Stuffed Chicken Parmesan


I wasn’t drunk. I was going for angle drama.
This Parmesan crusted and stuffed chicken breast is pounded flat and rolled instead of folded for added dimension. That sounds like a violent way to treat a chicken, but it’s dangerously delicious, too.My process for cooking? I just throw things together and keep adding, tweaking and changing until I like it. When I start a meal, I have no idea what it’s going to be like until I’ve tasted it. I just grab ingredients and go.

It was such a success that even though I don’t like chicken generally, I LOVE THIS. Yes, I’m yelling. I just violently took a mallet to my chicken and now I’m yelling that I loved it. What am I coming to? The smell is deliciously lasagna-like. In fact, you could add garlic to the sauce and spinach to the cheese mixture for even more color and flair.

In the recipe below you have options for Ricotta and sauce. I don’t usually keep Ricotta, so I went with the sub of cottage cheese and Parmesan. It adds a slight bit of carb, but the pizza sauce levels the playing field  because it’s lower carb.

This recipe uses two chicken breasts, but you can double or triple the recipe for more, hungry diners.

 

Stuffed Chicken Parmesan

2 large boneless skinless chicken breasts, pounded flat
1/2 cup large curd 4% cottage cheese + 1/2 cup grated Parmesan cheese (canned); or 1/2 cup Ricotta cheese
2 tsp dried Parsley
1/4 cup + 4 Tbsp Pizza sauce (very low carb)  
or 1/4 cup + 4 Tbsp Spaghetti sauce (moderate carb)
1 cup mozzarella cheese
4 Tbsp grated Parmesan cheese

Preheat oven to 350 degrees Fahrenheit.

Pound breasts to about 1/4″ (I place breasts in a ziplock bag and smack with a meat mallet one at a time). Lay breasts flat in baking dish (or one at a time if too big for both).

Combine Parmesan cheese with cottage cheese and parsley (or, if using Ricotta, combine with parsley). Spread cheese mixture across the top of the chicken. Add half of the 1/4 cup of sauce to each piece of chicken and spread. Top with 1/2 of the mozzarella cheese (save half for later).

Gently roll chicken. Place in pan so the edge left from rolling is underneath the chicken. Sprinkle Parmesan cheese on top of the roll and on edges and pat into chicken. This will create a little bit of a crust.

Bake for 30 minutes, uncovered.

Reduce heat to 325 degrees.

Remove chicken from oven. Top each chicken piece with 2 Tbsp pizza sauce and the rest of the mozzarella cheese. Bake for up to 30 more minutes (or until chicken is cooked thoroughly and cheese is lightly browned). Let rest for 5 minutes prior to serving. May be sliced, halved or served whole.

Makes 2 very large servings or 4 smaller servings

Nutritional information per breast:
With cottage cheese blend and pizza sauce: Calories: 650, Carbohydrates: 6g, Fiber: .5g, Net Carbohydrates 5.5g, Fat: 26g, Protein: 93g
With Ricotta and pizza sauce: Calories: 537, Carbohydrates: 6g, Fiber: .5g, Net Carbohydrates 5.5g, Fat: 23.5g, Protein: 83g

Add 2.5 carbs (total and net) per breast for spaghetti sauce.

I found I could only eat half of a breast, so my serving sizes were even smaller. The dish was a success. Even the wee one liked it once she smelled its gooey goodness. In fact, she helped polish off half of the breast. Give it a try and let me know what you think!

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Comments

  1. I know what we're having for dinner tonight! We are snowed/iced in here in ATL. But, I have everything I need to make it. Even spaghetti squash for 'noodles'!
    I love your website!! I have referred several of my friends!

  2. I know what we're having for dinner tonight! We are snowed/iced in here in ATL. But, I have everything I need to make it. Even spaghetti squash for 'noodles'!
    I love your website!! I have referred several of my friends!

  3. Jamie aka Carbarella says:

    I heard you guys got some serious snow action out your way. Be safe!

    Thank you for the woohoos and for telling your friends! The spaghetti squash is a great addition. I'll be eating this for lunch today and am looking forward to it.

  4. so would this freeze well? I'm trying to find some really good (low-carb, of course) recipes that I can make and freeze for "OAMC" cooking…but yes. drooooooling!

  5. Jamie aka Carbarella says:

    You can freeze this, sure! The Parm breading isn't thick or anything, so it shouldn't get soggy and gross. Way to go on OAMC!

  6. cherylwright says:

    Just found your website and love it! Trying your oopsie roll recipe right now. Been on low carb for 33 days and have lost 20 lbs! Excited to see something that looks like bread! I cannot add your site to my favorites bar because it keeps giving me a copyright alert.
    Thanks for the recipes!
    Cheryl

  7. Jamie aka Carbarella says:

    Wow, Cheryl!You are doing so very well! If you keep losing like that you're going to blow away when you sneeze.

    I am so humbled that you wish to link to my blog and apologize for the difficulty.

