4 boneless, skinless chicken breasts
1 cup shredded mozzarella cheese
1 cup fresh spinach leaves
1 large tomato, thinly sliced
1 cup marinara sauce
1/2 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
2 eggs, beaten
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish
Directions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with a few spinach leaves, slices of tomato, and a generous amount of mozzarella cheese.
Secure the openings with toothpicks to keep the stuffing inside.
Season the outside of the chicken breasts with salt and pepper.
Dip each chicken breast in the beaten eggs, then coat with breadcrumbs.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
Pour the marinara sauce over the chicken breasts, then sprinkle with Parmesan cheese.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.
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Remove the toothpicks, garnish with fresh basil leaves, and serve hot.
Variations & Tips
For a healthier version, you can use whole wheat breadcrumbs and low-fat mozzarella cheese. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce. You can also experiment with different cheeses for the stuffing, such as provolone or fontina, for a unique flavor. For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes as a coating.
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