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Olive Garden Stuffed Chicken Parmigiana

Author/Submitted by:
Servings: 6
Categories: Cheese / Chicken

6    boneless skinless chicken breast, trimmed of all fat
2  cups  Italian bread crumbs
1    egg white
16  ounces  ricotta cheese
3  ounces  Romano cheese
1 1/2  cups  Parmesan cheese
1/2  teaspoon  dried basil
1  Teaspoon  dried thyme
1  teaspoon  dried oregano
1  jar  marinara sauce
1/4  cup  butter or margarine
1/4  cup  shortening
    grated parmesan cheese, optional

1. Wash chicken breasts, do not dry, and slit lengthwise, almost 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.

2. 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 sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up.

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