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4.86 from 7 votes

Baked Chicken Parm with a Twist

Easy and tasty Chicken Parm stuffed with cheese, breaded with cornmeal, and baked directly in the oven. A great dish for weeknight meals!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • cups yellow cornmeal
  • 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme), plus more to garnish top of the dish
  • 1/2 teaspoon garlic powder
  • 1/4 cup Parmesan cheese
  • 6 boneless skinless chicken breast (about 3.5 lbs.)
  • cups shredded part-skim mozzarella cheese plus 6-12 Tablespoons for stuffing
  • 2 large eggs beaten
  • 1 jar Ragú® Old World Style® Sauce 1 lb. 8 oz.


  • Preheat oven to 400° F. In a shallow dish, combine together cornmeal, thyme, garlic powder, and Parmesan cheese. Set aside. Note: If desired, you can add a good pinch of salt to the cornmeal mixture. As for those who is on a low-sodium diet, the recipe is perfect as it is (the content of sodium from the Parmesan cheese is enough).
  • Place each chicken breast on a cutting board. Using a sharp knife, slit chicken breast lengthwise, almost through -- to make a pocket. Stuff each breast with 1-2 Tablespoons of mozzarella cheese, leaving a small edge to seal. If desired, you can sprinkle a bit of thyme into each chicken breast pocket. Rub a bit of the beaten egg or water around edge and pinch to seal.
  • Dip each chicken breast in the beaten egg...
  • Then, coat each breast with cornmeal mixture on both sides.
  • Arrange chicken in 13 x 9-inch baking dish. Bake for about 20 minutes.
  • Pour sauce over chicken and top with 1½ cups of mozzarella cheese. Bake an additional 10-15 minutes or until chicken is thoroughly cooked.
  • Remove from oven and sprinkle a bit of thyme on top. Serve chicken parm with pasta, steamed vegetables, or fresh salad. Enjoy!

Recipe Notes

If desired, you can use Ragú® Hearty Traditional Sauce instead.
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