I have cooked a lot of pasta over the years (and cacciatore and piccata etc.) and it’s all been darn tasty. But none of my kitchen creations has captured the essence of Jersey Italian dinnertime as well as today’s recipe for Mozzarella-Stuffed Chicken Parm, which comes from Lauren Miyashiro at Delish.
- Evenly sized chicken breasts. The pictures show I had one gigundo breast and one normal sized. It’s easier to manage cooking time when they’re all the same size.
- Add more liquid to the red sauce as it goes into the oven. The result this time was a slightly too-thick sauce that turned quite dark, almost like tomato paste.
- Stuff more mozzarella cheese inside the breasts; also sprinkle shredded mozz on top. Too much cheese? Never!