Baked Ricotta Chicken

Italian marinated chicken breasts get quickly browned, topped with a luscious combination of cheeses, and baked until tender perfection in a tomato sauce. Serve over pasta for a hearty and pleasing meal.

Course Main Course

Cuisine Italian

Keyword baked chicken breast with cheese, baked chicken in tomato sauce, ricotta cheese recipe

Prep Time 10 minutes

Cook Time 40 minutes

Marinade Time 3 hours

Total Time 3 hours 50 minutes

Servings servings

Calories 380kcal

Author Heather Cheney

Ingredients

.6 ounces Italian Dressing Mix
⅓ cup white wine vinegar
⅓ cup lite olive oil
⅓ cup water
6 whole boneless skinless chicken breast halves
2 tablespoons olive oil
15 ounces Italian Seasoned Diced Tomatoes undrained
2 cups ricotta cheese
1 cup mozzarella cheese grated
¼ cup parmesan cheese grated
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 pinch nutmeg

Instructions

Mix Italian dressing mix with water, vinegar, and ⅓ 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.

Nutrition