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Olive Garden Stuffed Chicken Parmigiana

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Ingredients

Adjust Servings:
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)

Nutritional information

1173.2
Calories
591 g
Calories From Fat
65.7 g
Total Fat
33 g
Saturated Fat
257.9 mg
Cholesterol
2693.1 mg
Sodium
60.5 g
Carbs
5.7 g
Dietary Fiber
12.8 g
Sugars
82.5 g
Protein
540 g
Serving Size

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Olive Garden Stuffed Chicken Parmigiana

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    Cuisine:

    So good and very easy, only thing I did different was cut the recipe back to serve 2, and about 5 minutes before removing from oven covered chicken with sauce and mozzarella cheese to allow it to heat up and the cheese to melt. So good, loved the cheese stuffing and flavors and impressive presentation with little actual work

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Olive Garden Stuffed Chicken Parmigiana,Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet…be sure to form a “rim” so that melted shortening doesn’t run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :),So good and very easy, only thing I did different was cut the recipe back to serve 2, and about 5 minutes before removing from oven covered chicken with sauce and mozzarella cheese to allow it to heat up and the cheese to melt. So good, loved the cheese stuffing and flavors and impressive presentation with little actual work


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    Steps

    1
    Done

    Wash Chicken Breasts, Do not Dry, and Slit Lengthwise, Almost Through -- to Make a Pocket.

    2
    Done

    Combine Ricotta, Romano, Parmesan, Basil, Thyme and Oregano in Mixing Bowl. It Will Be Crumbly.

    3
    Done

    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.

    4
    Done

    Line a Baking Sheet With Aluminum Foil and Melt Butter and Crisco in Oven at 350 Degrees -- About 5 Minutes.

    5
    Done

    Dredge Wet Chicken in Breadcrumbs, Coating Well, and Place on Baking Sheet. Bake at 400 Degrees For 15 Minutes.

    6
    Done

    Turn Chicken and Bake Another 15 to 20 Minutes.

    7
    Done

    While Baking, Heat Pasta Sauce Until Hot. Remove Chicken from Oven and Spoon Hot Pasta Sauce Over Each.

    8
    Done

    Before Serving, Top With Grated, Fresh Parmesan Cheese, If Desired.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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