Recipe

Ricotta Baked Chicken Recipe


Ricotta Baked Chicken Recipe
This is one of those mistakes that turn out right! I wanted to roll the chickens up with the ricotta filling, but it was too soupy! This was a great rescue - and a perfect companion is a spinach risotto

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Ingredients
  • 1 lb boneless skinless chicken breast, flattened to ¼” thick
  • 15 oz. container, part skim ricotta cheese
  • 4 leaves fresh basil, chiffonned (rolled and cut into small pieces)
  • 2 cloves roasted garlic (in a paste- like consistency)
  • 2 tbsp. finely chopped banana peppers
  • Salt and pepper to taste
  • ½ c . fine seasoned bread crumbs plus 2 tbsp.
  • ½ c. flour
  • 1 egg, beaten
  • 1 egg beaten with 1 tbsp. water
  • 3 tbsp. canola oil
  • 2-3 oz. thinly sliced jack or other mild cheese

Directions
  1. Preheat oven to 325 degrees.
  2. In a medium sized bowl, mix the ricotta with the beaten egg, stir in the garlic, basil, and peppers;
  3. Season to taste with salt and pepper;
  4. Heat oil in a non-stick 10-12” skillet;
  5. Dredge chicken in flour, shake off excess, then dip in egg, then breadcrumbs;
  6. Brown chicken, 2-4 minutes each side;
  7. Place chicken in a heavy casserole dish;
  8. Spread cheese mixture evenly over chicken;
  9. Sprinkle with the 2 tbsp. of bread crumbs;
  10. Place thinly sliced cheese evenly over top, place on baking rack in oven;
  11. After 45 minutes, cut into chicken to check for doneness (no pink);
  12. Turn oven up to 375, put casserole back in and let cook for another 15-20 min. until slightly browned on top.

Not quite what you're looking for? See more Main Dish / Chicken
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