Stuffed Chicken Parmesan Recipe

With my birthday just around the corner, I’ve been spending a lot of time reflecting on past years. The one thing that stands out the most is my favorite birthday meal ever – Chicken Parmesan from Olive Garden. For times when we don’t have an extra $50 to blow on a restaurant meal, I like to find ways to duplicate my favorites at home. Which of course led to my own little twist on the classic Chicken Parmesan.

Ingredients You’ll Need:

• 3 boneless skinless chicken breasts
• 1/2 cup ricotta cheese
• 1 cup mozzerella and provolone shredded cheese blend
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 1 row of Ritz crackers
• 1 small box of fettuccine pasta
• 1 jar Ragu Roasted Red Pepper and Onion pasta sauce

Let’s Get Cooking

1. Preheat oven to 375 degrees F.
2. In a medium sized mixing bowl, combine ricotta, cheese blend and grated Parmesan cheeses
3. In a small dish beat two eggs, In a medium dish crush Ritz crackers
4. With the flat side of a meat mallet, pound chicken breasts until they are between 1/4 and 1/2 inches thick
5. Spoon and spread enough of the cheese mixture to cover the chicken breast
6. Starting at the most narrow end, roll chicken breast tightly and secure with a tooth pick, place it through the entire chicken bundle
7. Coat in egg, then roll in cracker crumbs
8. In a greased baking dish, spread 1/3 of the marinara sauce in the bottom
9. Place each chicken bundle in and bake for 35 minutes.
10. Spread over remaining pasta sauce and top with shredded cheese, continue baking for 5 – 10 minutes
11. Serve over cooked fettuccine.