Chicken Parmesan Stuffed Shells
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Author: Chelsea
Serves: 6
Ingredients
Tomato Sauce
- 3 tablespoons olive oil
- 1/2 cup finely chopped yellow or white onion
- 1 teaspoon minced garlic
- Handful fresh basil leaves
- 2 (28 ounces each) cans peeled and crushed tomatoes
- 1 teaspoon white sugar
Chicken Parmesan
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 cup white flour
- 2 large eggs
- 1 and 1/3 cup Italian breadcrumbs
Shells and cheese
- 16 large pasta shells
- 1 and 1/3 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Optional additions: Italian seasoning, fresh basil for topping
Instructions
Tomato Sauce and Shells:
- In a saucepan over medium heat, pour in the 3 tablespoons olive oil. Let the oil heat up and then add in the finely chopped onion and minced garlic. Cook until tender -- about 5-6 minutes.
- Add in the basil (coarsely chop or cut it with kitchen shears -- no stems) and then the cans of tomatoes. Add in the sugar and a generous amount of salt + pepper. Add in some Italian seasoning too if desired.
- Reduce the heat low and simmer the mixture, stirring occasionally. Simmer until the other ingredients are ready (shells and then chicken).
- Meanwhile, bring a large pot of water to boil and cook the shells pasta according to package directions. Drain, rinse in cold water, and set on a plate so they don't stick together.
Chicken:
- Remove any fat and cut the chicken breasts into a few large even pieces.
- Grab 3 small bowls. Fill up the first with flour (stir in some salt and pepper. Add some paprika if desired). Fill up the second with the 2 eggs. Add in 1 tablespoon of water and beat with a fork. Take the third bowl and fill it up with the breadcrumbs.
- Place the chicken pieces in the flour and lightly cover, then just wet in the eggs, and then dredge in the breadcrumbs (I used ALL of them for 1 pound of chicken). Repeat the process once more (double breading makes these super delicious)! Flour, eggs, and breadcrumbs for the second time.
- In a large skillet over medium-high heat, add in the 3 tablespoons olive oil and heat until hot. Then place the chicken pieces in the oil and cook for 4-5 minutes on each side (turn the chicken only once) until completely cooked through.
- Remove to a cutting board to allow to slightly cool.
- Preheat the oven to 350 degrees F.
Putting it together:
- Slice the chicken into pieces that fill up the shells. Stuff the shells with the chicken and a little shredded mozzarella (the 1/3 cup).
- Pour and spread evenly 2 and 1/2 cups of the sauce on the bottom of a 9 x 13 baking pan. Place the stuffed shells right next to each other on top of the sauce.
- Cover with remaining sauce and top with remaining 1 cup mozzarella cheese and Parmesan cheese.
- Cover with foil and bake for 20-25 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.
- If desired top with additional Italian seasoning and fresh basil.
Aspects of the actual chicken parmesan adapted from The Food Network.
