Cheese Stuffed Chicken Parmesan
Prep Time
Cooking Time
Total Time
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>
Type: Main Dish
Cuisine: Italian
Yield: 4
  • 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
  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.
Recipe by Baby to Boomer Lifestyle at