Alexia’s ‘Chicken Alexia’
Breaded cutlets layered with ricotta, sautéed spinach, tomatoes, and marinara; baked until bubbly.
"Layered with ricotta, spinach, tomatoes, and love — that’s my Chicken Alexia! MANGIARE!" - Alexia
Ingredients
- 4 large boneless chicken breasts
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup grated Romano cheese
- Garlic salt (to taste)
- Cracked black pepper (to taste)
- Dried parsley flakes (to taste)
- Italian seasoned breadcrumbs
- Panko breadcrumbs
- Canola oil (for frying)
- 2 (28 oz) cans San Marzano tomatoes
- 6 cloves fresh minced garlic
- Extra virgin olive oil
- Red chili flakes
- Garlic powder (to taste)
- 1 tbsp sugar
- Fresh chopped basil
- 2 packages baby spinach
- 4 cloves fresh minced garlic (for spinach)
- Water (for wilting spinach)
- 1 large container whole milk ricotta cheese
- 2 bags shredded mozzarella cheese
- 1 cup grated Pecorino Romano cheese
- 5 vine-ripened tomatoes (sliced)
- Fresh basil (for garnish)
Instructions
Prepare the Chicken Cutlets
Pat the chicken breasts dry. Pound them thin using a meat mallet between two pieces of plastic wrap. In a bowl, combine eggs, milk, Romano cheese, garlic salt, pepper, and parsley to make an egg wash. In a separate bowl, mix equal parts Panko and Italian seasoned breadcrumbs. Dip chicken into the egg wash, then coat in breadcrumbs. Pan fry in canola oil, flipping twice for an extra golden crust. Drain on paper towels between batches.
Make the San Marzano Marinara Sauce
In a pan, heat olive oil and sauté minced garlic with red chili flakes until lightly browned. Add in San Marzano tomatoes and mash with a potato masher. Season with garlic salt, garlic powder, black pepper, and sugar. Simmer on low for 45 minutes to an hour, stirring occasionally. Finish with fresh chopped basil.
Sauté the Spinach
In a skillet, sauté minced garlic and red chili flakes in olive oil until fragrant. Add in baby spinach with a splash of water. Season with garlic salt and cook until wilted. Remove and set aside.
Assemble the Chicken Alexia
Preheat oven to 375°F. On a large cookie sheet, layer each chicken cutlet with ricotta cheese, sautéed spinach, a spoonful of marinara, tomato slices, mozzarella, more marinara, grated Romano, and fresh basil. Drizzle with olive oil.
Bake and Serve
Bake for 15 minutes until the cheese is melted and bubbly. Remove from the oven and garnish with more basil. Serve hot and enjoy this signature Chicken Alexia!