Baked Ricotta Chicken Mozzarella (Print-Friendly Version)

Juicy chicken filled with ricotta and basil, baked in marinara, topped with golden mozzarella and fresh herbs.

# What You’ll Need to Make This:

→ Chicken Preparation

01 - 1 boneless, skinless chicken breast
02 - 1 tablespoon olive oil

→ Ricotta Filling

03 - 1 cup ricotta cheese
04 - 1 cup grated Parmesan cheese
05 - 1 clove garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1 teaspoon salt
08 - 1 teaspoon black pepper
09 - 0.5 cup fresh basil leaves, chopped

→ Assembly and Finish

10 - 1 cup marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - 0.5 cup fresh basil leaves, chopped
13 - 1 tablespoon balsamic vinegar (optional)

# How to Prepare:

01 - Preheat oven to 190°C (375°F), ensuring even heat for optimal chicken texture.
02 - Lightly grease a baking dish with olive oil to prevent sticking and add flavour.
03 - In a bowl, combine ricotta, Parmesan, minced garlic, Italian seasoning, salt, pepper, and half the chopped basil until smooth and evenly distributed.
04 - Using a sharp knife, slice a horizontal pocket into the thickest part of the chicken breast, ensuring not to cut through completely.
05 - Fill the chicken pocket with the ricotta mixture, pressing gently for an even fill; use toothpicks to secure if needed.
06 - Set the stuffed chicken breast in the prepared baking dish with space around for even heat distribution.
07 - Pour marinara sauce over the chicken breast, then top evenly with shredded mozzarella.
08 - Drizzle balsamic vinegar over the dish if desired for additional depth and brightness.
09 - Bake for 25–30 minutes, or until the chicken reaches 74°C (165°F) internally and the cheese is golden and bubbling.
10 - Remove dish from oven and let the chicken rest for 5 minutes to retain juiciness.
11 - Scatter the remaining chopped basil over the top and serve immediately.

# Extra Tips:

01 - Substitute spinach for basil or combine both for a nuanced herbal flavour.
02 - Serve alongside garden salad, garlic bread, or steamed green vegetables for balance.
03 - For lighter fare, reduce cheese quantities or use low-fat cheese varieties.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 - Reheat gently in the oven at 175°C (350°F), covered with foil, for best results.
06 - A meat thermometer ensures precise doneness; avoid overbaking to maintain juiciness.

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