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Stuffed Chicken Parmesan

Kraft Memeber Recipe
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kraft
Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 boneless skinless chicken breasts
  • 8 oz. ricotta
  • 8 oz. shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese plus more for topping
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt/pepper to taste
  • 1 jar marinara sauce
  • 4 tablespoons Italian bread crumbs
  • 4 slices mozzarella cheese
make it
Wash and pat dry the chicken breasts with a small paring knife. Cut about a 1 and 1/2 to 2 inch slit on the thickest side of the breast (slit horizontally). With your finger, gently make a pocket inside the slit by moving your finger from side to side. Be careful not to puncture the sides of the chicken. Set aside.

In a mixing bowl, combine the ricotta, shredded mozzarella, 2 tablespoons grated parmesan, basil, oregano, and salt/pepper. Put this mixture into a piping bag and fill each chicken breast until just full. Close the slits with tooth picks, place on baking sheet.

Bake at 350°F for 35-40 minutes or until done. Transfer chicken to shallow baking dish, cover with marinara, sprinkle each chicken breast with 1 tablespoon bread crumbs, some more parmesan, and 1 slice each mozzarella. Put back into oven for about 10 more minutes or until cheese is bubbly.
Notes
You can make this low carb by leaving off the bread crumbs, just add more parmesan!
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