Baked Ricotta Chicken

By lorik

Our favorite ricotta is BelGioioso Ricotta con Latte Whole Milk Ricotta Cheese. It is thicker and richer than the other products we tasted, so it stays in place when the chicken is baked. Serve the chicken with pasta or bread.

Ingredients

• Bread Crumbs:
• 1/2 cup panko bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Chicken:
• 8 ounces (1 cup) whole-milk ricotta cheese
• 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
• 1 teaspoon dried oregano
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick
• 1 1/2 cups jarred pasta sauce
• 2 tablespoons coarsely chopped fresh basil

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. FOR THE BREAD CRUMBS: Combine all ingredients in bowl. Microwave until panko is light golden brown, 1 to 2 minutes, stirring occasionally; set aside.

2. FOR THE CHICKEN: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process ricotta, Parmesan, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 10 seconds. With processor running, slowly add 3 tablespoons oil until incorporated; transfer ricotta mixture to bowl and set aside.

3. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chicken and cook until browned on both sides, about 6 minutes.

4. Evenly spread ¾ cup sauce in bottom of 13 by 9-inch baking dish. Transfer chicken to dish, shingling breasts in center of dish on top of sauce. Pour remaining 3/4 cup sauce over chicken, then top each piece with 1/3 cup ricotta mixture. Sprinkle chicken evenly with panko mixture. Bake until chicken registers 160 degrees, about 15 minutes. Sprinkle with basil and serve.