Step 1

In a small food processor or blender, blend the cottage and ricotta cheeses, ¼ cup of the parmesan, garlic, parsley, basil, and spinach until it forms a pretty smooth paste. Don’t go crazy, a few green specks are great!

Step 2

Add your chopped chicken to a 9x13 baking dish. Toss with olive oil and seasonings. Top with the cheese mixture and combine well. Pour crushed tomatoes over the top of the chicken mixture, then top with mozzarella and remaining ¼ cup of parmesan.

Step 3

Bake at 375 for 30 minutes until the top is bubbly and chicken is cooked through. If you want the cheese to brown a bit more, just broil for a few more minutes. It will be a bit watery right out of the oven, but will thicken up a little as it sits. We might like the leftovers even better!

Step 4

PRO-TIP: To avoid that extra liquid at the end, you can also bake the chicken for 10 minutes BEFORE adding the cheese and sauce. Carefully pour off the extra liquid and then proceed to add the cheesy mixture, marinara, and cheese. Bake for only 15 additional minutes.

Step 5

Serve over pasta, spaghetti squash, or on crusty buns with extra marinara or pesto like a chicken parmesan sandwich. ENJOY.