Baked Ricotta Chicken

The recipe Baked Ricotta Chicken can be made in roughly 45 minutes. This main course has 507 calories, 39g of protein, and 36g of fat per serving. This recipe serves 6 and costs $2.28 per serving. A mixture of white wine vinegar, water, lite olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. 80 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Heather Likes Food. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. If you like this recipe, you might also like recipes such as 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:

Equipment:

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