minutes in the oil to crisp the outside. The chicken is not meant to cook through at this stage; it finishes in the oven.

Building the tomato base

Passata: Stir it together with the tomato and garlic purée, basil, salt and pepper directly in the oven dish. This creates the sauce beneath the chicken.

Basil: Use 3 tablespoons when fresh, or 2 teaspoons if using dried basil. Keep the chicken on top of the sauce rather than stirring it in, so the crumb coating remains exposed.

Checking the finish

Bake: Cover the dish with foil and cook for 25–30 minutes at 200°C (180°C fan). The recipe gives a time range, so check that the chicken is cooked through before serving.

Texture: The coating is crisped in the pan before baking, while the sauce keeps the underside moist. The top may soften where it meets the sauce.

Choosing what to serve

Spaghetti: The listed serving suggestion is chicken on pasta, with the tomato sauce spooned over both. Add the final sprinkle of Parmesan just before eating.

Potatoes and salad: Sautéed potatoes and salad are offered as an alternative to pasta. Chips are also listed among the serving options.

Recipe notes & tips

• Set up the flour, egg and breadcrumbs before coating the stuffed chicken.
• Use a shallow dish for the flour, egg and crumbs to make dipping easier.
• Keep the chicken pocket intact at one side so it folds closed around the mozzarella.
• Fry only until the breadcrumb coating is crisp, then finish cooking in the oven.
• Spoon the sauce from the oven dish over the pasta and chicken when serving.

Variations

• Use dried basil: Add 2 teaspoons instead of the 3 tablespoons of fresh basil.
• Choose another pasta: Serve with a different pasta shape in place of spaghetti.
• Serve with potatoes: Swap the pasta for sautéed potatoes as suggested.
• Add salad: Use the listed bag of salad as a fresh side.
• Use another crumb: Choose any breadcrumbs, as the recipe allows.

Common mistakes to avoid

• Cutting all the way through: Leave one side of each breast joined so it can hold the filling.
• Overfilling the pocket: Use a handful of mozzarella and fold the chicken back over it.
• Skipping the flour: Dip in flour before egg and breadcrumbs so the coating follows the stated order.
• Frying to cook through: Fry for 3 minutes per side to crisp the coating, then bake the chicken.
• Leaving off the foil: Cover the oven dish for the stated 25–30-minute bake.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot throughout; the breadcrumb coating may soften after storage.

Frequently asked questions