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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - small shell pasta
  • 1/2 cups - shredded mozzarella cheese
  • 1/2 cups - ricotta cheese
  • 1/2 cups - grated Parmesan cheese
  • 1/2 cups - coarsely chopped flat-leaf parsley
  • - salt
  • 2 - large eggs
  • 2/3 cups - breadcrumbs
  • 4 - chicken breasts (8-10 oz. each)
  • 3 cups - store-bought marinara sauce
  • Directions:

    1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

    2. In a pot of boiling salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.

    3. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

    4. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165 degrees, about 50 minutes.

    5. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.

    Brief Description

    Breaded chicken breasts stuffed with pasta and Italian cheeses.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    December 21, 2015

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