Ricotta Chicken Bake (Printer-Friendly Layout)

Chicken loaded up with ricotta, herbs, and cheese, baked golden brown with gooey mozzarella and tangy marinara on top.

# Ingredients You'll Need:

01 - 4 skinless boneless chicken breasts

02 - 1 g red pepper flakes

03 - 2 g dried oregano

04 - 2 g onion powder

05 - 2 g garlic powder

06 - 20 g fresh basil chopped

07 - 60 g Parmesan cheese grated

08 - 240 g ricotta cheese

09 - 120 g mozzarella cheese shredded

10 - 250 ml marinara sauce

11 - 2 g ground black pepper

12 - 3 g salt

13 - 60 g breadcrumbs

14 - 15 ml olive oil

01 - Dish out the chicken, and if you like, ladle some more marinara on the side.

02 - Let the chicken sit for five minutes to keep it juicy before you cut into it.

03 - Put the chicken back in the oven for another 5 minutes till that layer of mozzarella goes all melty and bubbly.

04 - Scatter the shredded mozzarella over the marinara-topped chicken so every bite is cheesy.

05 - Take the chicken out and spoon marinara on top while it’s hot.

06 - While chicken's baking, gently heat your marinara in a small pot, giving it a quick stir every so often.

07 - Slide the sheet in the oven. Bake for about half an hour or till the chicken hits 75°C inside and the ricotta browns a bit.

08 - Sprinkle breadcrumbs over the ricotta layer on all the chicken breasts. Make sure it's spread out evenly.

09 - Scoop out the creamy ricotta filling and cover each breast thickly with it.

10 - Give it a good stir till you have a thick, smooth, and creamy mix.

11 - Mix together ricotta, Parmesan, chopped basil, onion powder, garlic powder, oregano, and red pepper flakes in a bowl.

12 - Toss salt and pepper onto both sides of your chicken breasts.

13 - Put chicken breasts on the ready sheet and rub them down with olive oil on all sides.

14 - Set your oven to 190°C. Cover your sheet with parchment or just spray on some oil to keep things from sticking.

01 - Squeeze in some lemon juice to the ricotta if you want a fresher zing.

02 - Turn up your oven to broil for the last couple minutes to get a crunchier crust.

03 - Swap out the breadcrumbs for almond flour if you want fewer carbs.

04 - This goes great with roasted veggies or a crisp salad on the side.

05 - Feel free to use homemade sauce instead of store-bought for a totally custom taste.