Food is now so important to us, it has become inspirational at times. Our connection to food has grown stronger as we’ve come to understand how it influences our physical and mental health. Dinner is not just a meal, it is an important place for families to gather, talk, laugh, and share stories.
Because of advancements in agriculture and food science, food is now more enriching, nourishing, and pleasant to all of our senses. Food can conjure memories of distant times and places, and best of all, it doesn’t have to be fancy food: a beautiful dish placed in front of you at a fancy restaurant can mean as much as a homecooked dish that has been in your family for years. It makes no difference if it is served on priceless china or your grandmother’s old fiestaware. Food has surpassed a means of survival, it has become an experience.
During these times, I think we are all in need of a little comfort food. It may be pasta with some butter on it, pizza, or a bowl of nice homemade chicken soup. For some of you it could be your mother’s lasagna. If it is, then this is a perfect accompaniment. The chicken bakes up beautifully in the luscious sauce. The combination of cheeses is so gratifying and luxurious. The panko crumbs add another layer of texture and crunch. Whether you make your own pasta sauce or purchase it from the store, this dish will be perfection.
This recipe is courtesy of Cooks Country and will serve 6 people who will enjoy a little taste of home.
Ingredients for Baked Ricotta Chicken
For the breadcrumbs:
I doubled this.
½ cup panko bread crumbs
1 tablespoon extra-virgin olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
For the chicken:
8 ounces (1 cup) whole-milk ricotta cheese
1 ½ ounces Parmesan cheese, grated (3/4 cup)
1 teaspoon dried oregano
Salt and pepper
¼ cup extra-virgin olive oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick
1 ½ cups jarred pasta sauce
2 tablespoons coarsely chopped fresh basil
Make the breadcrumbs:
Combine all ingredients in bowl.
Microwave until panko is light golden brown, 1 to 2 minutes, stirring occasionally; set aside.
Make the chicken:
Adjust oven rack to upper-middle position and heat oven to 425 degrees.
Process ricotta, Parmesan, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 10 seconds.
With processor running, slowly add 3 tablespoons oil until incorporated; transfer ricotta mixture to bowl and set aside.
Pat chicken dry with paper towels and season with salt and pepper.
Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering.
Add chicken and cook until browned on both sides, about 6 minutes.
Do not overcrowd pan, chicken will not brown properly.
Evenly spread ¾ cup sauce in bottom of 13 by 9-inch baking dish.
Transfer chicken to dish, shingling breasts in center of dish on top of sauce.
Pour remaining 3/4 cup sauce over chicken, then top each piece with 1/3 cup ricotta mixture.
I had extra chicken, so I just put them all in the pan.
Sprinkle chicken evenly with panko mixture.
Bake until chicken registers 160 degrees, about 15 minutes.
Sprinkle with basil and serve.
(I did not have basil and it was still delicious!)
It’s that simple!
