Mozzarella-and-Basil-Stuffed Chicken with Marinara
Pappardelle-Zucchini Toss
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp minced garlic
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 oz fresh mozzarella cheese, cut into ¼-inch-thick slices
- 4 fresh basil leaves
- ⅓ cup Italian panko breadcrumbs
- 1 large egg
- 1 Tbsp olive oil
- ¼ cup natural marinara sauce (such as Rao's), heated
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
- 2 oz pappardelle pasta
- 1 zucchini
- 2 tsp extra virgin olive oil
- 3 Tbsp freshly grated Parmesan cheese
- ⅛ tsp kosher salt
- ⅛ 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 | 2 | 2 | |
| Calories |
370
|
202
|
572
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 43 | 7 | 50 |
| Carb (g) | 12 | 25 | 37 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 474 | 268 | 742 |
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