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Layered Italian Chicken

Layered Italian Chicken

Time Involved
< 50 min
# of Ingredients
12
Skill Level
Basic
Serves
4
Ingredients
package Maple Leaf Prime Naturally® Butterflied Chicken Breasts
1 tbsp (15mL) 
Olive oil
¼ tsp (1mL) 
Salt
¼ tsp (1mL) 
Ground black pepper
Large clove garlic, minced
½ cup (125mL) 
Ricotta cheese
Egg, beaten
3 tbsp (45mL) 
Butter, divided
1 cup (250mL) 
Tomato or pasta sauce
1 cup (250mL) 
Sliced mushrooms
1 cup (250mL) 
Chopped fresh spinach
1 cup (250mL) 
Shredded Mozzarella cheese


Directions
PREHEAT oven to 375°F (190°C).

MIX together, in a shallow dish, oil, salt, pepper and garlic. Add chicken, turning to coat, and let stand for at least 5 minutes.

BEAT together ricotta cheese and egg and set aside.

MELT 1 tbsp (15 mL) butter in fry pan over medium and sauté mushrooms until soft. Add chopped spinach, cover and cook for 2 minutes, until spinach is wilted. Add to ricotta mixture and mix well.

MELT remaining butter in fry pan, add chicken and cook for 2-3 minutes each side until golden brown. Remove from pan and set aside.

SPREAD ½ of tomato sauce in an 8 inch (2 L) square baking pan. Top with 1 piece of chicken and ½ of ricotta mixture. Repeat layers and finish with Mozzarella cheese.

BAKE in preheated oven for 20-25 minutes. Check chicken has reached a minimum internal temperature of 170°F (77°C). Let stand for 5 minutes before cutting and serving.



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