Ricotta Chicken

Name: Ricotta Chicken
Yield: 4 servings
Ingredients: 1 cup (250 mL) ricotta cheese; 1 cup (250 mL) spinach leaves, finely chopped; 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL); 1 tbsp (15 mL) Garlic Rub, divided; 1 egg; 1 tbsp (15 mL) olive oil; 1½ lbs. (700 g) chicken breasts (about 4 thin breasts); &frac18; tsp (0.5 mL) each salt and pepper; ½ cup (125 mL) marinara sauce; 4 oz. (125 g) mozzarella cheese, coarsely grated (1 cup/250 mL); Optional: Cooked pasta

Prep 10 min

Cook 35 min

Ready in 45 min

In this recipe, classic Chicken Parmesan gets mashed up with the comforting flavors of lasagna for an easy-to-assemble, flavorful weeknight dinner.

Ingredients

1 cup (250 mL) ricotta cheese
1 cup (250 mL) spinach leaves, finely chopped
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
1 tbsp (15 mL) Garlic Rub, divided
1 egg
1 tbsp (15 mL) olive oil
1½ lbs. (700 g) chicken breasts (about 4 thin breasts)
⅛ tsp (0.5 mL) each salt and pepper
½ cup (125 mL) marinara sauce
4 oz. (125 g) mozzarella cheese, coarsely grated (1 cup/250 mL)
Optional: Cooked pasta

Directions

Preheat the oven to 425°F (220°C).
Combine the ricotta, spinach, Parmesan, 2 tsp (10 mL) of the rub, and the egg in a small bowl; set aside.
Drizzle the olive oil into the bottom of a baking dish. Place the chicken breasts in the baking dish in a single layer. Season the chicken with the salt, pepper, and remaining rub.
Spoon the ricotta mixture over each chicken breast. Drizzle the marinara sauce over the ricotta, and top with the mozzarella cheese.
Bake for 30–35 minutes, or until the chicken reaches 165°F (74°C). Serve with pasta, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 225 mg, Sodium 700 mg, Carbohydrate 8 g, Fiber 0 g, Sugars 4 g (includes 0 g added sugar), Protein 57 g