    Try copying from the address bar along the top of your browser instead of attempting a copy from the blog itself. I have had to temporarily disable copying since scraper sites were plagiarizing without attribution.

    Again, my apologies for the inconvenience and I am so thrilled with your hard work and resulting efforts!

    Work it!

  8. Hi. This is my 5th day on low carb per my Docs advice. I haven't lost anything yet and I'm trying not to get discouraged. My DH has lost about 5 pounds. (I may have to hurt him).
    I just found your site a couple of days before we started and your recipes are what keeps me going. Hubby has thanked me several times for keeping our food interesting and yummy, so I pass that thanks on to you. (Have some Oopie rolls in the oven now, and I can't wait.
    Thanks so much for making this so easy to follow.

  9. Hi. This is my 5th day on a low carb diet. Thanks to your wonderful site and all your recipes it has been a pretty easy adjustment. My hubby thanks you as well, he's been enjoying the recipes a lot. I haven't lost any weight and he has lost about 5 lbs so I think I'm going to have to hurt him.

    I just took some oopsie rolls out of the oven and they look great.

    I can't wait to try the chicken parm, it looks wonderful. Having prime rib tonight and mashed cauli in honor of my daughters Bday.

    OOO we are also having your cheesecake. Made it last night and I'm so excited to try it.

    Thanks again for all your work and fantastic meals!

  10. I like how you added cottage cheese. I would imagine that gives the stuffing more thickness with less calories!

    If you're interested in more stuffed chicken breast recipes, we've got 10 great recipes on RecipeLion.com: http://www.recipelion.com/Chicken-Recipes/10-Easy-Stuffed-Chicken-Breast-Recipes-And-Cooking-Tips-Part-1

    Thanks!

    Blair, editor for RecipeLion.com

  11. OMG! I made this for dinner tonight! That was the BEST chicken Parmesan I've EVER had! You are amazing!

  12. Jamie aka Carbarella says:

    Joni– what a wonderful compliment! Thank you! Your hubby is so blessed by your efforts!

    Samantha–that is so nice of you to say! Thank you. I had never made a Parmesan before but I wanted to try and have it be something special.

  13. I liked the recipe. I am also working on cooking low carb meals so this will help give some variety.

  14. Golden Bryant says:

    I understand disabling right click copying to prevent poor behavior, but this is the only way to print the recipe to bring to the kitchen! i wuold write click/copy and paste into notepad. Could you add a print recipe button that takes away all the stuff around, above and below it?

  15. Jamie aka Carbarella says:

    I will see what I can do to allow for printing. Thanks for the suggestion!

  16. AWESOME :) Just made these tonight… added minced garlic but otherwise stuck to the recipe… i have to say- very true to original chicken parmesan… maybe even better :)

  17. I was going to suggest a print button also – saving this for sure for later in the week. …

    • Hey there! There is a print button, but it’s hidden to the right of the buttons below the post. The thing I love about it is you can delete blocks of text you don’t need along with images to save paper. Woohoo!

  18. Hey there girl! Why did I wait so long to check out your recipes??? Made Stuffed Chicken Parmesan tonight and it was a huge success!!! I am very excited about trying your other recipes. Eveyone is happy here… Thanks!

  19. Made this last night and it was awesome. Used fat free ricotta and Rao’s marinara sauce, my fave. Next time will add a little salt or garlic salt to the ricotta mix. I will also try this with eggplant instead of chicken for an eggplant rollatini. Thanks for a great recipe.

  20. Hi – quick question. I made this the other night and it was a big hit. However, there was a huge amount of liquid in the pan and I did not use a lot of sauce – maybe a tsp spread in the middle of each roll up and a tsp on the outside during the 2nd 30 minutes of cooking. Any idea why this happened?

    • That is probably the juice releasing from the chicken, and some of the fats from cheeses! I know fat from cheese tends to get a bit drippy, especially mixed in with the juices of chicken.

  21. Let me start by saying, I suck at cooking. With that said, this recipe, even with my terrible cooking skills, came out AMAZING. The chicken was moist, cooked perfectly, the ricotta and mozarella and sauce all tasted great and made me forget it was only 7 net carbs. Going to reheat the other breast for lunch tomorrow while waiting for your crock pot pizza to cook. :) I have lost 215 pounds to date using ketosis and low carb eating, and this is by far one of the top 10 things i’ve cooked in 2.2 years at it. Thanks for a great recipe!

    • Wow, Jay. First of all, congratulations on losing 215 pounds! I am so pleased to hear how well you’ve done! I am sincerely also pleased to hear you really like this recipe. I am the first to say that I can’t stand chicken, but this is one of the few ways I can definitely enjoy this exquisitely lean meat.

  22. Derilynn MacFarlane says:

    All I can say is, this is absolutely heaven on a plate!! Thank you for this recipe.

  23. Derilynn MacFarlane says:

    Jay, Congratulations!! Amazing job you have done! I too have much weight to lose and you have shown me that its totally possible. Thank you! Keep up the great work.

  24. Thanks again for such a delicious recipe!

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