Inside-out chicken Parmesan recipe

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Inside-out chicken Parmesan recipe

Heather Barnett

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As much as we love chicken Parmesan, this Italian favorite can get a bit boring when you’ve been making it the same way for years. Add to that the fact that you can get it in any Italian restaurant around, and it starts to lose its charm. But don’t give up on this old standby. There’s an easy and delicious way to make chicken Parmesan interesting again!

Inside-out chicken Parmesan recipe

Serves 4-6

Ingredients:

1/2 cup panko breadcrumbs
1 cup Italian-style breadcrumbs
1/2 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
Salt and pepper to taste
6 chicken breasts, butterflied
4 egg whites
2 splashes milk
1 jar pasta sauce
1 pound thin spaghetti (or angel hair or capellini), cooked al dente
4 ounces herb-flavored cream cheese
6-8 ounces mozzarella

Tip: If you don’t know how to butterfly your chicken breasts, ask your butcher to do it for you.

Directions:

Mix the panko and Italian breadcrumbs with the Parmesan cheese well and set aside. Mix the egg whites and milk, mix well, and set aside. Preheat your oven to 450 degrees F.
Pound out your butterflied chicken breasts until they're about 1/8-inch thick.
Create a (roughly) rectangular piece of chicken by using a sharp knife to cut off the extra edges (save the extra edges).
Spread each chicken rectangle with cream cheese, then add about an ounce of mozzarella to each breast.
Fold about eight strands of pasta and lay them onto each breast on top of the cheeses. To get a nice, tight fold, get your pasta into somewhat of a figure-eight position. (You can lay the strands of pasta over your left index finger so the ends are approximately even. Grip the ends with your right index finger and thumb, twist your left index finger 180 degrees, then fold the ends up toward the left index finger -- or whatever it takes to get a nice, tight roll).
Top the pasta inside the chicken with a bit of pasta sauce.
Roll the chicken around the pasta tightly, jelly-roll style, and dip first in the egg wash (covering well), then into the breadcrumb mixture (covering well) and set seem-side-down into a baking dish. For extra browning, spray the tops with cooking spray or drizzle with oil.
Bake them for 25 minutes or until golden brown.
Mix the remaining pasta sauce with the remaining pasta.
Serve the cooked chicken Parmesan rolls on top of the pasta, then top with the reserved pasta sauce.

If your grocer doesn't carry herb cream cheese, try the recipe in this article >>

Tip: Dip the leftover chicken pieces from making your rectangles into the leftover egg wash and breadcrumb mixture. Cook it alongside the chicken Parmesan rolls until cooked for an extra snack.