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If you are having difficulty recently in the kitchen when it pertains to getting your food just right, you are not alone. Many people have all-natural cooking ability but not quite enough know-how to cook with excellence. This Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce recipe is an excellent start, easy to cook as well as scrumptious.

Use large chicken breasts.
Provide Fresh mozzarella (block).
Use thin spaghetti.
You need to prepare butter.
Prepare Italian breadcrumbs.
You need plain panko.
Prepare grated parmesan.
Provide heavy cream.
Prepare butter.
You need dry italian seasoning.
You need fresh parsley.
You need to prepare garlic seasoning.
Provide salt.
Provide pepper.
Prepare minced garlic.
You need Olive oil.

Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat. All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese. Spread half of the marinara sauce over top of meatloaf. Creamy and delicious, mozzarella is great tossed in salads, stuffed into sandwiches, stirred into pasta, and so much Individual servings of stuffed shells make an impressive presentation.

Slice chicken breasts horizontally on one side to make long "pockets" in center..
Cut mozzarella into rectangular slices and fold into chicken centers..
Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper..
Melt 1/2 cup butter..
Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside..
Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan..
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.).
Bake at 375 degrees for 25 minutes..
Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes..
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..
Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot..
Pour cream sauce over spaghetti and stir..
Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired..

If you have enough individual baking dishes, divide the shells and sauce. Cut a pocket into each chicken breast. Stuff the pockets evenly with the mozzarella cheese. Spicy Chicken Meatballs with Arrabbiata Sauce. Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche.

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