Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1.5 cups whole milk ricotta cheese
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 large egg yolk
  • 2 cloves garlic, microplaned
  • 1 tsp lemon zest
  • 1 cup marinara sauce
  • 1 cup low-moisture shredded mozzarella
  • 0.25 cup fresh basil ribbons

Instructions:

  1. Preheat your oven to 400°F (200°C). Season the pounded chicken breasts evenly with kosher salt, cracked black pepper, and dried oregano.
  2. In a medium bowl, stir together the whole milk ricotta, 0.5 cup Parmigiano Reggiano, 1 large egg yolk, 2 microplaned garlic cloves, and 1 tsp lemon zest.
  3. Arrange the seasoned chicken in a single layer in a 9x13-inch casserole dish. Spread the marinara sauce thinly over each piece of chicken.
  4. Top each breast generously with the ricotta mixture, using a spatula to smooth it to the edges. Sprinkle the shredded mozzarella evenly over the ricotta layer.
  5. Bake for 20 minutes or until an instant-read thermometer registers an internal temperature of 165°F (74°C) and the cheese topping is golden and bubbling.
  6. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil ribbons before serving.