Baked Chicken Stracciatella

An updated (and healthier) take on Chicken Parmesan.

 

Full of Flavorful

The chicken is moist, the sauce is full of flavor and Stracciatella cheese add a (delicious) element of surprise that we love.

 

Recipe

Baked Chicken Stracciatella

Yields 1 - 2 Servings

Ingredients

Chicken

  • 1 - 2 boneless, skinless chicken breasts, butterflied (substitute chicken cutlets)

  • 1/4 - 1/2 cup stracciatella cheese (substitute full fat ricotta cheese)

  • 1 /2 cup Panko breadcrumbs

  • 1/4 cup Parmesan Cheese

  • 1 egg + 1 tablespoon water

  • 5 fresh basil leaves, chopped

  • Canola or avocado oil

  • 1/2 - 1 teaspoon garlic powder

  • Salt and freshly ground black pepper

Tomato Sauce

  • (1) 24 oz can whole or crushed tomatoes

  • 1/2 Vidalia onion, roughly chopped

  • 1 teaspoon tomato paste

  • 4 tablespoons unsalted butter

  • 16 oz water, more as needed

  • 1 tablespoon oregano

  • 2 dried bay leaves

  • 3 fresh basil leaves

Method

Preheat oven to 425 degrees F.

Melt butter in a large pot over medium-high heat. Add onions and tomato paste. Sauté until onions are fragrant and soften. Add canned tomatoes, water, oregano, bay leaves and basil. Crush whole tomatoes if using. Return sauce to a boil, then reduce to a simmer. Remove basil leaves once wilted. Continue to cook sauce, stirring occasionally until it thickens, approximately 30 minutes.

While sauce is simmering, prepare chicken.

Chicken should be approximately 1/2 inch thick. Pound chicken breast as needed to flatten and create a uniform layer.

In a small bowl, lightly whisk together egg and water. Stir in basil leaves. In another small bowl, stir breadcrumbs and Parmesean until well combined.

Coat a cookie sheet or cast iron skillet with high-heat cooking oil.

Dip chicken breasts into the egg mixture. Then dip into the breadcrumbs until coated on all sides. Transfer to cookie sheet or skillet.

Spray chicken the tops of the chicken breasts with high-heat cooking spray.

Transfer chicken to the middle rack in the oven and bake for 30 minutes, or until breadcrumbs are toasted brown and chicken has reached a minimum internal temperature of 165 degrees F.

Remove from oven, spread a layer of sauce on top of each breast. Top with dollops of stracciatella cheese and garnish with basil leaves.

Serve with pasta for a classic entrée, or pair with our Roasted Cauliflower, Roasted Hen of the Woods Mushrooms and chunks of aged Parmesan cheese for a lighter - yet equally delicious - meal.

 
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