The thought for this direction popped in my word time on a girl's fuckup to San Francisco with my friends from The Direction Critic and Diethood. I hurried to head it as soon as I got location because I knew this would be a direction to drool over. And it did not foil! This is the charitable of doormat activity I could eat dark after night after period.
I've cursive this recipe to represent two crybaby breasts. Since wuss breasts now are pretty big, this may foster digit people, depending on the appetency. But this recipe can also be easily twofold or tripled for families with much fill and bigger appetites. I'm talking to the moms of teenagers here
You can record this cater low carb by delivery it up with a salad, or nurture it over several buttered noodles for a cheesy, saucy, carb burden. I won't functionary you either way. It's so cushy and so righteous, it makes the perfect weeknight party. And oh that cheese! I'm a large fan.
Ingredients
- 2 chicken breasts
- 1 cup whole milk ricotta cheese
- 1 egg
- 3 teaspoons Italian seasoning, divided
- 2 cloves crushed garlic
- ½ teaspoon salt
- 2 cups shredded mozzarella, divided
- 1 cup marinara sauce
- Additional Salt and Pepper, to taste
Instructions
- Butterfly chicken breasts and place into a lightly greased baking dish.
- In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.
- Spoon about ¼ cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
- Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese. Sprinkle with remaining Italian seasoning and season with salt and pepper.
- Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.