Ingredients
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6 boneless skinless chicken breasts, trimmed of all fat
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2 cups Italian seasoned breadcrumbs
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1 (15 -16 ounce) container ricotta cheese
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1 (3 ounce) can kraft romano cheese
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1 1/2 cups kraft parmesan cheese (may use any brand)
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1/2 teaspoon dried basil
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 (12 ounce) jar pasta sauce (marinara style sauce)
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1/4 cup butter or 1/4 cup margarine
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1/4 cup Crisco or 1/4 cup shortening
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fresh grated parmesan cheese
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1 egg white
Instructions
- 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 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.