Monday, December 26, 2011

Parmesan Stuffed Chicken

Mike made this delicious meal for us a month or so ago. The flavor is phenomenal. We served with gluten free spaghetti with marinara sauce, which makes this dish a healthier version of Chicken Parmesan.

Parmesan Stuffed Chicken
·4 boneless, skinless chicken breasts
·⅓ cup grated Parmesan cheese
·⅓ cup gluten free bread crumbs
·2 TBS fresh parsley, chopped
·1 TBS onion powder
·1 TBS garlic powder
·½ tsp salt
·1 tsp pepper
·1 TBS lemon juice
·½ TBS dried basil

Preheat oven to 450˚. Slit chicken breasts down the middle, lengthwise, to open (be careful not to cut all of the way through). In a small bowl, combine ingredients from Parmesan cheese to lemon juice. Stuff mixture into the center of each chicken breast. Place chicken breasts in a glass baking dish and season with dried basil. Bake for 30-40 minutes, or until juices from the chicken run clear. Serve with your favorite vegetable and spaghetti with marinara sauce.