Creamy Ricotta Chicken Bake with Parmesan Crust

• 2 chicken breasts — slice in half horizontally to make thinner

Ricotta Mixture:

• 1 cup ricotta cheese
• 1 cup Parmesan cheese
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 24 oz jar pasta sauce
• 2 tbsp chopped fresh basil or 1 tsp dried basil

• Preheat oven to 375°F (190°C).
• Spray a 9×13-inch baking dish with nonstick spray.
• Pour half of the pasta sauce into the baking dish and spread evenly. Arrange the chicken breasts side by side over the sauce.
• In a small bowl, combine ricotta, Parmesan, minced garlic, and Italian seasoning. Mix until smooth, then spread the ricotta mixture over each chicken breast. Sprinkle basil over the top, then pour the remaining pasta sauce over the chicken.
• Cover the dish tightly with foil and bake for 30 minutes, or until the chicken is cooked through. Remove foil for the last few minutes if you prefer a slightly browned top.

Nutrition