Ingredients
3/4 c. ricotta
1 1/4 c. shredded mozzarella, divided
1/4 plus 2 tbsp. freshly grated Parmesan, divided
1 large egg
2 tbsp. freshly chopped basil, plus more for serving
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts (about 1 3/4 lb.)
1 1/2 c. marinara
1/2 tsp. Italian seasoning
1 tbsp. extra-virgin olive oil
Preparation
Step 1Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper. Step 2Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture. Step 3Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.Step 4Bake until chicken is almost cooked through, reaching an internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger breasts. Discard excess juices in pan.Step 5Change oven to broil and top chicken with remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly and chicken reaches an internal temperature of 165°, about 4 to 5 minutes more. Step 6Garnish with more basil before serving.
