Ingredients for Olive Garden Stuffed Chicken Parmigiana
- Boneless Skinless Chicken Breasts
- Italian Seasoned Breadcrumbs
- Egg White
- 15 ounces ricotta cheese
- Romano Cheese
- 1/2 cup grated Parmesan cheese
- Dried Basil
- Dried Thyme
- Dried Oregano
- Pasta Sauce
- Butter
- Crisco
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Olive Garden Stuffed Chicken Parmigiana? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Olive Garden Stuffed Chicken Parmigiana
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Butterfly the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to about 1/4 inch thickness. This ensures even cooking.
- Stuff the chicken: Spoon a generous amount of the cheese filling onto the center of each chicken breast. Fold the sides of the chicken over the filling and secure with toothpicks.
- Prepare for baking: Place the stuffed chicken breasts on a baking sheet. If using a flat baking sheet, create a rim with foil to prevent shortening from running off.
- Bake: Drizzle the chicken with melted shortening or olive oil. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Serve: Remove the toothpicks and serve immediately. Garnish with extra Parmesan cheese and fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
51g
Fat
165g
Carbs
20g
