Chicken Parmesan Stuffed Shells

IngredientsFor the chicken Parmesan*

• 2 large skinless boneless chicken breasts
• Salt/pepper to taste
• 2 large eggs beaten
• 1 cup all-purpose flour
• 1.5 cups breadcrumbs
• 1 cup vegetable oil

Stuffed Shells

• 1 lb. jumbo pasta shells
• 3 cups shredded mozzarella cheese divided
• ½ cup Parmesan cheese divided
• 3 cloves garlic minced
• ½ cup basil chiffonade
• 1 pinch of red pepper flakes optional
• 24 oz. jar marinara sauce
• Cooking spray

InstructionsTo prepare the chicken

• Cut each chicken breast in half, lengthwise, to create a thinner cut. Season with salt/pepper as desired.
• Create a working station by lining up a plate containing the flour, then the bowl with the whisked egg, another plate with the breadcrumbs, followed by a clean plate.
• Dip the chicken into the flour and coat it generously.
• Then, dunk the chicken into the egg briefly, just long enough to moisten it back up.
• Finally, coat the chicken generously with the breadcrumbs and set it on the clean plate.
• Heat the vegetable oil in a skillet, (preferably cast iron), over medium-high heat. (If you have a cooking thermometer, the ideal temperature is 350 degrees.)
• Once heated, use tongs to carefully place the chicken into the skillet. *Avoid overcrowding the skillet and fry in batches if you’re able, the chicken with come out crispier.
• The oil should cover the chicken about halfway, (add more oil if necessary). Cook on the first side for about 6 minutes, using tongs to lift the chicken and check the bottom. Once it’s golden-brown, carefully cook the other side for approximately 6 more minutes. Reduce the heat if it gets too hot.
• Set the cooked chicken on a clean plate to cool. Once cool enough to handle, cut the chicken into cubes for stuffing into the pasta shells.

For the stuffed shells

• Preheat the oven to 375 degrees.
• Boil the shells according to package instructions. (I like to cut them off 1 minute since we’ll be baking the shells as well.) Drain the shells and set aside.
• Spread ¼ cup of the marinara around the bottom of a *lightly greased* 9 x 13 inch baking dish.
• Set aside a portion of the mozzarella, Parmesan and basil to top the shells with.
• Combine all remaining ingredients in a large bowl, (including the cooked/cubed chicken, folding that in last.)
• Stuff each shell with a cube or two of chicken parmesan/sauce mixture. Line the shells up side-by-side in the baking dish, and top with the remaining mozzarella cheese. (Save the Parmesan and basil for after baking.)
• Bake uncovered for 30 minutes, until the cheese begins to turn a golden brown.
• Remove from the oven and garnish with remaining Parmesan and basil. Serve, and prepare to be delighted!

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