Ricotta Baked Chicken
From nuitblanche 4 years ago
- 60 minutes to make
- Serves 4
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
Ingredients
- 1 lb boneless skinless chicken breast, flattened to ¼” thick shopping list
- 15 oz. container, part skim ricotta cheese shopping list
- 4 leaves fresh basil, chiffonned (rolled and cut into small pieces) shopping list
- 2 cloves roasted garlic (in a paste- like consistency) shopping list
- 2 tbsp. finely chopped banana peppers shopping list
- salt and pepper to taste shopping list
- ½ c . fine seasoned bread crumbs plus 2 tbsp. shopping list
- ½ c. flour shopping list
- 1 egg, beaten shopping list
- 1 egg beaten with 1 tbsp. water shopping list
- 3 tbsp. canola oil shopping list
- 2-3 oz. thinly sliced jack or other mild cheese shopping list
How to make it
- Preheat oven to 325 degrees.
- In a medium sized bowl, mix the ricotta with the beaten egg, stir in the garlic, basil, and peppers;
- Season to taste with salt and pepper;
- Heat oil in a non-stick 10-12” skillet;
- Dredge chicken in flour, shake off excess, then dip in egg, then breadcrumbs;
- Brown chicken, 2-4 minutes each side;
- Place chicken in a heavy casserole dish;
- Spread cheese mixture evenly over chicken;
- Sprinkle with the 2 tbsp. of bread crumbs;
- Place thinly sliced cheese evenly over top, place on baking rack in oven;
- After 45 minutes, cut into chicken to check for doneness (no pink);
- Turn oven up to 375, put casserole back in and let cook for another 15-20 min. until slightly browned on top.
People Who Like This Dish 6
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