STUFFED CHICKEN PARMESAN

STUFFED CHICKEN PARMESAN
STUFFED CHICKEN PARMESAN

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    CUP PART SKIM RICOTTA

  • 4

    TBS CHOPPED FRESH PARSLEY

  • 3

    TBS STOREBOUGHT PREPARED PESTO

  • 2

    TBS GRATED PARMESAN CHEESE

  • 6

    BONELESS SKINLESS CHICKEN BREAST HALVES, (2 3/4 LBS)

  • WOODEN TOOTHPICKS

  • 1

    EGG

  • 3/4

    CUP ITALIAN SEASONED DRY BREADCRUMBS

  • 1

    JAR (26 OZ) SUNDRIED TOMATO MARINARA SAUCE

  • 1

    CAN (14 1/2 OZ ) PETITE DICED TOMATOES

  • 12

    OZ SPAGHETTI

  • 8

    OZ FRESH MOZZERELLA CHEESE , CUT INTO 8 SLICES

  • BASIL SPRIGS, OPTIONAL

Directions

PREHEAT OVEN TO 400. COAT JELLYROLL PAN WITH COOKING SPRAY. IN BOWL, COMBINE RICOTTA , 3 TBS PARSLEY , PESTO, AND PARMESAN. TRANSFER MIXTURE TO PLASTIC FOOD STORAGE BAG, SNIP HOLE IN ONE CORNER AND RESERVE. CUT 2' DEEP HORIZONTAL POCKET INTO EACH CHICKEN BREAST. DIVIDE EVENLY , PIPE RICOTTA MIXTURE INTO POCKETS. SECURE WITH TOOTHPICKS. IN SHALLOW BOWL , LIGHTLY BEAT EGG. SPREAD BREADCRUMBS ON WAX PAPER. DIP CHICKEN INTO EGG, THEN COAT COMPLETELY IN BREADCRUMBS. PLACE ON PAN, COAT CHICKEN WITH COOKING SPRAY. BAKE CHICKEN UNTIL NO LONGER PINK INSIDE, ABOUT 20 MINUTES. MEANWHILE, IN POT OVER MEDIUM HEAT , COMBINE MARINARA SAUCE AND TOMATOES. COVER AND BRING TO BOIL. REDUCE HEAT TO LOW, HEAT THROUGH 15 MINUTES.COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, DRAIN. SPOON 1 1/2 CUPS SAUCE MIXTURE OVER CHICKEN TOP WITH MOZZERELLA . BAKE UNTIL CHEESE HAS MELTED,3 MINUTES. TOSS PASTA WITH REMAINING SAUCE.REMOVE TOOTHPICKS FROM CHICKEN. SERVE OVER PASTA, SPRINKLE WITH REMAINING 1 TBS . PARSLEY. IF DESIRED, GARNISH WITH BASIL.

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