Chicken Parmesan Stuffed Shells

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 leaves Handful Basil, fresh
  • 1 tsp Garlic
  • 2 28 ounces each cans Tomatoes
  • 1/2 cup Yellow or white onion

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 16 Pasta shells, large

• Baking & Spices

  • 1/2 cup Flour, white
  • 1 tsp White sugar

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese

• Other

  • 1 cup and 1/3 freshly grated mozzarella cheese

Found on chelseasmessyapron.com

Description

Directions

• In a saucepan over medium heat, pour in the 3 tablespoons olive oil. Let the oil heat up and then add in the finely chopped onion and minced garlic. Cook until tender -- about 5-6 minutes.
• Add in the basil (coarsely chop or cut it with kitchen shears -- no stems) and then the cans of tomatoes. Add in the sugar and a generous amount of salt + pepper. Add in some Italian seasoning too if desired.
• Reduce the heat low and simmer the mixture, stirring occasionally. Simmer until the other ingredients are ready (shells and then chicken).
• Meanwhile, bring a large pot of water to boil and cook the shells pasta according to package directions. Drain, rinse in cold water, and set on a plate so they dont stick together.
• Remove any fat and cut the chicken breasts into a few large even pieces.
• Grab 3 small bowls. Fill up the first with flour (stir in some salt and pepper. Add some paprika if desired). Fill up the second with the 2 eggs. Add in 1 tablespoon of water and beat with a fork. Take the third bowl and fill it up with the breadcrumbs.
• Place the chicken pieces in the flour and lightly cover, then just wet in the eggs, and then dredge in the breadcrumbs (I used ALL of them for 1 pound of chicken). Repeat the process once more (double breading makes these super delicious)! Flour, eggs, and breadcrumbs for the second time.
• In a large skillet over medium-high heat, add in the 3 tablespoons olive oil and heat until hot. Then place the chicken pieces in the oil and cook for 4-5 minutes on each side (turn the chicken only once) until completely cooked through.
• Remove to a cutting board to allow to slightly cool.
• Preheat the oven to 350 degrees F.
• Slice the chicken into pieces that fill up the shells. Stuff the shells with the chicken and a little shredded mozzarella (the 1/3 cup).
• Pour and spread evenly 2 and 1/2 cups of the sauce on the bottom of a 9 x 13 baking pan. Place the stuffed shells right next to each other on top of the sauce.
• Cover with remaining sauce and top with remaining 1 cup mozzarella cheese and Parmesan cheese.
• Cover with foil and bake for 20-25 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.
• If desired top with additional Italian seasoning and fresh basil.