Description
One of the ultimate comfort foods when the weather turns cooler. This is an easy and delicious family meal!
Ingredients
- 6 whole Boneless Chicken Breasts
- 1 cup Panko Bread Crumbs
- 1 teaspoon Garlic Powder
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Basil
- 1 teaspoon Black Pepper
- ½ cups Olive Oil
- 16 ounces, weight Ricotta Cheese
- 1 can (28 Oz. Size) Diced Tomatoes
- 1 can (6 Oz. Size) Tomato Paste
- ⅓ cups Dry Red Wine
- ½ cups Grated Parmesan Cheese
Preparation
Heat oven to 350ºF. Split chicken breasts in half with a sharp knife and pound to 1/2 inch thickness.
Combine panko with garlic powder, oregano, basil, and pepper. Heat oil in skillet. Coat chicken breasts in panko mixture and brown quickly on both sides in hot oil.
Arrange chicken in a 9 x 13 baking dish. Top with ricotta cheese.
For the sauce, combine diced tomatoes, tomato paste and wine. Whisk well together and spoon over the chicken. Sprinkle with Parmesan cheese.
Cover and bake at 350ºF for about 45 minutes. Serve with a side of pasta and a green salad.
