All Recipes

One-Pan Stuffed Chicken Parmesan

Prep

0-15 mins

Total

45 min

Servings

4 Servings

Ingredients

6 

KRAFT Provolone Cheese Slices, divided

4 small

boneless skinless chicken breasts (1 lb.)

8 large

fresh basil leaves, divided

12 

julienne-cut sun-dried tomato strips

1-1/2 cups

CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1/4 cup

KRAFT Garlic Aioli, divided

12 

round buttery crackers, crushed

1/2 cup

KRAFT Finely Shredded Parmesan Cheese, divided

1/2 lb

broccolini

4 cups

ORE-IDA Extra Crispy GOLDEN CRINKLES

Instructions

Step 1

Heat oven to 375°F.

Step 2

Cover rimmed baking sheet with foil. Fold additional 12-inch-long sheet of foil, then place on prepared baking sheet to divide into 2 sections as shown in photo. Spray prepared baking sheet with cooking spray.

Step 3

Cut 2 cheese slices in half, then cut lengthwise slit in thickest side of each chicken breast. Fill each slit with 1 basil leaf, 3 tomato strips and 1 cheese piece, folded in half.

Step 4

Pour pasta sauce onto smallest section of prepared baking sheet; top with chicken. Reserve 2 Tbsp. aioli for later use; brush remaining aioli onto chicken. Combine cracker crumbs and 1/4 cup Parmesan; sprinkle over chicken.

Step 5

Place broccolini on other side of prepared baking sheet. Add remaining Parmesan and reserved aioli; mix lightly. Place GOLDEN CRINKLES next to broccolini.

Step 6

Bake 30 min. or until chicken is done (165ºF) and GOLDEN CRINKLES are crisp and golden brown. Top chicken with remaining cheese slices; bake 5 min. or until melted. Meanwhile, chop remaining basil leaves.

Step 7

Sprinkle chopped basil over chicken before serving with the broccolini and GOLDEN CRINKLES.

You May Also Like