8 ounces fresh mozzarella cheese, cut into 4 slices
Kosher salt and freshly ground pepper, to taste
1 cup plain breadcrumbs
1 cup finely grated parmesan cheese, divided
1 teaspoon dried oregano
1 cup all-purpose flour
3 large eggs, beaten
1/4 cup olive oil
2 cups jarred marinara
1/4 cup chopped fresh basil
Favorite cooked pasta, for serving
01Preheat oven to 425 F. Cut deep slit into each chicken breast horizontally, creating a
pocket. Stuff mozzarella in each chicken breast. Press edge of chicken breast together to
seal. Season chicken with salt and pepper.
02Mix breadcrumbs, 1/2 cup parmesan cheese and oregano in low, wide bowl. Add flour and
eggs to 2 separate bowls. Coat chicken in flour then dip in eggs. Let excess egg drip off
and then coat in parmesan breadcrumb mixture. Shake off any excess.
03Heat oil in large oven-safe skillet over medium heat. Add chicken and cook about 8
minutes, flipping halfway through, until golden-brown. Pour marinara around chicken.
Sprinkle remaining parmesan over chicken.
04Transfer skillet to oven and bake until chicken is fully cooked, and reaches 165°F, about
20 minutes. Garnish with basil and serve with pasta.