How Do You Make Baked Chicken Parmigiana?
Boneless chicken recipes have a tendency to be on the dry side. Not so with this healthy Baked Chicken Parmesan. My Chicken Parmigiana is a stuffed chicken breast recipe made with ricotta, mozzarella and spinach, pan seared in extra virgin olive oil, then baked to perfection in a thick rich marinara. Served over fettuccine, with a garden salad and garlic bread, it is the perfect meal. File this one under your quick and easy baked chicken recipes. Preheat your oven to 375 degrees. Heat the marinara in a sauce pan. Cover and keep warm. In a bowl, mix together the ricotta, mozzarella and spinach. Set aside. Start the water for the pasta, you will cook it while the chicken is in the oven. Using a sharp paring knife, cut a deep pocket into the long side of each chicken breast. Stuff each breast with as much of the cheese mixture as they will hold. Season each breast lightly with salt and pepper. Heat 2 tablespoons of extra virgin olive oil in an oven proof non-stick saute pan. (If your pan
