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    You are in: Home / Recipes / Olive Garden Stuffed Chicken Parmigiana Recipe
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    Olive Garden Stuffed Chicken Parmigiana

    Olive Garden Stuffed Chicken Parmigiana. Photo by ~Nimz~

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    kiwidutch's Note:

    Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 12, 2008


      Delicious Stuffed Chicken Parmigiana. I added a step by softening 4 cloves of minced garlic in what was probably 1/2 teaspoon of melted butter in the microwave for about a minute (garlic fiend!). This I then added to all the specified ingredients in step two, together with some rosemary and sage and a few grindings of black pepper. Otherwise I followed the recipe exactly. Very clear instructions. I used low-fat ricotta but the other cheeses were the regular variety. Thanks for sharing this very flavoursome and easy to prepare dish, which we really enjoyed. Made for PRMR.

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    • on June 10, 2011


      This just about beats all the rest of the chicken parmigiana recipes.

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    • on August 05, 2009


      This was def a winner at my house. I was feeding a crowd so I ended up making 10 breast and had perfect amount of cheese filling. I also had no shortening so I used all margarine. I used two pans, one lined with foil and the other was an oven proof skillet. The ones in the skillet really got crispy but the ones on the foil didn't so I put them in a skillet on the stove for a minute to crisp them up. Serve with rotini pasta and Ragu Traditional sauce and boy was this dinner ever a hit! Thanks for sharing!!!!!

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    Read All Reviews (15)


    Nutritional Facts for Olive Garden Stuffed Chicken Parmigiana

    Serving Size: 1 (540 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1173.2
    Calories from Fat 591
    Total Fat 65.6 g
    Saturated Fat 33.0 g
    Cholesterol 257.9 mg
    Sodium 2693.1 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 5.7 g
    Sugars 12.8 g
    Protein 82.5 g

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