Cheesy Chicken Parm Volcanos

"A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava."
Cheesy Chicken Parm Volcanos created by Izy Hossack
Ready In:
8 large meatballs




  • For the breadcrumb coating:

  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:

  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you’ll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

Join The Conversation

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  1. Barb H.
    I made this yesterday. It was really tasty. Just hubby and I, so I cut the meat portion and breadcrumb portion in half, and it made 3 large volcanos. The only real critique I have is that I used fresh mozz in the volcanos and it didn't get very melty. The recipe didn't specify whether to use fresh mozz or not, so I will make it again, probably using mozz string cheese. I also didn't use pizza sauce, I used homemade marinara.
  2. dbasile24
    Do you think these are freezable?
  3. bluemantle
    These were very tasty and fun, even though I don't have children. it's basically a large chicken meatball with mozzarella inside, served drizzled with more mozzarella and tomato sauce. Not hard at all, even though the directions make it seem more complicated
  4. Izy Hossack
    These are actually quite easy to make, but look really fun once finished. I think these would go down really well with kids since they look like volcanoes and have the surprise of the cheese in the middle! I liked that these were baked instead of fried which made cooking them a lot simpler (since I didn’t have to clean up any cooking oil!).
  5. Izy Hossack
    Cheesy Chicken Parm Volcanos Created by Izy Hossack



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