Ricotta Parmesan Chicken over Spaghetti

• 8 ounces, weight Cooked Angel Hair
• 1 quart Marinara Sauce
• 1/2 cups Lowfat Ricotta Cheese
• 1 Tablespoon Milk
• 4 whole Boneless, Skinless Chicken Breasts
• 2 dashes Salt And Papper
• 1 Tablespoon Dried Basil
• 1 cup Fresh Breadcrumbs
• 1/2 cups Freshly Grated Parmesan

1. Preheat the oven to 400.
2. Boil your water for the pasta and put your marinara in another saucepan and put it on over medium heat to warm up.
3. In a small bowl mix your ricotta and milk together well to thin out the ricotta a little.
4. Next, pat you chicken dry and arrange them in a baking dish.
5. Spread each breast with a couple tablespoons of ricotta each.
6. Sprinkle each breast with salt, pepper, and dried basil.
7. Grate the Parmesan and make your breadcrumbs in a food processor.
8. Add the cheese to the breadcrumbs and lightly season with salt and pepper.
9. Sprinkle crumbs over chicken breasts liberally.
10. Press into chicken to ensure a good stick.
11. Bake in the oven for 20-30 minutes or until juices run clear.
12. Slice and serve over spaghetti topped with the marinara sauce.

ricotta cheese, milk, chicken breasts, salt, dried basil, fresh breadcrumbs, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/ricotta-parmesan-chicken-over-spaghetti/ (may not work)