Recipe: Olive Garden Stuffed Chicken Parmagiana

OLIVE GARDEN STUFFED CHICKEN PARMAGIANA

6 (8 ounces each) boneless skinless chicken breast halves
FOR THE FILLING:
1 (16 ounce) container ricotta cheese
3 ounces grated Kraft Romano cheese
1 1/2 cups Kraft grated Parmesan cheese
1/2 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
FOR THE CHICKEN:
1 large egg white, beaten to blend
2 cups Italian seasoned dry breadcrumbs
1/4 cup butter
1/4 cup Crisco solid vegetable shortening
FOR SERVING:
1 jar Newman's Own Venetian pasta sauce (marinara style)

Preheat oven to 350 degrees F. Line a large baking pan with foil.

Rinse chicken well and cut a deep slit in the side of each to form a pocket; set aside.

Combine ricotta cheese, Romano cheese, Parmesan, basil, thyme and oregano in a medium bowl. Stir until well blended. Stuff cheese mixture into pockets of chicken, Toothpick edges to seal.

Place butter and Crisco on the foil lined pan and bake 5 minutes until melted.

Place egg white in a small bowl and bread crumbs in a medium bowl. Dip stuffed chicken breasts in egg to coat then dredge in bread crumbs. Place coated chicken on the prepared pan.

Increase oven to 400 degrees F.

Bake stuffed chickens 15 minutes. Turn chicken over and bake an additional 15 to 20 minutes until chicken is cooked through and coating is crisp.

While chicken is baking, heat pasta sauce in a medium saucepan.

TO SERVE:
Transfer baked chicken to plates, spoon sauce over and serve.

Makes 6 servings