Mozzarella Stuffed Chicken Parmesan

Best paired with Due Amici Marinara Sauce

The only bad thing about making a meal is the difficult clean-up. With this one-pan mozzarella stuffed chicken parmesan, you can have an amazing meal without having to worry about a tornado tearing through your kitchen.


  • 5 boneless, skinless chicken thighs
  • Salt (to taste)
  • 1 egg
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ cup breadcrumbs
  • ¼ cup Panko breadcrumbs
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons olive oil
  • 5 tablespoons garlic and herb flavored tomato paste
  • 2 teaspoons dried parsley (optional)
  • 2 teaspoons garlic powder (Extra)
  • 2 teaspoons vegetable stock powder, divided
  • 10 thin slices Mozzarella cheese
  • 1 jar Due Amici Marinara Sauce


  1. Preheat oven to 450F. Lightly pound fillets between sheets of parchment/baking paper to ¼-inch thickness using a mallet. Pat chicken dry; season with salt.
  2. In a shallow medium-sized bowl, whisk the the egg, garlic powder and salt together. Set aside.
  3. In a separate shallow bowl, combine the breadcrumbs, Panko, basil and parmesan cheese.
  4. Spread 1 tablespoon tomato paste over one side of each fillet; top with parsley, garlic powder and vegetable stock powder; place one slice of mozzarella onto each half of a fillet; roll each fillet (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
  5. Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
  6. Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side until the coating is golden brown and the cheese on the inside has melted (approx. 4-5 minutes).
  7. Reduce heat to low and pour in the pasta sauce.
  8. Move the chicken with tongs so the sauce is evenly covered over the base of the pan; allow to simmer until fragrant (approx. 1-2 minutes).
  9. Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes.
  10. Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top.
  11. Garnish with extra dried parsley and Italian herbs.
  12. Serve warm over pasta