I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a cheese spread using ricotta fortified with sharp Cheddar.

Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cheese Spread:
To serve:

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.

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  • Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.

  • Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.

  • Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.

  • Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.

  • Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

Tips

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Cook's Note:

The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the Cheddar, but I'd like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1010 calories; 45.9 g total fat; 259 mg cholesterol; 2073 mg sodium. 85.1 g carbohydrates; 60.8 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2016
It was easier than I thought. My family loved it wants me to make it again. Read More
(5)

Most helpful critical review

Rating: 1 stars
04/02/2019
The dish takes too long to make and the crust was kinda of too thick. The chicken was not done in 10 minutes in the oven either so by the time it was done the crust was kinda burnt. Not worth all the effort. Neither my hubs or I cared for this dish. Read More
55 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/10/2016
It was easier than I thought. My family loved it wants me to make it again. Read More
(5)
Rating: 5 stars
05/10/2016
It was easier than I thought. My family loved it wants me to make it again. Read More
(5)
Rating: 5 stars
04/24/2016
lots of work lots of mess I took out the cheyenne pepper and added garlic powder It tasted amazing! SOOOOO worth the work! Read More
(4)
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Rating: 5 stars
06/09/2016
I've made all 3 of Chef John's Chicken Parm's and this one is my favorite. Only change I made was to use italian seasoned panko bread crumbs which I highly recommend. Read More
(3)
Rating: 5 stars
12/14/2016
Best Chicken Parm I've had. I didn't mess with the recipe...imagine that:) however they list cayenne pepper as an ingredient but don't specify the measurement. I went with a pinch and didn't feel it...next time 3 pinches. Great dish but a lot of work all at once. Read More
(3)
Rating: 5 stars
01/24/2018
No changes and will make it again. Read More
(1)
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Rating: 5 stars
10/23/2017
This is a really easy and tasty. Whenever I make something new and the husband likes it he says you can make this again. He had two bites and that's what he said. Thank you again Chef John Read More
(1)
Rating: 5 stars
02/14/2018
This was the best chicken parmesan I have ever had. My wife loved it. Read More
(1)
Rating: 4 stars
11/30/2017
So easy and so delicious! My boyfriend loves chicken parm and he was in love with this recipe. (Takes a lot to impress him) and it was a perfect amount of food. Read More
(1)
Rating: 5 stars
02/26/2018
I'm a newbie to cooking. I did this recipe for me and my woman. I didn't add the cayenne because I must have missed it in the ingredients list. It all went together easily. I did have to cook it a couple minutes longer than expected which made the outside a little darker than I thought it should be. might be the Colorado altitude. It tasted amazing! Better than what I've had at a restaurant. We both loved it. Read More
Rating: 1 stars
04/02/2019
The dish takes too long to make and the crust was kinda of too thick. The chicken was not done in 10 minutes in the oven either so by the time it was done the crust was kinda burnt. Not worth all the effort. Neither my hubs or I cared for this dish. Read More