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