Friday, January 29, 2010

Stuffed Chicken Parmesan

I sort of made this recipe up on the fly, so I'll try to be as exact as possible with the measurements! I saw a similar recipe on and modified it to the ingredients I had on hand at home.

*Sorry the picture sucks, my camera died and I had to take it with my phone*

  • 2 - 4 chicken breasts pounded 1/4 inch thick
  • 1 can of diced tomatoes (you can cut cherry tomatoes in half to use if you have fresh ones on hand)
  • 1, 2 cup bag of mozzarella cheese
  • 1 jar of your favorite pasta sauce
  • Italian seasoning (a few dashes)
  • 2 cups of bread crumbs (Italian style)
  • 1 cup of Parmesan cheese
  • Toothpicks
  • Your choice of pasta (normally I would have used spaghetti, but I was out so I used riggatoni)
  • Pre-heat the oven to 375 degrees
  • Take the pounded chicken breasts and lay out on a cutting board. Down the middle of each place some of the tomatoes and cheese and sprinkle the top with some italian seasoning.
  • Roll up each piece tightly starting with whatever is the smallest end. Hold ends together with toothpicks.
  • Take each rolled piece and coat in the breadcrumbs mixed with the parmesan cheese
  • In the bottom of a large baking dish (size depends on the number of pieces you are making) add some of the pasta sauce, just enough to coat the pan and place each piece of chicken into the pan.
  • Pour some of the pasta sauce over the top and sprinkle more cheese on top.
  • Cook for 35-45 mins until chicken is cooked through. The thinner it is pounded the faster it will cook and mine took about 38 mins to be totally done.
  • Serve over pasta and enjoy!


  1. This sounds AMAZING!!! I'll have to try it soon!

  2. You know for not really having a recipe it turned out pretty awesome!