Olive Garden Stuffed Chicken Parmigiana

Step 1

Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.

Step 2

Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.

Step 3

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.

Step 4

Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.

Step 5

Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.

Step 6

Turn chicken and bake another 15 to 20 minutes.

Step 7

While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.

Step 8

Before serving, top with grated, fresh Parmesan cheese, if desired.