Parmesan Cloud Chicken Bombs are deliciously stuffed chicken breasts filled with a creamy cheese mixture and coated in a crispy Parmesan crust.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts — about 680 g
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) black pepper
½ teaspoon (2.5 mL) garlic powder
½ teaspoon (2.5 mL) Italian seasoning
2 tablespoons (30 mL) olive oil
115 g cream cheese, softened
½ cup (50 g) grated Parmesan cheese
½ cup (60 g) shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon (15 mL) chopped fresh parsley
½ teaspoon (2.5 mL) Italian seasoning
¼ teaspoon (1.25 mL) black pepper
½ cup (50 g) grated Parmesan cheese
½ cup (60 g) panko breadcrumbs
1 tablespoon (15 mL) melted butter
½ teaspoon (2.5 mL) garlic powder
Instructions
Prepare the filling: In a bowl, combine cream cheese, Parmesan, mozzarella, garlic, parsley, Italian seasoning, and black pepper. Mix until smooth. Chill for 15–20 minutes to make it easier to handle.
Prepare the chicken: Slice each chicken breast horizontally to create a pocket, being careful not to cut completely through. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Stuff the chicken: Divide the cheese mixture into 4 portions and place inside the chicken pockets. Press the edges together firmly. Secure with toothpicks if needed.
Make the coating: Mix Parmesan, panko breadcrumbs, melted butter, and garlic powder in a shallow bowl.
Coat the chicken: Brush each stuffed chicken breast lightly with olive oil, then press into the Parmesan-panko mixture until well coated.
Bake: Place the chicken on a lined baking sheet. Bake at 400°F (200°C) for 25–30 minutes, or until golden and the thickest part of the chicken reaches 165°F (74°C).
Make it extra golden: For a crispier top, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and extra Parmesan.
Notes
Ensure the chicken is fully cooked by checking the internal temperature.
Feel free to add other herbs or spices to the filling for extra flavor.
To make ahead, prepare the chicken and filling, then refrigerate until ready to bake.