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Baked Ricotta Chicken
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Ingredients:
| 2 Large Boneless Skinless Chicken Breasts |
| Salt & Pepper, to taste |
| 1 1/4 Cups Whole Milk Ricotta Cheese |
| 1 Cup Fresh Grated Parmesan |
| 3 Garlic Cloves, minced |
| 1 Tsp Italian Seasoning |
| 2 Cups Marinara Sauce |
| 2 Cups Mozzarella Cheese, shredded |
| Fresh Chopped Basil, for garnish |
Directions:
- Preheat the oven to 375 degrees F.
- Use a sharp knife to slice the chicken in half lengthwise, to create 4 thin chicken breasts. Season with salt and pepper.
- In a small bowl, combine the ricotta, parmesan, garlic, and Italian seasoning. Set aside.
- Pour half of the marinara in the bottom of the baking dish and spread evenly to the sides. Place the chicken on top of the marinara in an even layer.
- Spread the ricotta cheese evenly over the top of the chicken.
- Pour the other half of the marinara over the top of the chicken.
- Cover with foil and bake for 20 minutes.
- Remove the foil and sprinkle the shredded mozzarella over the top. Bake for an additional 20 minutes or until an internal temperature of 165 degrees is reached.
- Remove from the oven and garnish with fresh chopped basil.
- Serve immediately and enjoy!
| Course: | Dinner, Lunch, Poultry |
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