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North South Blonde

A food and lifestyle blog

Baked Ricotta Chicken (Gluten-Free, Paleo)

April 24, 2016 Dinner, Gluten-free, Keto, Paleo & Whole 30, Recipes

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This deliciously tender baked chicken recipe involves only a few steps and can be served with salad or fresh vegetables for dinner. You could even use the chicken in a salad for lunch or divide them into containers for your weekly meal prep. A hearty, satisfying, yet good-for-you meal.

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The ricotta cheese has a light and airy taste – not as overwhelming as mozzarella. It also works well in so many dishes and most diets like the paleo diet as a healthier alternative. Once baked in the oven, the chicken becomes all over crispy and golden in colour. So good!

Chicken is a great alternative to red meat. You can choose not to bread the chicken or you can use the breadcrumbs of your choice. For a gluten-free alternative to regular Italian breadcrumbs, I used Gluten-free Italian breadcrumbs.

For more chicken inspired dinners:
  • Chicken Rice and Black Bean Burritos
  • Buffalo Chicken Lettuce Tacos (Gluten-Free, Paleo)
  • Easy Gluten-Free Butter Chicken

Baked Ricotta Chicken (Gluten-Free, Paleo)

Also, when you’re short for time, it won’t take long to prep the chicken before it goes into the oven. The chicken will be tender and delicious, taking only a few easy steps to get there!

Get these mouthwatering flavours with in less time. Here’s how:

Gluten-free Baked Ricotta Chicken
Print Pin
5 from 1 vote

Gluten-free Baked Ricotta Chicken

Prep Time 24 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 9 minutes minutes
Author Michelle Nemis

Ingredients

  • 6 boneless skinless chicken breasts
  • 2 cups of Gluten-free Italian breadcrumbs flaxseed meal for paleo
  • 2 eggs
  • 1 cup of ricotta cheese refrain if paleo
  • 1/2 cup of baby spinach
  • Salt & pepper
  • Extra virgin olive oil

Instructions

  • Preheat oven to 400*
  • Wash the chicken breasts in the sink with cool water and remove any fatty tissues. Set Aside.
  • In a bowl, whisk together the 2 eggs. In another bowl, add breadcrumbs, 1 tbsp of salt, and 1 tbsp of pepper. Stir together with a spoon.
  • Coat the chicken first in the eggs, then in the breadcrumbs making sure to cover the whole piece. Repeat for the next 5 chicken breasts. Place in a large baking dish.
  • Drizzle olive oil on top of the chicken (Less is more).
  • Spoon on the ricotta cheese to the centre of the chicken and spread out evenly with (Optional: salt & pepper to taste).
  • Next, finely chop the baby spinach and sprinkle on top of the chicken.
  • Bake for 30 - 45 minutes depending on thickness of chicken.
  • Make sure chicken is not pink inside.
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I served the chicken with baby spinach mixed in olive oil and balsamic vinegar.

You can find the gluten-free breadcrumbs I use here and the extra virgin olive oil here. Also, here is the glass baking dish set I use.

Simply delicious! I hope you enjoy!

Click here for more delicious gluten-free recipes and don’t forget to subscribe!

Baked Ricotta Chicken (Gluten-Free, Paleo)

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Comments

  1. Emma says

    April 29, 2016 at 4:28 am

    It seems so good !!

    • North South Blonde says

      April 29, 2016 at 8:17 am

      It is! Thank you 🙂

  2. swampyankeestyle says

    May 27, 2016 at 8:04 pm

    Omg! I love ricotta cheese! Some people want death by chocolate…I want deal by ricotta cheese. Thanks for the recipe.

    • North South Blonde says

      May 28, 2016 at 12:17 pm

      haha I agree!


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