Olive Garden Stuffed Chicken Parmigiana
boneless skinless chicken breast,
trimmed of all fat
Italian bread crumbs
butter or margarine
grated parmesan cheese,
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.
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 shortening 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.