Chicken Parm-Stuffed Bell Peppers

Cut bell peppers in half lengthwise and clean out the inside of the pepper. Trim and pound out chicken breasts.

Prepare a dredging station: Place flour in a shallow dish, beat eggs in another shallow dish, and place bread crumbs in a third dish. Take the chicken and put it in the flour, egg wash and roll in the panko bread crumbs.

Add oil to a frying pan and get it hot. When oil starts to smoke a little or reaches 350ºF, place the chicken breast in the oil. When putting the chicken in the oil, put it in going away from you so it does not splatter and burn you. You are just browning the chicken in the oil. You are not cooking it all the way in the oil. When chicken is golden brown, pull it out with tongs and place it on some paper towels.

Put half the marinara on the bell peppers halves Add half of the mozzarella on top. Place the browned chicken breast in the bell pepper halves and add the remaining marinara and mozzarella cheese.

Put the chicken parm-stuffed bell peppers in a preheated 350ºF oven for 45 minutes. Enjoy!