Stuffed Chicken Parmesan Breast


  • 3 boneless and skinless chicken breast pieces
  • 1 cup of mozzarella cheese
  • 2 cup of floor
  • Himalayan pink salt
  • 2 cups of bread crumbs
  • 6 eggs beaten
  • Cooking  Oil for  frying
  • 2 tablespoon of basil leaves
  • 3 cups of tomato sauce
  • Himalayan pink salt
  • ½ cup of parmesan cheese

Directions to Cook:

Wash the chicken breasts. Place them aside to drain off the excess water. With a sharp knife cut a pocket in each chicken breast. Rub little Himalayan pink salt on the chicken breast. Stuff in the breast pocket the mozzarella cheese evenly. Press the chicken edges firmly to seal the stuffed breast pieces. Place in three separate bowls the flour, bread crumbs, and beaten eggs.  Place a large no sticking frying pan on the heat and pour cooking oil in the pan enough for frying the chicken breasts. Carefully pick the stuffed chicken breast pieces, dip the stuffed chicken pieces into the floor .Coat it evenly and shake slightly to remove the excess flour. Dip the flour coated chicken into the beaten eggs mixture. Dip the chicken  in the bread crumbs to coat them properly.  Place the coated chicken breasts into the cooking oil and cook from both sides until they become golden brown from both sides. Preheat the oven to 180 degree Celsius.  Take baking sheet slightly grease it with cooking spray. Spread the layer 2/3 part of tomato sauce on the baking dish. Place the stuffed fried chicken on the baking on the tomato sauce layer.  Top the chicken with rest of the tomato sauce. Sprinkle the parmesan cheese and basil leaves on top of the chicken breasts. Bake the stuffed chicken breast on 180 degree Celsius for 20 minutes. Serve the chicken pieces hot with rice and yummy sauces. Ideal to have with the wraps also.