Baked Chicken Parmesan with Ricotta and Spinach

Baked Chicken Parmesan with Ricotta and Spinach
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Category: main dish


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


Added 8 years ago by:
Reeni Pisano Reeni Pisano
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