Step-by-Step Guide to Make Homemade Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mozzarella stuffed chicken with spaghetti in cream sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook mozzarella stuffed chicken with spaghetti in cream sauce using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:

1. Prepare 3 large chicken breasts
2. Prepare Fresh mozzarella (block)
3. Take 1/2 box thin spaghetti
4. Get 2 Tbsp butter
5. Make ready 1 1/2 cups Italian breadcrumbs
6. Make ready 1/2 cup plain panko
7. Make ready 2 cups grated parmesan
8. Get 1 cup heavy cream
9. Get 3/4 cup butter
10. Take 1 Tbsp dry italian seasoning
11. Take 2 Tbsp fresh parsley
12. Take 1 Tbsp garlic seasoning
13. Make ready 1 tsp salt
14. Get 1 tsp pepper
15. Take 1 Tbsp minced garlic
16. Make ready Olive oil

Instructions to make Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:

1. Slice chicken breasts horizontally on one side to make long "pockets" in center.
2. Cut mozzarella into rectangular slices and fold into chicken centers.
3. Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper.
4. Melt 1/2 cup butter.
5. Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside.
6. Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan.
7. Cook chicken breasts on stove for two minutes per side (or until your preferred color), then place on nonstick baking sheet. (Baking sheet with aluminum foil and Pam spray will work, too.)
8. Bake at 375 degrees for 25 minutes.
9. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
10. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 tbsp fresh parsley.
11. Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot.
12. Pour cream sauce over spaghetti and stir.
13. Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired.

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