Stuffed Chicken Valentino

Ingredients:

• 4 boneless, skinless chicken breast halves
• ½ cup ricotta cheese
• 1 egg
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup all-purpose flour
• 2 cups Italian seasoned bread crumbs
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Prepare the Chicken:
   • Preheat your oven to 375°F (190°C).
   • Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. Aim for about ¼-inch thickness.
2. Make the Filling:
   • In a medium bowl, combine the ricotta cheese, 1 egg, basil, oregano, parsley, garlic powder, salt, and black pepper. Mix until well blended.
3. Stuff the Chicken:
   • Lay each chicken breast flat and spoon an equal amount of the ricotta mixture onto the center of each breast.
   • Fold the sides of the chicken over the filling and secure with toothpicks.
4. Coat the Chicken:
   • Place the flour in a shallow dish.
   • In another shallow dish, mix the Italian seasoned bread crumbs with the grated Parmesan cheese.
   • Beat the remaining 2 eggs in a third shallow dish.
   • Dredge each stuffed chicken breast in the flour, shaking off any excess.
   • Dip the floured chicken in the beaten eggs, then coat it thoroughly with the bread crumb mixture.
5. Cook the Chicken:
   • Heat a large skillet over medium-high heat and add enough oil to cover the bottom.
   • Once the oil is hot, carefully add the stuffed chicken breasts and cook until golden brown on all sides, about 5 minutes per side.
   • Transfer the browned chicken breasts to a baking dish.
6. Bake the Chicken:
   • Pour the marinara sauce over the chicken breasts in the baking dish.
   • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil, sprinkle the shredded mozzarella cheese over the top, and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Serve:
   • Remove the toothpicks before serving.
   • Serve the stuffed chicken breasts hot, with extra marinara sauce on the side if desired.

Enjoy your delicious Stuffed Chicken Valentino!