Sunday supper: Baked Ricotta Chicken

Serves 4.

Note: Ricotta has a tendency to break and dry out when baked, so here it's processed with some oil to both add richness and smooth out its texture, and the flavor is punched up with Parmesan and oregano. Browning the chicken gives it a jump-start before shingling the pieces in a baking dish lined with pasta sauce — store-bought to keep things simple. Serve with pasta or bread. From "The Chicken Bible" (America's Test Kitchen, 2021).

For the breadcrumbs:

• ¹⁄₂ c. panko bread crumbs

• 1 tbsp. extra-virgin olive oil

• 1/8 tsp. salt

• 1/8 tsp. pepper

• 1 c. whole-milk ricotta cheese

• ³⁄₄ c. Parmesan cheese, grated

• 1 tsp. dried oregano

^{• 1}⁄₂ tsp. table salt, divided

• ¹⁄₂ tsp. pepper, divided

• 4 (6- to 8‑oz.) boneless, skinless chicken breasts, trimmed

• 1 ¹⁄₂ c. jarred pasta sauce, divided

• 2 tbsp. coarsely chopped fresh basil

Directions

To prepare the breadcrumbs: Combine all ingredients in bowl. Microwave until panko is light golden brown, 1 to 2 minutes, stirring occasionally; set aside.

Pat chicken dry with paper towels and pound to uniform thickness. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in 12‑inch skillet over medium heat until shimmering. Cook chicken until browned on both sides, about 6 minutes.