This One Easy Trick Will Change The Way You Make Chicken Parm FOREVER
GET THE RECIPE HERE.
We've done a lot of things to chicken parm. We've made it a dip, stuffed it in peppers, heck, we've even put it in a crunchwrap. What we hadn't done until recently, however, is stuff it with cheese. Why it took us so long is mind-boggling, considering our obsession with the dish. But that's beside the point. We're here now with, what could be, your new go-to chicken Parmesan.
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There are two ways to stuff chicken breasts: hasselback style or pocket route. For this, the latter makes the most sense since you don't want to sacrifice the crispy bread coating. To make a "pocket," simply use a sharp paring knife to cut a slit into the chicken breast. It's easier to do this if the breast is tenderloin side up (so that you're looking at the ugly side). Work slowly and carefully.
Next, you need to stuff the chicken. We prefer sliced fresh mozz, but shredded totally works too! Stuff generously, of course, but not so much that you aren't able to reconnect the cut sides of the chicken. After the chicken is stuffed, you dredge as normal.
We crisped up the chicken in a very thin layer of olive oil since we wanted to add the marinara right to the same skillet. (Something that would pretty gross if we were to fry with an inch or more of vegetable oil.) Once the chicken is golden, it's topped with parm and basil then sent into the oven to bake until it's cooked.
It's one simple step that makes a world of difference because bite gets the perfect amount of melty cheese. You're going to love it.
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