Baked Ricotta Chicken

Name: Baked Ricotta Chicken
Ingredients: 1/2 cup, panko bread crumbs; 1 tablespoon, extra-virgin olive oil; 1/8 teaspoon, salt; 1/8 teaspoon, pepper; 8 ounces (1 cup) whole-milk, ricotta cheese; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 1 teaspoon, dried oregano; , Salt and pepper; 1/4 cup, extra-virgin olive oil; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick; 1 1/2 cups, jarred pasta sauce; 2 tablespoons, coarsely chopped fresh basil

Main Courses
Chicken
Cheese

By Alli Berkey ･ Appears in Cook's Country April/May 2017

Could we transform a complicated stuffed-chicken dish into a weeknight favorite?

SERVES 4

TIME 50 minutes

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