Description
Enjoy a flavorful and cheesy stuffed chicken breast filled with a creamy ricotta and mozzarella blend, baked in marinara sauce for a delightful meal that’s sure to impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- Fresh basil leaves for garnish (optional)
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and carefully slice a pocket into each breast, ensuring not to cut all the way through.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until creamy and well combined.
- Fill each chicken breast pocket with the ricotta mixture using a spoon or piping bag.
- Place the stuffed chicken breasts in a greased baking dish and drizzle with olive oil.
- Heat the marinara sauce in a small saucepan over medium heat, adding a pinch of salt, pepper, and dried herbs if desired.
- Pour the heated sauce evenly over the stuffed chicken breasts in the baking dish.
- Cover the baking dish with aluminum foil to trap steam.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden.
- For extra color, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Let the chicken rest for about 5 minutes after baking.
- Spoon marinara sauce from the baking dish over each chicken breast and garnish with fresh basil leaves if desired.
- Serve with garlic bread or a simple green salad.
- Cool any leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat in a baking dish covered with foil at 350°F (175°C) until heated through, or microwave carefully.
- Enhance the ricotta filling with chopped sun-dried tomatoes, spinach, or crumbled Italian sausage for extra flavor.
- For a lighter option, substitute chicken thighs or turkey cutlets, adjusting cooking time as needed.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Enhance the ricotta filling with chopped sun-dried tomatoes, spinach, or crumbled Italian sausage for extra flavor.
- For a lighter option, substitute chicken thighs or turkey cutlets, adjusting cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes