4boneless breastsChicken, turkey, grouse, other upland game bird
1teaspoonOregano or Italian SeasoningTaste before adding anything else. Add more if you'd like.
1/2teaspoon black pepper
1/4 cup crushed or stewed tomatoes
1/4 cupMozzarella cheeseshredded
Preheat the oven to 350°
Mix the Ricotta and oregano or Italian Seasoning. Taste. Enough? Add more if you'd like more flavor. Add Parmesan, salt, pepper and garlic. You can set this aside to use in a few minutes or put it in the fridge to let the flavors meld.
If you're a garlic lover like me, sprinkle a little extra garlic powder on the chicken. In a heavy duty pan, brown the chicken in the olive oil, turning it once.
Coat a shallow baking pan or Ramekins with olive oil. Place the meat in the pan and top with the one-quarter of the Ricotta mix on each piece. Then place one-quarter of the tomatoes on each peace.
The Ricotta mix with melt into the juice from the tomatoes and create a creamy cheese sauce.
Bake for 20 minutes for chicken and turkey OR 12-15 minutes for wild turkey and other thin poultry meats.
Cooking with Chef Robin, On The Fire, Big Wild Radio.