Yes, you read that correctly…breaded chicken, covered in cheese and stuffed inside garlic bread. Heeeeaven, I’m in heaaaaaven…and it’s so much easier than it looks.
You may have seen this tasty treat floating around facebook lately. Here’s a link to it on youtube.
Chicken Parmesan Stuffed Garlic Bread
1 chicken breast, boneless & skinless
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs (I used panko)
1 cup oil, for frying
1 large baguette (or french bread)
10-12 mozzarella slices (I couldn’t find thin sandwich-style slices so I opted for Asiago)
Marinara sauce (or not)
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
1. Slice the chicken breast into 1-cm thick strips. (I ended up with 8 slices)
2. Place the flour, eggs, and breadcrumbs into 3 separate bowls.(for once I didn’t have to double the breading, this was PLENTY)
3. Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the breadcrumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F/ 180˚C and Preheat oven to 350°F / 180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips.) (I cut off the heels…my favorite part of the bread normally. I ended up with 4 segments)
8. Hollow out the insides of the baguette pieces with a knife.
9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken. (Asiago isn’t the best rolling cheese so I kinda stuffed it in around the chicken.)
10. Push the rolled chicken strips into a baguette piece. (I ended up with 2 pieces of chicken per bread segment. I put some on top of each other and some end to end to make them fit)
11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
12. In a small bowl, mix together ingredients for garlic butter.
13. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices. (I brushed some on and then just poured evenly)
14. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
15. Remove the foil and serve with marinara! (or nix the marinara)