1/2teaspoonfresh thyme (or 1/4 teaspoon dried thyme), plus more to garnish top of the dish
6bonelessskinless chicken breast (about 3.5 lbs.)
1½cupsshredded part-skim mozzarella cheeseplus 6-12 Tablespoons for stuffing
1jarRagú® Old World Style® Sauce1 lb. 8 oz.
Preheat oven to 400° F. In a shallow dish, combine together cornmeal, thyme, garlic powder, and Parmesan cheese. Set aside. Note: If desired, you can add a good pinch of salt to the cornmeal mixture. As for those who is on a low-sodium diet, the recipe is perfect as it is (the content of sodium from the Parmesan cheese is enough).
Place each chicken breast on a cutting board. Using a sharp knife, slit chicken breast lengthwise, almost through -- to make a pocket. Stuff each breast with 1-2 Tablespoons of mozzarella cheese, leaving a small edge to seal. If desired, you can sprinkle a bit of thyme into each chicken breast pocket. Rub a bit of the beaten egg or water around edge and pinch to seal.
Dip each chicken breast in the beaten egg...
Then, coat each breast with cornmeal mixture on both sides.
Arrange chicken in 13 x 9-inch baking dish. Bake for about 20 minutes.
Pour sauce over chicken and top with 1½ cups of mozzarella cheese. Bake an additional 10-15 minutes or until chicken is thoroughly cooked.
Remove from oven and sprinkle a bit of thyme on top. Serve chicken parm with pasta, steamed vegetables, or fresh salad. Enjoy!
If desired, you can use Ragú® Hearty Traditional Sauce instead.
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