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.
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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!
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