Poulet à la ricotta

Ingrédients

• 4 boneless skinless chicken breasts, (cut in half lengthwise)
• Salt and black pepper, (to taste)
• 1 cup whole milk ricotta cheese
• 1/2 cup Parmesan cheese, (freshly grated)
• 3 cloves garlic, (minced)
• 1 teaspoon Italian seasoning
• 1 24-ounce jar marinara sauce
• 3/4 cup mozzarella cheese, (shredded or cubed)
• Fresh parsley, (chopped, for garnish)

Préparation

1. 1

   Preheat oven: Preheat your oven to 375°F.

2. 2

   Season chicken breast with salt and black pepper.

3. 3

   Mix ricotta: In a bowl, combine ricotta cheese, Parmesan cheese, minced garlic, and Italian seasoning.

4. 4

   Assemble dish: Spread half of the marinara sauce in the bottom of a baking dish. Place seasoned chicken breasts on top. Spread the ricotta mixture evenly over each chicken breast. Top with the remaining marinara sauce.

5. 5

   Bake covered: Cover the dish with foil and bake in the preheated oven for 20 minutes.

6. 6

   Bake uncovered: Remove foil, sprinkle mozzarella cheese over the chicken, and bake uncovered for an additional 10 minutes or until the chicken is cooked through and the cheese is bubbly. Sprinkle with fresh parsley for garnish.