Recipe Ingredients
- 6 boneless, skinless chicken breast halves (about 2 to 2-1/2 lbs.)
- 1 Tbsp. olive oil
- 3/4 cup dry Italian-seasoned bread crumbs
- 1/4 cup grated Frigo® Parmesan cheese
- 1 jar (24-oz.) tomato basil pasta sauce
Ricotta Filling:
- 1 cup Frigo® Ricotta cheese (whole milk or part-skim)
- 1/2 cup shredded Frigo® Mozzarella cheese (whole milk or part-skim)
- 1/4 cup grated Frigo® Parmesan cheese
- 2 Tbsp. dried parsley
- 1 large clove garlic, minced
- 1/2 tsp. dried Italian seasoning
- 1/4 tsp. salt
- 1/8 tsp. pepper
Recipe Directions
Heat oven to 425º F. Combine Ricotta filling ingredients.
Rinse chicken breasts and pat dry. Cut a pocket lengthwise in each chicken breast half. Spoon Ricotta filling into each pocket, dividing evenly. Close openings securely with wooden tooth pick. Brush chicken breasts lightly with olive oil.
Combine bread crumbs and Parmesan cheese. Coat chicken breasts with this mixture. Place on greased baking pan. Bake in 425 º F oven for 20-25 minutes.
Heat pasta sauce and serve over chicken.
