Stuffed Chicken Parm MrldCtyGrl

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 526.9
  • Total Fat: 19.6 g
  • Cholesterol: 213.3 mg
  • Sodium: 1,214.8 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 70.2 g

View full nutritional breakdown of Stuffed Chicken Parm MrldCtyGrl calories by ingredient
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Number of Servings: 4


    4 boneless skinless Chicken Breast
    1 cup fresh Spinach, chopped
    3 leaves fresh Basil, chopped
    4 oz shredded Mozzarella Cheese
    4 slices Ham, regular
    1 lareg Egg
    1/4 cup Flour
    1/2 cup Breadcrumbs
    2 Tbsp Parmesan
    1 Tbsp Butter
    1 Tbsp Canola Oil
    1/2 jar Kirkland Marinara Sauce


The nutrition calculator was assuming that all of the flour and breadcrumbs and parm and eggs was being consumed , so I've adjusted the ingredients in the calculator to give a more accurate representation of what we're actually EATING (since some of each of the breading materials will be left behind). The actual visible RECIPE INGREDIENTS are the correct volume for preparing it. Also, most of the carbs are from the Kirkland marinara sauce. Since this is what we're eating until it's gone from the pantry I'll leave it for now, I guess we're making it from scratch from here on!


In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Mix breadcrumbs and parmesan in a third shallow bowl. Set aside.

Finely chop spinach and basil, combine in a bowl with shredded mozza and set aside.

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. (Or Butterfly the breasts). Repeat with all four chicken breasts.

Layer each breast with 1 slice of ham, then with 1/4 of cheese, spinach and basil mixture. Fold in the sides and roll up, seam side down.

Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the filling.)

In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F).

While chicken is in oven, heat marinara sauce separately. Serve 1/2 cup of marinara sauce on the plate, topped with finished chicken breast, and a caesar salad on the side.

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