Baked Ricotta Chicken

Baked Ricotta Chicken

  • 1 cup ricotta

  • 1/4 cup basil, roughly chopped

  • kosher salt and pepper

  • 1 lb boneless, skinless chicken breast

  • 4 Tbs. olive oil, divided

  • 2 cups cherry tomatoes, cut in half

  • 2 small zucchini, diced

  • 4 cloves garlic, minced

  • 1/2 cup Parmesan cheese, grated

Preheat oven to 425°F.

In a small bowl mix together the ricotta, basil, and sprinkle of salt and pepper and set aside.

Start by cutting the chicken breasts in half horizontally so you have 4 breasts thins breasts of chicken. Sprinkle with salt and pepper.

In a large skillet warm 2 Tbs. olive oil. Brown the chicken on both sides. Remove from the pan and set aside.

In the same pan add the remaining olive oil, tomatoes, zucchini, garlic, and a pinch of salt. Saute the mixture for about 5 to 7 minutes or until the tomatoes are soft. Remove from the pan.

Return the chicken breasts to the pan and top each breast with a generous helping of the tomato mixture. Top each breast with about 1/4 cup of the ricotta mixture. Sprinkle with Parmesan cheese.

Bake for about 15 minutes or until chicken is 165F and the cheese is golden.

Let cool slightly then garnish with basil and serve warm.

Makes 4 servings.

Amanda Frederickson1 Comment