Ricotta Salata Stuffed Chicken.jpg

10 chicken cutlets

1/2 lb. ricotta salata cheese, cubed

2 c. marinara sauce

1/4 c. pesto

2 c. shredded Italian six cheese

Preheat oven 350 F.

Pour 3/4 of the marinara sauce in the bottom of a 13 x 9 baking dish.

Roll cutlets around ricotta salata crumbles and place seam side down in sauce.

Mix remaining marinara with pesto.  Spoon over chicken pieces.

Sprinkle shredded cheese over dish.

Bake 40 minutes or until internal temperature is 165 F

Ricotta salata is amazing.  We had this with fresh angel hair pasta, romaine lettuce,  and bread from Fresh Market’s Thursday Little Big Meal.

Everyone loved this.

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