Baked Ricotta Chicken

Name: Baked Ricotta Chicken
Yield: Serves 4
Ingredients: 1/2 cup, panko bread crumbs; 1 tablespoon, extra-virgin olive oil; 1/8 teaspoon, salt; 1/8 teaspoon, pepper; 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

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Appears in Cook's Country April/May 2017

Main Courses

Chicken

Cheese

Could we transform a complicated stuffed-chicken dish into a weeknight favorite?

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

We knew that ricotta has a tendency to break and dry out when baked, so we processed it with some oil to both add richness and smooth out its texture. We jump-started the chicken by browning it in a skillet before shingling the pieces in a ...

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