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
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
Preheat the oven to 375°F (190°C).
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.
Slice the cooked chicken breasts into strips.
Assembly and Baking
In a baking dish, spread the creamy cheese mixture evenly on the bottom.
Layer the sliced chicken breast over the cheese mixture, followed by the sautéed red onions and mushrooms.
Sprinkle the chopped fresh basil over the top, and then evenly distribute the shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Serving
Remove from the oven and let cool for a few minutes before serving. Serve warm with a side of grated Pecorino Romano cheese.