Saturday, January 16, 2010

Stuffed Chicken Parmigana

4 boneless, skinless chicken breast halves
Salt and pepper to taste
1 (15 oz) container ricotta cheese
1 (10 oz) package chopped frozen spinach, thawed and pressed
1 clove garlic, minced
2 eggs, beaten
1 (8 oz) package shredded mozzarella cheese, divided
1 (16 oz) jar spaghetti sauce
½ c. Italian style bread crumbs
1 egg, beaten

1. Preheat oven to 400°. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
2. In a medium bowl, combine the ricotta, spinach, garlic, eggs, and ¾ c. of the cheese. Mix well and stuff each breast with ¼ of the mixture; secure with toothpicks and dip in 1 beaten egg. Dredge in the Italian style bread crumbs.
3. Place on aluminum baking racks on top of cookie sheet. Bake for 25 to 30 minutes. Transfer to a lightly greased 9X13 inch baking dish, pour spaghetti sauce over chicken, and sprinkle with remaining cheese. Return to oven for an additional 20 minutes of cooking or until the chicken is cooked through.

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