Chicken Pot Pie With Ricotta & Vegetables

• 1 - 1/2 pounds organic whole boneless chicken breast
• 8 ounces whole milk ricotta cheese, well drained
• 1/4 cup milk
• 4 large eggs, lightly beaten
• 1 1/2 cups cooked Arborio rice (1/4 cup raw)
• 1 cup shredded provolone cheese
• 1/4 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons minced fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• Salt to taste
• Grinding of black pepper
• 1 cup shredded zucchini
• 1 cup toasted bread crumbs

1. Preheat the oven to 350u0b0F.
2. Lightly coat the bottom and sides of a 9-inch spring form pan with oil or cooking spray. Set aside.
3. Place chicken in single layer in large saucepan and add enough water to cover the chicken by 1/2 inch. Bring the water to a boil, reduce the heat to simmer, and cover. Poach the chicken for 12 to 15 minutes or until the chicken is no longer pink inside. Drain and set aside to cool.
4. In a large bowl, beat the ricotta cheese until smooth. Beat in the milk and eggs until well combined. Cut the cooled chicken into bite-sized pieces. Add the chicken, rice, cheese, onion, pepper, parsley, basil, oregano, crushed pepper, salt, pepper, and zucchini to the egg mixture. Blend well.
5. Spread the mixture into the pan and place it on a baking sheet.
6. Bake for 30 minutes. Scatter the bread crumbs over the top and continue baking for 10 to 15 minutes or until the center is firm.
7. Cool slightly; place on a serving dish and remove the side and bottom of the pan. Serve warm.

chicken breast, milk ricotta cheese, milk, eggs, rice, provolone cheese, red onion, red bell pepper, parsley, fresh basil, oregano, red pepper, salt, black pepper, zucchini, bread crumbs

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-with-ricotta-vegetables-53077091 (may not work)