italian chicken casserole

Italian Chicken Casserole
Makes 8 servings.

1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted

Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.

In a medium bowl, mix together the ricotta cheese, mozzarella, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.

In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Cover with red peppers.



Spread the cheese mixture over the chicken.

In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.



Can be served alone or over a bed of noodles or rice.