Italian Stuffed Chicken Breasts in Marinara
Boneless, skinless chicken breast can be so boring. But there is nothing boring about this recipe for Italian Stuffed Chicken Breasts in Marinara.
- 4 boneless skinless chicken breasts
- 4 slices about 1-ounce each prosciutto
- 4 slices about 1-ounce each fontina or mozzarella cheese
- 1 egg lightly beaten
- ½ cup Italian style seasoned bread crumbs or as needed
- ½ cup oil for frying
- 2 cups marinara sauce
- 4 tablespoons grated Parmesan cheese
Place the chicken breast into a large zip-top bag, pound using a meat mallet (not the tenderizing side but the flat side) to ¼ inch thickness.
Place one slice of prosciutto and cheese on each; roll and either tie with string or fasten with a toothpick.
Beat an egg in a large shallow bowl; add the bread to another shallow bowl. Dip in egg; roll in breadcrumbs.
Heat oil until hot, fry chicken until golden brown.
Place one cup sauce on bottom of a baking dish, top with rolls, pour remaining sauce over; sprinkle with Parmesan cheese. Bake at 350º F for 20 minutes, or until hot.
Serving: 1gSodium: 1163mgFiber: 2gCholesterol: 170mgCalories: 592kcalPolyunsaturated Fat: 21gSaturated Fat: 11gFat: 33gProtein: 53gCarbohydrates: 18g