Chicken Parmesan Stuffed Shells
Savory Pasta shells stuffed with chicken parmesan and a cheesy marinara sauce, all topped with mozzarella and fresh basil.
For 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
- 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
To 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!
Calories: 593kcal, Carbohydrates: 75g, Protein: 32g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 102mg, Sodium: 1012mg, Potassium: 632mg, Fiber: 4g, Sugar: 6g, Vitamin A: 855IU, Vitamin C: 6.9mg, Calcium: 362mg, Iron: 3.9mg