Mozzarella Stuffed Chicken Parmesan

Italian chicken Parmesan dish

This Italian chicken parmesan dish is a perfect family pleaser, and easy to make. I can't take credit for making this one. This stuffed chicken parmesan recipe is a creation of my son Sammy.

Sammy is an excellent cook, and he should be, as he has a culinary degree. He is always making some amazing and delicious creations. His stuffed chicken parmesan is no exception to amazing and delicious, made with all fresh ingredients, mozzarella, basil, and prosciutto.

The ingredients and instructions for this delicious dish are below:

Italian chicken Parmesan recipe

First Sammy cut the chicken breasts in half lengthwise.

He set up a breading station using beaten eggs, flour, and breadcrumbs and fried them on both sides.

I would have used my Cast Iron Skillet for this.

Italian chicken Parmesan

 He spread some sauce in the bottom of a baking pan. Then he placed one-half of each chicken breast in the pan and layered it with prosciutto, mozzarella, and basil.

You can use your favorite sauce in a jar or try my Quick Marinara sauce here.

breaded chicken Parmesan recipe

Sammy then placed the second half of the chicken breast on top.

Again he layered the fresh mozzarella and basil on top, bake this according to the instructions below.

Italian Chicken Parmesan Recipe:


3 large chicken breast
1c. flour
4 eggs, beaten
1 log of fresh mozzarella
1/2c. of fresh basil
1 jar favorite tomato sauce
4 slices fresh prosciutto
1 to 2c. oil

-Preheat oven to 425 degrees
-Cut each chicken breast in half
-Cover chicken with saran wrap on a cutting board
-Tenderize the chicken breast with a meat tenderizer, set aside
-Set up a breading station with the flour, beaten eggs, and breadcrumbs
-Dredge chicken breast in flour, then eggs, and finally breadcrumbs
-Heat oil in a large frying pan; make sure there is enough to cover the bottom of the pan
-Once the oil is hot place chicken in oil and brown on each side, probably 2 min. per side
-Remove chicken from frying pan to a plate or sheet tray covered in paper towels to drain oil
-Grease a baking dish with Pam or Crisco
-Cover the bottom of the baking dish with a thin layer of the tomato sauce
-Thin slice the fresh mozzarella
-Chop fresh basil
-Layer 3 pieces of chicken breast on the bottom of the pan
-Top chicken with sliced prosciutto, then sliced mozzarella, then half the basil
-Place other chicken breasts on top, then place a few slices of mozzarella
-Spoon some of the tomato sauce on top with the remainder of the basil
-Place in preheated oven and cook for 30 minutes


-Check the chicken after 20 minutes for doneness.  Adjust time and temperature accordingly

-Serve with a side of your favorite pasta.

Sammy lives two hours away from us so I didn't get to taste his creation but just looking at the pictures makes my mouth water.

For more from my son Sammy, you can check out his Facebook page: Cooking with Monaco 

As always thanks for stopping by and I hope you enjoy

Handy Kitchen Tools for this Recipe


  1. I can imagine the flavors and the fragrances from this recipe - wow! Chicken Parmesan is good to start with, but prepared like this it has to be totally heavenly.

    1. I agree Susan, as I had to imagine the taste of this one myself. It's too bad he did't make this one when they visited. Thanks!!

  2. These look absolutely amazing! Now I am hungry and wishing this was on the menu for tonight!

    1. Oh!! well, there is always another night for dinner!! Thanks Carlee.

  3. With a combination of so many of my favorite recipe ingredients, how could I not love this recipe! It sounds wonderful.

    1. So much flavor in this one Cynthia, I just wish he would have made this when they visited. I'll just have to wait until next time or make it myself. Thanks.

  4. My complements to Sammy! He obviously learned a lot from his Dad! This not only looks tasty, the picture with the pasta is perfectly plated! Kudos!

  5. Replies
    1. Thanks Peggy, I'll let my son know. Looks like he did a great job on this one.

  6. This is one I'll be trying very soon. Right now I'm roasting chicken breasts for my 16-year-old dog's special diet, but I have three large boneless breasts left to use. A quick trip to the store, and I'll have everything I need.


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