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stuffed chicken parmesan with mashed potatoes and green and yellow beans on a black dinner plate

Stuffed Chicken Parmesan

mashed Yukon potatoes, garlic beans, marinara

STARS

A crispy cutlet of chicken parmesan is one of those essential Italian-American dishes. Coating the outside in a panko breadcrumb mixture seals in the natural juices of the chicken and provides a crunchy exterior. Stuffed with shredded mozzarella cheese and sundried tomatoes, break out the red checkered tablecloth for this one!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Cream Cheese Mashed Potatoes

  • 2 pound yukon gold potatoes, roughly chopped
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • ¼ cup heavy cream
  • 4 ounces cream cheese, softened to room temperature
  • Salt and pepper to taste

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Stuffed Chicken Parmesan

  • 1 8-ounce jar roasted tomatoes, drained and chopped
  • 1 1/2 cups shaved parmesan
  • 1 cup shredded mozzarella
  • 4 boneless, skinless chicken breasts

Breading

  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/4 cup grated parmesan
  • Zest of 1 lemon
  • 1/4 cup parsley, minced
  • 3 eggs, beaten well
  • 1 cup all-purpose flour

Topping

  • Shredded parmesan
  • Shredded mozzarella

Beans

  • 1/2 pound yellow wax beans, trimmed
  • 1/2 pound green beans, trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt, to taste
Directions
1
Preheat the oven to 350°F.
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, sour cream, heavy cream, cream cheese, salt and pepper. Mash until smooth.
3
To make the sauce, heat the olive oil in a medium saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1 to 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
4
In a bowl, combine the roasted tomatoes, parmesan and mozzarella.
5
Slice the chicken breasts in half lengthwise and gently pound to flatten. Place the chicken in a baking dish with sides and fill each piece of chicken with about 1-2 tablespoons of the tomato-cheese mixture. Roll the chicken breasts up and place seam side down in the baking dish.
6
Place the breadcrumbs in a shallow bowl and stir in the garlic powder, grated parmesan, lemon zest, parsley and a big pinch of salt. Place the eggs in a second dish and the flour in a third. Season each with salt and pepper. 
7
Dip the stuffed chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place in the baking dish seam side down. Repeat with all of the chicken.
8
Bake the chicken for 10 minutes. Pour in the tomato sauce, sprinkle with shredded mozzarella and parmesan and bake for another 5 minutes, until cooked through and melted.
9
Meanwhile, bring a large pot of salted water to a boil for the beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green and yellow beans for 2-3 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes and return to the empty pot. Toss with olive oil, garlic and season with salt.  
10
Divide the stuffed chicken between plates, cover in sauce and serve with beans and mashed potatoes on the side.

Stuffed Chicken Parmesan

mashed Yukon potatoes, garlic beans, marinara

STARS

A crispy cutlet of chicken parmesan is one of those essential Italian-American dishes. Coating the outside in a panko breadcrumb mixture seals in the natural juices of the chicken and provides a crunchy exterior. Stuffed with shredded mozzarella cheese and sundried tomatoes, break out the red checkered tablecloth for this one!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Cream Cheese Mashed Potatoes

  • 2 pound yukon gold potatoes, roughly chopped
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • ¼ cup heavy cream
  • 4 ounces cream cheese, softened to room temperature
  • Salt and pepper to taste

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Stuffed Chicken Parmesan

  • 1 8-ounce jar roasted tomatoes, drained and chopped
  • 1 1/2 cups shaved parmesan
  • 1 cup shredded mozzarella
  • 4 boneless, skinless chicken breasts

Breading

  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/4 cup grated parmesan
  • Zest of 1 lemon
  • 1/4 cup parsley, minced
  • 3 eggs, beaten well
  • 1 cup all-purpose flour

Topping

  • Shredded parmesan
  • Shredded mozzarella

Beans

  • 1/2 pound yellow wax beans, trimmed
  • 1/2 pound green beans, trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt, to taste

Directions

1
Preheat the oven to 350°F.
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, sour cream, heavy cream, cream cheese, salt and pepper. Mash until smooth.
3
To make the sauce, heat the olive oil in a medium saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1 to 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
4
In a bowl, combine the roasted tomatoes, parmesan and mozzarella.
5
Slice the chicken breasts in half lengthwise and gently pound to flatten. Place the chicken in a baking dish with sides and fill each piece of chicken with about 1-2 tablespoons of the tomato-cheese mixture. Roll the chicken breasts up and place seam side down in the baking dish.
6
Place the breadcrumbs in a shallow bowl and stir in the garlic powder, grated parmesan, lemon zest, parsley and a big pinch of salt. Place the eggs in a second dish and the flour in a third. Season each with salt and pepper. 
7
Dip the stuffed chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place in the baking dish seam side down. Repeat with all of the chicken.
8
Bake the chicken for 10 minutes. Pour in the tomato sauce, sprinkle with shredded mozzarella and parmesan and bake for another 5 minutes, until cooked through and melted.
9
Meanwhile, bring a large pot of salted water to a boil for the beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green and yellow beans for 2-3 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes and return to the empty pot. Toss with olive oil, garlic and season with salt.  
10
Divide the stuffed chicken between plates, cover in sauce and serve with beans and mashed potatoes on the side.