4piecesboneless skinless chicken breastsapproximately 1 ¾ to 2 pounds, trimmed and pounded
1.25cupwhole milk ricotta cheese
1cupfreshly grated parmesan cheese
2.5cupwhole milk mozzarella cheesedivided: ½ cup mixed with ricotta cheese and 2 cups for topping
1largeeggat room temperature
0.75teaspoongarlic powder
0.75teaspoonItalian seasoning blend
0.5teaspoonsalt
0.25teaspoonblack pepper
1tablespoonfresh basilchopped, optional garnish
Instructions
Preheat your oven to 375°F (190°C).
Spread ¾ cup of the marinara sauce evenly in the bottom of a 9x13 inch baking dish. Set aside the remaining ¾ cup for later.
Place the chicken breasts in a single layer in the baking dish.
In a mixing bowl, combine the ricotta cheese, parmesan cheese, ½ cup of mozzarella cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and well combined.
Divide the cheese mixture evenly among the chicken breasts, spreading it over the top of each piece.
Spoon the remaining ¾ cup of marinara sauce over the cheese-covered chicken, gently spreading it without mixing it into the cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the remaining mozzarella cheese over the chicken, and return to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 160°-165°F (70°-74°C). For a golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
Once done, remove from the oven and let the chicken rest for 3-5 minutes. If desired, garnish with fresh basil before serving.
Notes
For added flavor, consider mixing in some sautéed spinach or mushrooms into the cheese mixture. Serve with a side salad or garlic bread for a complete meal.