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• 6 boneless skinless chicken breasts, trimmed of all fat
• 2 cups Italian seasoned breadcrumbs
• 1 egg white
• 1 (15-16 ounce) container ricotta cheese
• 1 (3 ounce) can kraft romano cheese
• 1 1/2 cups kraft parmesan cheese (may use any brand)
• 1/2 teaspoon dried basil
• 1 teaspoons dried thyme
• 1 teaspoons dried oregano
• 1 (12 ounce) jar pasta sauce (marinara style sauce)
• 1/4 cup butter or margarine
• 1/4 cup Crisco or shortening
• fresh grated parmesan cheese (optional)

 

1. Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
2. Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
3. Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
4. Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
5. Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
6. Turn chicken and bake another 15 to 20 minutes.
7. While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
8. Before serving, top with grated, fresh Parmesan cheese, if desired.