Stuffed Chicken Parmesan

INGREDIENTS

3 chicken breasts, boneless and without skin

Salt to taste

1 cup mozzarella

2 cups of flour

6 eggs, beaten

2 cups bread crumbs

1 cup oil, for frying

3 cups tomato sauce

½ cup Parmesan

2 tablespoons basil

PREPARATION

Cut a pocket into each chicken breast.

Fill the pockets evenly with mozzarella cheese.

Press the edges of the chicken together to seal the pocket.

Separate the flour, eggs and bread crumbs into 3 separate bowls.

Be careful that the chicken does not open, dip the stuffed chicken into the flour, shaking the excess.

Dip a flour chicken in an egg, then bread crumb, evenly covering it.

Heat the oil in a large saucepan over medium heat. Preheat the oven to 180 ° C.

Fry the chicken until golden on both sides.

Put the ⅔ tomato sauce evenly on the bottom of the baking. Place the chicken on top.

At the top with the rest of the tomato sauce, then sprinkle the Parmesan and basil over it.

Bake for 20 minutes.

Service!