Mozzarella-and-Basil-Stuffed Chicken with Marinara
Pappardelle-Zucchini Toss
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 4 oz fresh mozzarella cheese, cut into ¼-inch-thick slices
- 12 fresh basil leaves
- 1 cup Italian panko breadcrumbs
- 1 large egg
- 2 Tbsp olive oil
- ¾ cup natural marinara sauce, heated (such as Rao's)
Instructions
- Preheat oven to 400°F. Rub chicken with garlic; sprinkle with salt and pepper. Top each breast with cheese and 2 basil leaves. Roll up, and secure with wooden picks.
- Place breadcrumbs in a shallow bowl. Beat egg lightly in a second shallow bowl. Dip chicken in egg; dredge in breadcrumbs, pressing gently to adhere.
- Cook chicken in hot oil in a cast-iron or other ovenproof skillet over medium-high heat 2 minutes per side.
- Transfer skillet to oven, and bake 10 to 15 minutes or until chicken is done. Serve with marinara sauce.
Side Dish Ingredients
- 8 oz pappardelle pasta
- 3 zucchini
- 2 Tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cook pasta according to package directions.
- Cut zucchini into long, thin ribbons using a vegetable peeler. Toss together hot pasta, zucchini, and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
235
|
597
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 40 | 9 | 49 |
| Carb (g) | 12 | 32 | 44 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 536 | 215 | 751 |
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