Recipe Details
Ingredients
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1cupwhole-milk ricotta cheese
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1poundskinless, boneless chicken breast halves
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1pinchsalt and freshly ground black pepper to taste
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1pinchcayenne pepper, or to taste
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4tablespoonsolive oil, divided
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3tablespoonscold water
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8ouncesgrated mozzarella cheese
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8ouncesgrated Monterey Jack cheese
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1ouncegrated Parmigiano-Reggiano cheese
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2cupsprepared marinara sauce
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½cuppanko bread crumbs
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2tablespoonsolive oil
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2tablespoonsgrated Parmigiano-Reggiano cheese, or to taste
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2tablespoonsgrated mozzarella cheese, or to taste
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2tablespoonsgrated Monterey Jack cheese, or to taste
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1teaspoon(packed) coarsely chopped fresh Italian parsley
Cooking Directions
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Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
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Preheat the oven to 450 degrees F (230 degrees C).
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Season chicken with salt, pepper, and cayenne.
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Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
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Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
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Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
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Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
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Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
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Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.
Cooking Tips:
While breasts are the classic cut to use for chicken Parmesan, this would also work beautifully with skinless, boneless thighs, or you can pick up a rotisserie chicken and pull the meat off it.
You can use cream cheese instead of ricotta, if you like.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories378 | |
% Daily Value * | |
Total Fat 25g |
32% |
Saturated Fat 11g |
53% |
Cholesterol 74mg |
25% |
Sodium 635mg |
28% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 1g |
5% |
Total Sugars 5g |
|
Protein 27g |
53% |
Vitamin C 1mg |
1% |
Calcium 489mg |
38% |
Iron 1mg |
6% |
Potassium 310mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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