Baked Chicken Parmesan with Ricotta and Spinach
- 1 + 1/2 pounds chicken cutlets, cut in half
- coarse salt and fresh black pepper
- 1 + 1/2 cups buttermilk
- 1 cup seasoned Italian bread crumbs
- 1/3 cup grated parmesan cheese, plus more for serving
- 2 (24 ounce) jars of Arrabbiata sauce (like Bertolli)
- 1 cup ricotta cheese, preferably fresh
- 2 packed cups baby spinach leaves, stems removed
- 8 ounces mozzarella cheese, thinly sliced
- 12 ounces whole grain spaghetti
- fresh chopped basil or parsley for serving
- Produce
- Baby spinach, leaves (2 packed cups)
- Basil or parsley, fresh (1)
- Meat
- Chicken cutlets (1 1/2 pounds)
- Condiments
- Arrabbiata sauce (2 (24 ounce) jars)
- Cooking & Baking
- Salt and fresh black pepper, coarse (1)
- Pasta & Grains
- Spaghetti, whole grain (12 ounces)
- Bread & Baked Goods
- Italian bread crumbs, seasoned (1 cup)
- Dairy
- Buttermilk (1 1/2 cups)
- Mozzarella cheese (8 ounces)
- Parmesan cheese, grated (1/3 cup)
- Ricotta cheese (1 cup)
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Recipe Stats
Published September 24, 2012 (4 months ago).
140 people saved this recipe.
