Olive Garden Stuffed Chicken Parmigiana

Recipe by kiwidutch
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
  • Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
  • Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
  • Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
  • Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
  • Turn chicken and bake another 15 to 20 minutes.
  • While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
  • Before serving, top with grated, fresh Parmesan cheese, if desired.
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