by: NiseyPosted on:

Classic Stuffed Shells, Almond-Parmesan Crusted Chicken Breasts and Bruschetta

Indulge in a comforting Italian-inspired feast with this Classic Stuffed Shells, Almond-Crusted Chicken Breasts, and Bruschetta ensemble. A symphony of flavors awaits as jumbo pasta shells embrace a rich ricotta filling, almond-parmesan crusted chicken brings a satisfying crunch, and vibrant bruschetta adds a fresh and tangy touch.

Taste Profile: The stuffed shells offer a creamy and herby ricotta filling, perfectly complemented by the savory marinara sauce. Almond-parmesan crusted chicken provides a delightful crunch with nutty undertones, while the bruschetta adds a burst of freshness with ripe tomatoes, mozzarella, and aromatic basil.

Pro Tips:

  1. Perfectly Al Dente Shells: Boil the jumbo shells in salted water until extra al dente as they will continue cooking in the oven. This ensures a toothsome texture after baking.
  2. Flavorful Chicken Seasoning: Enhance the chicken’s flavor by seasoning it with onion powder, garlic and parsley seasoning, and sea salt before coating it in the almond and parmesan blend.
  3. Breading Station Efficiency: Set up an organized breading station with seasoned flour, egg wash, and almond-parmesan blend. This makes the chicken coating process smooth and efficient.
  4. Quality Ingredients for Bruschetta: Use ripe roma tomatoes, fresh mozzarella, and high-quality balsamic vinegar and olive oil to elevate the flavors in the bruschetta. You can also use other tomato varieties such as campari or cherry tomatoes.
  5. Alternative Chicken Baking: If thinly sliced chicken breasts are not available, bake thicker chicken breasts seasoned with herbs until fully cooked.
  6. Flour Substitution: Substitute all-purpose flour with almond flour for a gluten-free alternative. Ensure the almond flour is finely ground for the best results.

Ingredients:

For the Filling:

  • 30 oz ricotta cheese
  • 1/2 cup finely chopped fresh parsley (plus extra for garnish)
  • 1/3 cup shaved parmesan
  • 1 cup shredded mozzarella
  • Black pepper
  • Salt (if desired)
  • Italian herb blend
  • 1 egg

For the Shells:

  • 1 box jumbo shells
  • Salted water for boiling
  • 2 jars (24 oz each) high-quality Marinara sauce

For the Almond-Parmesan Crusted Chicken:

  • 6, or desired amount, of Chicken breasts (thinly sliced or thick, as available)
  • Onion powder, garlic and parsley seasoning, sea salt for seasoning (or all-purpose seasoning of your preference)
  • 1 cup roasted or toasted almonds
  • 3/4 cup shaved parmesan
  • Flour (all-purpose or almond) seasoned with Italian herb blend and black pepper
  • Egg wash (2-3 eggs scrambled with 2-3 tbsp water)
  • High-heat almond oil for frying

For the Bruschetta:

  • Half a loaf of French Baguette
  • Sliced fresh mozzarella
  • 7-8 Fresh basil leaves
  • 2 Roma tomatoes
  • Balsamic vinegar
  • Olive oil

Instructions:

For the Stuffed Shells:

  1. Boil jumbo shells in salted water until extra al dente. Drain and set aside. You can boil the entire box, or around 16-20 shells. I always advice to boil a few extra shells because some may break during the boiling process. The mixture and the stuffed shells render for plenty. I always make 2 full 9 by 13 inch baking dishes or aluminum trays. I like to bake one for dinner, and I cover and store the other assembled tray in the fridge. These can also be frozen!
  2. In a bowl, combine ricotta, parsley, parmesan, mozzarella, black pepper, salt (if desired), Italian herb blend, and egg.
  3. Stuff each shell generously with the ricotta mixture.
  4. Arrange stuffed shells in a baking dish, cover with marinara sauce, and bake until bubbly.

For the Almond-Parmesan Crusted Chicken:

  1. Season chicken slices with onion powder, garlic and parsley seasoning, and sea salt. You can also substitute these seasonings with your preferred all-purpose seasoning or just season with salt and pepper.
  2. In a food processor, grind almonds and parmesan. I’ve also used other nuts such as pistachios, but you can use walnuts, cashews, peanuts or omit the nuts if you don’t consume them and use breadcrumbs instead.
  3. Set up a breading station with seasoned flour (all-purpose or almond), egg wash, and almond-parmesan blend.
  4. Coat each chicken slice in the breading station and fry in almond oil until golden brown. You can use any high-heat oil such as Canola or Safflower, otherwise your beautifully coated chicken will be scorched outside and undercooked inside.I made this rookie mistake before by using olive oil, which at a high smoke point, it starts breaking down. Alternatively, if using thicker chicken breasts, bake until fully cooked. I still like to fry them initially for about 2-3 minutes per side and then I bake them at 350 degrees F for a good 15-20 minutes.

If you want to skip frying altogether, then I would suggest the following:

  1. Spray the chicken breasts generously with cooking spray on both sides so the coating browns nicely. Then, place them on a rimmed baking sheet lined with parchment paper. Bake the chicken for 25 minutes or so, or until the chicken reaches 165 degrees F.

For the Bruschetta:

  1. Slice the baguette and toast the slices.
  2. Combine diced roma tomatoes, fresh mozzarella, basil, balsamic vinegar, and olive oil for the bruschetta topping.
  3. Spoon the bruschetta mixture onto the toasted baguette slices.

Garnish: Sprinkle extra chopped parsley over the stuffed shells before serving.

Enjoy this delightful trio that brings the warmth and flavors of Italy to your table!