Stuffed Chicken Parmesan

I love love love Italian food. And Chicken Parmesan is one of my favorites... I normally do not stuff it but I did the other night because while in Singapore I wanted Lasagna very badly so I went to get the supplies to make it and the small 6oz Frigo Ricotta Cheese was 24 dollars ( so not kidding) and an 8 oz Mozzarella Cheese the processed blah kind not the awesome fresh Buffalo was 14 dollars so I have been wanting both Chicken Parm and Ricotta and Moz for months! So I made a new version of a Cochran Family favorite. 



Stuffed Chicken Parmesan 4 servings


4 Boneless Skinless Chicken Breasts Frozen or Fresh (I used Kirkland Signature Frozen)


Coating
1 cup of Flour
2 cups of your favorite bread crumbs ( I use Panko Or Italian Herb)
1/2 cup of Kraft Grated Parm (green canister or what ever brand. Just not fresh grated parm)
2 eggs


Stuffing
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese
Salt  and Pepper to season


Your Favorite Marinara Sauce. (I love the Del Monte Canned the best of store bought or Classico)*
Fresh shredded Parmesan from the Fridge section of your grocery store
Your Favorite Pasta (Spaghetti works but you dont get as much marinara on it as other pastas)


Preheat oven to 400.
Now Frozen Chicken Breasts work better . So if you use frozen defrost them just enough that you can butterfly them. (sliced thru the center but not all the way through).  Set them aside. 


In a bowl mix the ricotta and mozzarella and season with Salt and Pepper. Then take two more containers. In one beat the eggs and in the other mix the flour and bread crumbs , kraft parm and season with salt to your tastes. Always remember my recipes are flexible. Season to how you like it. Like if you like a kick add some red pepper flakes to the ricotta mix or italian herbs etc. Dip the top side of the butterflied Chicken in the eggs and then the bread crumb mixture. Only the outside.


Place them on a sprayed cookie sheet or baking dished breaded side down. Put cheese mixture in the middle and fold the breasts back together. Throw them in the oven. While they cook .. 


Cook your pasta as directed and heat your marinara. 


Check the chicken every 15 minutes with a thermometer. When the Chicken gets to 160. Sprinkle the breasts with the fresh parmesan cheese. When the Chicken gets to 170-175 pull it out of the oven and let it rest for at least 5 minutes . It will continue to cook out of the oven when it is 180 it is good to go. ALWAYS COOK POULTRY to 180 degrees!!!!


Plate it how ever you like. I put pasta and marinara on the bottom and put the chicken on top and add more sauce.


Serve with Garlic bread and Salad!