Baked Ricotta Chicken
Need a gluten free main course? Baked Ricotta Chicken could be an amazing recipe to try. One serving contains 507 calories, 39g of protein, and 36g of fat. For $2.28 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of parmesan cheese, kosher salt, water, and a handful of other ingredients are all it takes to make this recipe so tasty. 206 people were impressed by this recipe. It is brought to you by Heather Likes Food. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Users who liked this recipe also liked Baked Ricotta Chicken, Baked Chicken Parmesan with Ricottan and Spinach, and Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette.
Servings: 6
Ingredients:
1/8 tsp black pepper
1/2 tsp kosher salt
1/3 C lite olive oil
1 C mozzarella cheese, grated
1 pinch nutmeg
2 tbsp olive oil
1/4 C parmesan cheese, grated
1 pkg (0.6 oz) Italian dressing mix
2 C ricotta cheese
6 boneless skinless chicken breasts
1 C Italian Seasoned Diced Tomatoes
1/3 C water
1/3 C white wine vinegar.jpg)
Equipment:
bowl
oven
frying pan
spatula
Cooking instruction summary:
Mix Italian dressing mix with water, vinegar, and C oil. Pour into a gallon sized ziplock bag and add chicken. Let marinade for at least 3 hours, up to overnight.Combine cheeses, salt, pepper and nutmeg in a bowl and set aside.Preheat oven to 350 degrees.Heat a large, ovenproof skillet over medium-high heat and brown chicken in remaining olive oil in batches until browned on both sides, but not cooked all the way through. Set chicken aside on a plate.Keep skillet on the heat and pour in the tomatoes, scraping up any browned bits left on the pan with a spatula until bottom of the pan is clean. Remove from heat. Return chicken to the pan with the tomatoes.Using a spoon, evenly scoop the cheese mixture into mounds on top of each chicken breast. Place skillet into the oven and bake for 20 minutes or until the cheese is just starting to brown on top and chicken is cooked through.Serve over pasta.
Step by step:
1. Mix Italian dressing mix with water, vinegar, and C oil.
2. Pour into a gallon sized ziplock bag and add chicken.
3. Let marinade for at least 3 hours, up to overnight.
4. Combine cheeses, salt, pepper and nutmeg in a bowl and set aside.Preheat oven to 350 degrees.
5. Heat a large, ovenproof skillet over medium-high heat and brown chicken in remaining olive oil in batches until browned on both sides, but not cooked all the way through. Set chicken aside on a plate.Keep skillet on the heat and pour in the tomatoes, scraping up any browned bits left on the pan with a spatula until bottom of the pan is clean.
6. Remove from heat. Return chicken to the pan with the tomatoes.Using a spoon, evenly scoop the cheese mixture into mounds on top of each chicken breast.
7. Place skillet into the oven and bake for 20 minutes or until the cheese is just starting to brown on top and chicken is cooked through.
8. Serve over pasta.
Nutrition Information:
covered percent of daily need
