Ricotta Stuffed Chicken Parm

School is back in full swing.

I am in denial.

Where did my summer go?

Oh wait... I spent it in the UCSD library and holed up in my sauna of a home office... and at yearbook camp. That's right. Hmph!

With school comes a lot of things... Both good and bad, of course. Early mornings. Fun days with kids. Polka dot dresses. Grown up shoes that pinch my toes.

As I get busier at school, I have less time/energy/motivation to take on complicated (but always delicious) dinner recipes. What does this mean? It means quick and easy meals that still stack up to my standards.

Try this. Immediately. You won't be sorry.

Ricotta Stuffed Chicken Parmesan

adapted from Baking Serendipity

So good you might cry a little when you devour it. 

4 boneless, skinless chicken breasts, pounded thin
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese

1 tbsp milk
1 tbsp dried basil

1 tbsp italian seasoning

1 tsp salt

2 cloves garlic, minced

1/4 cup red onion, diced
1 egg white
1 cup Italian style breadcrumbs
olive oil, to coat the pan
1 jar pasta sauce

1. Get out a little aggression. Pound out the chicken breasts until they are flat and thin. Set aside.

2. In a small bowl, combine the ricotta, 1/4 cup mozzarella, parmesan, milk, onion, garlic, basil, italian seasoning and salt. 

3. Spoon the ricotta mixture into the middle of the flattened breast. Fold up the sides and secure with toothpicks. Three picks does the trick nicely. 

4. Put the egg white in a shallow bowl. Spread the bread crumbs onto a plate.

5. Dip each breast first in the white, then roll in the bread crumbs to coat. 

6. Coat the bottom of a frying pan with oil. 

7. Cook each side of the breast in the pan over medium heat until the breadcrumbs begin to brown.

8. Lightly spray a baking dish with cooking spray and place each browned breast in the dish.

9. Spoon pasta sauce over each of the breasts (you won't need the whole jar). Sprinkle with cheese. Spoon any remaining ricotta ontop of the breasts and sauce.

10. Bake in 375 degree oven for 35-40 minutes, until the chicken is no longer pink in the middle. 

So easy. So delicious. Go ahead, thank me.