Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves minced garlic
  • 2 tbsp fresh chopped parsley
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper and arrange them in a single layer in the baking dish.
  3. In a large mixing bowl, combine the ricotta, Parmesan, egg, minced garlic, and parsley. Stir until the mixture is smooth.
  4. Spoon approximately 1/4 cup of marinara sauce over each chicken breast, then top with a generous dollop of the ricotta mixture, smoothing it to the edges of the meat.
  5. Sprinkle the shredded mozzarella evenly over the ricotta layers.
  6. Bake for 25–30 minutes until the cheese is bubbling and golden-brown, and the thickest part of the breast reaches an internal temperature of 165°F (74°C).
  7. Let the dish rest for 5 minutes before garnishing with fresh torn basil leaves.