My husband and I love Italian food, so when I saw this recipe, I knew I had to make it. I halved the recipe since there are only two of us. It was kind of a labor intensive dish, but it was totally worth it. I will definitely be making this recipe again.
Double-Stuffed Chicken Breast
- 1/2 c. small shell pasta (Make sure to get small shells. I used the medium shells and they were too big.)
- 1/2 c. shredded mozzarella cheese
- 1/2 c. ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1/2 c. chopped parsley
- 2 large eggs
- 2/3 c. breadcrumbs
- 4 8-10 oz. boneless, skinless chicken breasts
- 3 c. marinara sauce
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or tinfoil.
2. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water.
3. Transfer pasta to a bowl and add the mozzarella, ricotta, parmesan, and 1/2 c. parsley; season with salt.
4. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
5. Butterfly the chicken so you have room to stuff it.
6. Stuff the pasta-cheese mixture in the chicken.
7. Dip the stuffed chicken in the egg, then roll in breadcrumbs. Place on baking sheet.
8. Bake chicken until it reaches 165 degrees, about 50 minutes.
9. While the chicken is cooking, heat the marinara sauce.
10. Serve breast on bed of sauce, topped with remaining parsley
Recipe adapted from Food Network Magazine.