Here you go. This is a good one.

Olive Garden Stuffed Chicken Parmigiana
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6 8 boneless, skinless chicken breasts, trimmed of all fat
2 Cups Italian seasoned bread crumbs
white of one egg
1 15 to 16 oz 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 jar (Paul) Newman's Own Venetian Pasta Sauce (marinara style sauce)
1/4 cup- butter or margarine
1/4 cup- crisco or shortening
fresh grated parmesan cheese (optional)
.
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 crisco in oven at 350
degrees....about 5 minutes. Dredge wet chicken in bread crumbs, 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. 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 If anyone has recipe for olive garden
marinara sauce, i'd love it...but Newman's Own is a VERY close substitute.