Stuffed Chicken Valentino


  • 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


  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!

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