Olive Garden Stuffed Chicken Parmigiana

Name: Olive Garden Stuffed Chicken Parmigiana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 boneless skinless chicken breasts, trimmed of all fat; 2 cups Italian seasoned breadcrumbs; 1 egg white; 1 (15 -16 ounce) container ricotta cheese; 1 (3 ounce) can kraft romano cheese; 1 1/2 cups kraft parmesan cheese (may use any brand); 1/2 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 (12 ounce) jar pasta sauce (marinara style sauce); 1/4 cup butter or 1/4 cup margarine; 1/4 cup Crisco or 1/4 cup shortening; fresh grated parmesan cheese (optional)

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Author : kiwidutch

pork poultry meat

Instructions

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Step 1

Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.

Step 2

Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.

Step 3

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.

Step 4

Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.

Step 5

Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.

Step 6

Turn chicken and bake another 15 to 20 minutes.

Step 7

While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.

Step 8

Before serving, top with grated, fresh Parmesan cheese, if desired.

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