Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
Comments:
Hmm. I followed this recipe pretty well except for the skin part. I have boneless, skinless breasts here. Chicken skin is gross. So I just cut a slit in the breasts and shoved the filling in there. Worked out pretty well. It didn't ooze out all over the place like the last time I made a stuffed chicken breast...
Flavor-wise, it's not bad. Adam claims he didn't even notice there was pasta in it, but sometimes I suspect he eats without really paying much attention to what he's eating. This is a blessing at times when I botch dinner up. :)
Anyway.
I was originally going to defrost some of the pasta sauce I made in the slow cooker a few weekends ago, but I changed my mind last minute and stopped at the store on the way home for what Eat This, Not That recommends - Barilla's Tomato and Basil. Pretty good, although kind of thin and easily separated (as evidenced by the photo.)
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