BEST WINE WITH CHICKEN PARM RECIPES

Steps:

• Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
• Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
• Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
• Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
• Garnish with parsley and more Parmesan before serving.

Steps:

• Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
• Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
• Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated.
• In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken.
• Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.