Description
For a unique way to enjoy Chicken Parmesan, try filling and rolling it. One extra step will have your entire family thinking you are a wizard in the kitchen!
Ingredients
Scale
- 3 chicken breasts, cut in half (horizontally), pounded thin
- kosher salt
- black pepper
- long toothpicks
- 1 1/2 jars marinara sauce
- 5 to 6 pieces of string cheese, each pulled apart into threes
- 20 fresh baby spinach leaves
- 3/4 Cup flour
- 3 eggs
- 2 Tablespoons milk
- 2 to 3 Cups Panko breadcrumbs
- 1/2 Cup Parmesan cheese, freshly grated
- oil for frying
- fresh basil leaves, torn
- 2 Cups mozzarella cheese, shredded
Instructions
- Season the flattened chicken breasts with kosher salt and black pepper.
- Place a piece of chicken on a flat surface. Place three to four pieces of the torn string cheese (horizontally) onto the chicken. Add a few fresh spinach leaves and a spoonful of sauce.
- Roll tightly and secure each end with a long toothpick (3″ to 4″). Repeat for the remaining pieces.
- Heat up enough oil in a pan to cover the chicken about half. Medium to medium-high.
- Preheat oven to 350°.
- Prepare the dredging station. One bowl for the flour. Another whisk together the eggs and milk. The last bowl combine the Panko and Parmesan cheese.
- Dredge each roll into the flour. Dip in the egg mixture. Coat with the breadcrumbs.
- Fry the chicken ensuring to brown all sides.
- Remove and allow any excess oil to drain on paper towels. Season lightly with kosher salt.
- Place a thin layer of sauce into your baking pan or dish.
- Add the chicken in a single layer.
- Top each with a few spoonfuls of sauce. Add just a touch more sauce to the bottom.
- Add a few torn basil leaves.
- Cover and bake for 35 minutes.
- Sprinkle on the shredded mozzarella. Place under broiler until the cheese is melted and browned.
- Garnish with additional fresh basil leaves.
- ENJOY!
Notes
SEE POST!
- Prep Time: 15 minutes
- Cook Time: 55 minutes