Ricotta Parmesan Chicken over Spaghetti

Everyone needs a "go-to" dish. Something delicious and satisfying that takes less than 30 minutes to throw together.  Breaded chicken is the answer in my book. Really. What's better than bread and chicken and maybe a little cheese? Not much. ( At least while the kids are still awake)

Fresh breadcrumbs are a must for baked and breaded chicken. Dry crumbs just aren't the same. I like to keep the heels of my loaf bread in the freezer just to make breadcrumbs. If you make a big batch of crumbs put them in a zip top bag in the freezer and they'll always be ready!

So here you go. My "go-to" dish. A meal everyone loves and, more importantly, a meal that comes together quickly and easily.



Ricotta Parmesan Chicken over Spaghetti

1/2 cup lowfat ricotta

1 T milk

3-4 boneless, skinless chicken breasts

1 T dried basil or oregano

1 cup fresh breadcrumbs

1/2 cup freshly grated Parmesan

salt and pepper

8 oz. hot cooked angel hair

1 quart hot marinara sauce



Preheat the oven to 400. Boil your water for the pasta and put your marinara on 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 on a baking dish. Spread each breast with a couple tablespoons of ricotta each. Sprinkle each breast with salt, pepper, and dried basil.