One Pan Mozzarella Stuffed Chicken Parmesan

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  Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 pinch salt ( to taste)
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  Tomato Paste(60g)
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  2 teaspoons dried parsley
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  Garlic powder(10g)
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  1 teaspoon salt (divided)
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  Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Egg, Whole, Large
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  Garlic powder(5g)
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  Bread Crumbs, Dry, Plain(60g)
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  Bread Crumbs, Panko, Dry(60g)
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  Basil, Fresh(5g)
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  Parmesan Cheese(30g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pasta Sauce, Marinara, Canned

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides with salt and garlic powder. Lightly pound between two pieces of plastic wrap to even thickness using a mallet.
2. 2Spread tomato paste on one side of each thigh, then sprinkle with fresh basil and garlic powder. Place a portion of the part-skim mozzarella in the center, then roll tightly and secure seam-side down with a toothpick if needed.
3. 3In a shallow bowl, whisk together the large eggs, garlic powder, and salt. In another shallow bowl, combine the plain dry bread crumbs, panko bread crumbs, fresh basil, and grated Parmesan. Coat each rolled chicken thigh in the egg mixture, then dredge thoroughly in the breadcrumb mixture.
4. 4Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Once shimmering, carefully place the chicken rolls seam-side down and cook 4–5 minutes until the coating is golden brown. Flip and cook the other side 4–5 minutes until golden and the internal temperature reaches 165°F.
5. 5Reduce heat to low and pour the marinara pasta sauce around the chicken rolls, tilting the pan to distribute evenly. Simmer 1–2 minutes until fragrant.
6. 6Top each chicken roll with additional mozzarella and transfer the skillet to a preheated 375°F oven. Bake 8–10 minutes until the cheese melts and becomes bubbly.
7. 7Remove from oven and let cool 5 minutes until safe to handle.
8. 8Divide the chicken rolls and sauce evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days, or freeze for up to 3 months.