Go ahead and lick your plate. We won't judge.
This has become one of my go-to dishes for company. It's easy, fast, and so delicious that you'll want to serve some nice bread for mopping up the garlicky sauce, too. (My Guinness Bread works well!)
First, a little drooling is in order - then I'll show you how to make it.
What You Need
Chicken Breasts (thin or you can pound them)
Baby Spinach Leaves (a couple of handfuls)
8 oz. Ricotta Cheese
2 Eggs (Attila the Hen laid ours)
A TON of Garlic (3-4 Tbsp or more!)
1 Tbsp Oregano (fresh if you've got it - dried otherwise)
1 Tbsp Basil (same)
Fresh Grated Parmesan Cheese
Pasta Sauce (homemade if you've got it - our tomatoes didn't do well this year, so bought them at the farmers market)
What You Do
Preheat your oven to 375F (190C).
Prepare a casserole dish (foil! I don't like scrubbing).
Prepare your chicken breasts - they need to be flattened.
Mix your eggs and spices in a bowl. (Is it just me, or does this look like a spooky FACE???)
Add your garlic.
Stir the ricotta cheese into this mix.
Fold in your spinach.
Put the chicken breasts into the casserole dish in a line.
Scoop the spinach and cheese mixture one half of each chicken breast.
Fold each chicken breast over the cheese mixture.
Cover with pasta sauce, then parmesan cheese.
(more garlic would be fine, too!)
Bake for about 45 minutes, until chicken is cooked through, cheese is browned and bubbly, and the aroma is so tantalizing that you can hardly stand it.
By the way, if you want to say Ricotta properly (like a good NJ girl), it's "Ri-gott".
Next I'll post my recipe for homemade pasta sauce. I bought out one of the farmers at our local farmers market yesterday, and the sauce has been cooking ever since. When it's ready, I'll post. Not before ;)
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