Veneto White Recipe
Creamy Pecorino Romano and ricotta base; topped with chicken breast, red onions, mushrooms, fresh basil, and mozzarella blend; served with a side of Pecorino Romano
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Ingredients
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Base
Toppings
Serving
Method
Base Preparation
- 1
In a large mixing bowl, combine the grated Pecorino Romano cheese, ricotta cheese, heavy cream, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Chicken and Toppings Preparation
- 2
Preheat the oven to 375°F (190°C).
- 3
Season the chicken breasts with salt and black pepper. In a skillet over medium heat, add a little oil and cook the chicken breasts for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest.
- 4
- 5
Slice the cooked chicken breasts into strips.
Assembly and Baking
- 6
In a baking dish, spread the creamy cheese mixture evenly on the bottom.
- 7
Layer the sliced chicken breast over the cheese mixture, followed by the sautéed red onions and mushrooms.
- 8
Sprinkle the chopped fresh basil over the top, and then evenly distribute the shredded mozzarella cheese.
- 9
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Serving
- 10
Remove from the oven and let cool for a few minutes before serving. Serve warm with a side of grated Pecorino Romano cheese.
