16 Reviews

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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bluemoon downunder November 12, 2008

So good and very easy, only thing I did different was cut the recipe back to serve 2, and about 5 minutes before removing from oven covered chicken with sauce and mozzarella cheese to allow it to heat up and the cheese to melt. So good, loved the cheese stuffing and flavors and impressive presentation with little actual work

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Bonnie G #2 September 11, 2014

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

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rosslare June 10, 2011

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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MommaMac August 05, 2009

This was very nice. Mine turned out a little on the greasy side though. Most of my filling came out too, which I know was my fault and not the recipe's fault. But I really liked the flavor of the stuffing. So much of this recipe will rest on the sauce you choose and next time I'll make a homemade sauce. I tried the jar stuff a couple of times not and I don't like them. Again, not a reflection of this recipe. Thanks kiwi. Made for PRMR.

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~Nimz~ November 22, 2008

WOW. This was gone in just a few seconds. My chicken turned out a little dry so I think I will cook it less next time but a great recipe. This will be a regular in my house.

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Jennsniffer August 29, 2008

Absolutely fantastic recipe. For a second attempt I made a few modifications to serve with a pasta side-dish consisting of penne rigate with a roasted garlic and white wine cream sauce (#17346 sans onion). Instead of washing the chicken breasts and keeping them wet, after stuffing them I coated them in a marinara sauce and then dredged them in the breadcrumbs, adding the parmesan and some mozzarella after step 6. By no means a traditional parmigiana but an adaptation I find goes really well if you're not in the mood for a tomato-based sauce on your pasta that night.

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Dan S. December 28, 2007

so good but to make it a little better for you I used EVOO and butter not the crisco. thanks for the recipe

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#1 Baker December 06, 2007

I haven't ordered this at Olive garden but this tasted very good. I used marinara sauce #136292. The chicken was very moist and the tasty cheese filling was a plus. made as written. Thanks Kiwidutch. Bullwinkle

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bullwinkle August 03, 2007

Very yummy! Thanks for the recipe! I've never made it in the oven before. Just fried it, but your way's great, too. Probably healthier. :) I also never stuffed the chicken before. That was fun... Next time, I'm gonna flatten it first. Thanks for the fun recipe!! Love, Meg

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Megamommy8880 June 07, 2007
Olive Garden Stuffed Chicken Parmigiana