Baked Ricotta Chicken

🧂 Ingredients

• 2 lbs chicken breasts

  (cut in half lengthwise to make cutlets)
• ½ teaspoon garlic powder
• ¼ teaspoon salt

  (to taste)
• ¼ teaspoon ground black pepper

  (to taste)
• 2 cups ricotta cheese

  (whole milk ricotta is recommended)
• 1 cup Parmesan cheese

  (freshly grated)
• 1 tablespoon Italian seasoning
• 3 cups marinara sauce

  (divided - or use pasta sauce)
• 2 cups mozzarella cheese

  (shredded, divided - or use an Italian blend)
• fresh basil

  (optional, garnish)

Instructions

• 1 Preheat your oven to 375°F (190°C/Gas Mark 5).
• 2 Spread half of the 3 cups marinara sauce in the bottom of a 9×13 casserole dish.
• 3 Slice 2 lbs chicken breasts in half lengthwise to make 4-6 thinner cutlets.
  Season to taste with ½ teaspoon garlic powder ¼ teaspoon salt, and ¼ teaspoon
  ground black pepper.
• 4 Add 2 cups ricotta cheese, 1 cup Parmesan cheese, and 1 tablespoon Italian
  seasoning to a mixing bowl and stir to combine.
• 5 Lay the chicken cutlets in the casserole dish side by side. Then, use a silicone
  spatula to spread the ricotta cheese mixture evenly over each chicken breast.
• 6 Top each chicken cutlet and the ricotta mixture with the remaining marinara
  sauce and half of the 2 cups mozzarella cheese.
• 7 Cover the casserole dish tightly with foil and bake at 375°F (190°C/Gas Mark 5)
  for 20 minutes.
• 8 At the 20 minute mark, take chicken out of the oven and remove the foil.
  Sprinkle the remaining cup of 2 cups mozzarella cheese over the whole thing and
  return it to the oven to bake uncovered for another 15 minutes.
• 9 Let rest for 5 minutes when done, then garnish with the optional fresh basil and
  serve.

Nutrition Info