Olive Garden Stuffed Chicken Parmigiana

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken breasts, trimmed of all fat
• 2 cups italian seasoned breadcrumbs
• 1 egg
• 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)

Recipe

• 1 wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
• 2 combine ricotta, romano, parmesan, basil, thyme and oregano in mixing bowl. it will be crumbly.
• 3 stuff into pocket of chicken, leaving a small "edge" to seal. using egg , rub around edge and pinch to seal. or may use toothpicks, but be sure to remove before serving.
• 4 line a baking sheet with aluminum foil and melt butter and crisco in oven at 350 degrees -- about 5 minutes.
• 5 dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. bake at 400 degrees for 15 minutes.
• 6 turn chicken and bake another 15 to 20 minutes.
• 7 while baking, heat pasta sauce until hot. remove chicken from oven and spoon hot pasta sauce over each.
• 8 before serving, top with grated, fresh parmesan cheese, if desired.