There are times when only something deep-fried to a crisp golden brown will satisfy, and for those moments, this savory Giada Stuffed Chicken Parmesan is a crowd-pleaser.

Prepared using chicken breast, mozzarella, Parmesan, basil, and marinara sauce, this hearty stuffed chicken Parmesan recipe is ideal for dinner. It takes about 40 minutes to prepare and serves 4 people. Slice the rolls and arrange them on a plate for an attractive presentation.

Recipe Ingredients

• 4 boneless, skinless chicken breasts, each cut horizontally into 2 cutlets
• 1½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 cup shredded mozzarella cheese
• ⅓ cup freshly grated Parmesan cheese, plus ¼ cup for garnish
• 24 fresh basil leaves
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups fine, dry bread crumbs
• 1 cup grapeseed oil
• 1 cup extra-virgin olive oil
• 2 cups marinara sauce, warmed (homemade or store-bought)
• ¼ cup chopped fresh flat-leaf parsley (optional)

How To Make Giada Stuffed Chicken Parmesan

1. Preheat Your Oven: Preheat your oven to 400°F (200°C), ensuring it’s ready for baking the chicken after frying.
2. Prepare Chicken Cutlets: Place the chicken cutlets on a sturdy cutting board and cover them with plastic wrap. Using a meat mallet, gently pound each cutlet to about ¼ inches thick. Remove the plastic wrap, then season both sides of each cutlet with ½ teaspoon of salt and ½ teaspoon of pepper.
3. Fill Chicken with Cheese and Basil: Sprinkle each cutlet evenly with 2 tablespoons of shredded mozzarella and 2 teaspoons of grated Parmesan. Add 3 fresh basil leaves on top of the cheese. Carefully roll up each cutlet from one long edge to form a cylinder, then secure it with a toothpick to keep it closed.
4. Prepare Coating Station: Set out three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour and bread crumbs with ½ teaspoon of salt and ¼ teaspoon of pepper each.
5. Coat Chicken Rolls: One at a time, dip each chicken roll in the seasoned flour, then into the beaten eggs, and finally coat with the bread crumbs. For extra crunch, dip each roll back into the egg and then again into the bread crumbs.
6. Heat the Oil: Pour the grapeseed and olive oils into a 10-inch straight-sided sauté pan. Heat the oils over medium heat until they reach 350°F (180°C) – hot enough for frying without burning the coating.
7. Fry the Chicken Rolls: Working in two batches, place 4 rolls gently into the hot oil. Fry each roll for about 3 minutes per side, or until golden brown and crispy. Use a slotted spoon to carefully remove each fried roll and place it on a paper towel-lined plate to drain excess oil.
8. Bake to Finish: Transfer the fried chicken rolls to a rimmed baking sheet. Bake them in the preheated oven for about 5 minutes, or until they reach an internal temperature of 160°F on an instant-read thermometer. Let them rest for 5 minutes before serving.
9. Plate and Serve: For each plate, spread ½ cup of warmed marinara sauce. Remove the toothpicks from the chicken rolls, then slice each roll at an angle. Arrange 4 pieces on each plate over the sauce, sprinkle with extra Parmesan, and garnish with parsley if desired. Serve immediately.

Recipe Tips

• Season the Flour for Extra Flavor: Add a pinch of garlic powder and Italian seasoning to the flour to infuse even more flavor into the chicken coating for a richer taste.
• Use Panko Breadcrumbs for Extra Crunch: Swap regular breadcrumbs with panko if you like a crunchier texture. This small change adds a nice crispy layer to each bite.
• Choose Fresh Basil for Best Aroma: Fresh basil brings a vibrant taste and aroma that dried basil can’t match. I always pick the freshest leaves right before assembling the rolls.
• Keep Chicken Moist by Resting After Baking: Letting the chicken rest after baking helps retain its juices. This makes each bite more tender and keeps the filling from spilling out.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Chicken Sausages and Mash
• Giada Pressure Cooker Chicken Thighs with Prunes and Green Olives
• Giada G’s Pico de Gallo