My husband is skinny. He works hard and he works out, so he can eat meals like this.  Me, I don’t eat meat and I couldn’t eat this much fat if I wanted to, so I had plain spaghetti & vegetables only.  The hubby loves this full-fat, super cheesy Parmesan chicken. Special thanks to the Greensbury Market for the organic chicken.  They also sent us some Organic Sirloin which I’ll share with you another day.

I used Better Than Chicken Bouillon because it’s what I have on hand, but they do make real chicken bouillon as well. If you haven’t tried the Superior Touch Better Than Bouillon brand, I highly recommend it.  They have full-meat varieties as well as vegetarian and vegan and their bouillons are exceptional.  They have a creamy consistency and fabulous flavor.  I’ve used the beef bouillon at Dinners Ready and there’s a noticeable difference.  I also use their Better Than Beef version for myself – it’s amazing!  I’ve tried other vegetarian bouillons and found them to be very bitter.  These are so tasty!

Cheese Stuffed Chicken Parmesan
Serve with spaghetti sauce, noodles, and additional Parmesan cheese. Hubs had his with garlic bread, green salad, and cheese covered broccoli as <g class="gr_ gr_90 gr-alert gr_gramm undefined Punctuation multiReplace" id="90" data-gr-id="90">well..</g>
Author:
Cuisine: Italian
Type: Main Dish
Yield: 4
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 4 skinless, boneless chicken breasts
  • 4 (3x1") slices Monterrey Jack Cheese
  • 2 eggs
  • 1 tsp Better Than Chicken Bouillon (or 1 tsp Chicken Bouillon Granules)
  • ¼ cup flour
  • Salt
  • Pepper
  • 1 cup bread crumbs or Panko
  • ¼ cup grated or flaked Parmesan cheese
  • 1 tsp. snipped parsley
  • 4 tbsp. olive oil
Instructions
  1. Preheat oven to 375
  2. Rinse the chicken breasts. In thickest part of each chicken piece, cut a pocket just large enough for the cheese slice (I use Kitchen Shears - its so much easier than using a knife). Place a cheese slice in each pocket and close the pocket with a wooden toothpick.
  3. Seasoned Flour: stir together flour, season with salt and pepper in a shallow bowl or plate.
  4. Egg Wash: Whisk together the eggs and bouillon in one large, flat bowl. Better than Chicken Bouillon is perfect for this and tastes fabulous - even though it's vegetarian.
  5. Breading: Mix Parmesan cheese, parsley, and Panko bread crumbs in third shallow dish.
  6. Coat chicken on both sides with the seasoned flour, next dip in egg mixture; finally dredge both sides in the crumb/cheese mix patting to help it adhere to the egg & flour.
  7. Brown in hot oil 2-3 minutes on each side. Transfer to lightly oiled baking dish.
  8. Bake in 375 degree oven 20 minutes.