Chicken Ricotta Parmesan

I made a fabulous eggplant parmesan which I already blogged about so yesterday I decided to make chicken parmesan with a twist, adding ricotta. I couldn't believe how ridiculously easy this recipe was and how tasty it was to boot. Easy, all protein and delish, just like I like it. Next time you need something yummy, easy and inexpensive to make, consider this dish!

3 half chicken breasts
1/4 cup parmesan cheese
1/2 cup of mozzarella cheese
1/3 pound of mozzarella cheese purchased at the meat/cheese counter
1 small skim ricotta cheese
1 egg
1 jar of red sauce
salt and pepper
1/4 cup of flour
olive oil

First thing is first, fillet your chicken, instead of pounding flat a chicken breast, make it easy and cut it thin! So, 3 chicken breasts will turn into 6 for this dish.

Season your chicken with sea salt, pepper and garlic powder, both side. Lightly dust the chicken breast in flour.

Drizzle olive oil over the chicken before adding it into a preheated oven at 400 degrees for 30 minutes.

While the chicken is cooking, mix your ricotta cheese with half a cup of mozzarella cheese, 1/4 cup of parmesan cheese, one egg and a pinch of salt. Mix well and refrigerate until the chicken is done.

This is what the chicken looks like after baking for 30 minutes.

Add your ricotta cheese mix over each chicken breast.

Add a big slice of mozzarella cheese over the ricotta now.

Add your red sauce over the chicken.

Top with more parmesan cheese. Bake for 20 minutes at 350 degrees.

Finished dish! Cheesy and delish! Serve with a small Caesar salad.