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Ricotta Stuffed Chicken Bake
Ingredients
  • 1 large egg
  • 1 cup fat free ricotta cheese
  • ¾ cup shredded 2% mozzarella cheese, divided
  • 1 ½ to 2 tablespoons chopped fresh basil
  • 1 teaspoon dried parsley
  • 4 (6 oz each) boneless, skinless chicken breasts (24 oz total)
  • Salt and black pepper
  • 1 teaspoon Italian seasoning
  • 1 cup pasta sauce (I used Francesco Rinaldi original)
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