Ingredients
-
6
-
2
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1
-
1
-
1
-
1/4
-
1/4
-
-
-
Directions
Olive Garden Stuffed Chicken Parmigiana, 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. |
