Olive Garden Stuffed Chicken Parmigiana Recipe


6 trimmed chicken breasts, boneless and skinless
2 cups Italian seasoned bread crumbs
1 large egg (egg white only)
1 package ricotta cheese (15-16 oz.)
1 can (3 oz.) Kraft grated Romano cheese
1½ cups Kraft grated Parmesan cheese
12 oz. spicy marinara sauce
¼ cup vegetable shortening
¼ cup butter or margarine
1 tsp. dried oregano
1 tsp. dried thyme
½ teaspoon dried basil
Additional grated Parmesan (fresh is great), as needed
Parsley for garnish
chicken parmigiana



 Olive Garden Stuffed Chicken Parmigiana – The Process:
    • Preheat oven to 350 degrees F.
    • With a very sharp knife, carefully cut each chicken breast lengthwise, essentially “butterflying” it. The idea is to make a pocket that can be stuffed.
    • In a mixing bowl, combine Ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. Even when thoroughly combined, this mixture will still be crumbly.
    • Rinse each chicken breast with cold water. Do NOT dry.
    • Stuff cheese and seasoning mixture into pocket of chicken, leaving a small “edge” to seal. Using egg white, rub around edge and pinch to seal. Or you can go “old school” and use toothpicks!
    • Use both butter and shortening to grease an aluminum foil lined baking sheet. Set in oven at 350 degrees F for about 5 minutes. Raise temperature to 400.
    • Roll moist chicken in bread crumbs, ensuring it is thoroughly covered. Place on the prepared baking sheet and bake for 15 minutes at 400 degrees.
    • Flip chicken over and continue baking for an additional 15 minutes, or until juices run clear from the thickest part of the chicken.
    • Pour marinara sauce over the chicken and bake an additional 3 to 4 minutes, or until sauce is nice and hot.
    • Remove from oven, plate the chicken, and sprinkle with Parmesan cheese and parsley.
    • Enjoy

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