1 + 1/2 pounds chicken cutlets, cut in half
coarse salt and fresh black pepper
1 + 1/2 cups buttermilk
1 cup seasoned Italian bread crumbs
1/3 cup grated parmesan cheese, plus more for serving
2 (24 ounce) jars of Arrabbiata sauce (like Bertolli)
1 cup ricotta cheese, preferably fresh
2 packed cups baby spinach leaves, stems removed
8 ounces mozzarella cheese, thinly sliced
12 ounces whole grain spaghetti
fresh chopped basil or parsley for serving
1.Season the chicken cutlets on both side with salt and pepper. 3. 4. 5. 6.7. 8.9.Serve cutlets over the spaghetti with a sprinkle of fresh herbs and parmesan cheese. By Colleen Medling attributed to : Cinnamon&Spice and everything nice website
Pour the buttermilk into a large bowl and add the chicken, cover with saran wrap and refrigerate at least 1 hour to as long as overnight.
In a large shallow dish combine the seasoned bread crumbs and parmesan.
Grease a large baking sheet or roasting pan with olive oil. Preheat oven to 400 degrees F.
Remove the chicken, one piece at a time from the buttermilk, allow excess to drip off then dredge in the bread crumbs using your fingers to pat the crumbs on. Place on baking sheet. Repeat until all the chicken is coated.
Bake about 20 minutes until golden and just cooked through. Meanwhile make stacks of the spinach leaves and slice lengthwise into thin ribbons (chiffonade). Add the ricotta to a small bowl and mix in the spinach ribbons.
Remove the chicken from the oven. Top each cutlet generously with sauce, then a generous spread of ricotta followed by a layer of mozzarella. Return to oven about 10 minutes or until cheese is hot and melted. Optionally you can turn the broiler on for a minute to brown the cheese.
Meanwhile cook the spaghetti according to package directions in plenty of salted water to al dente. Drain and toss with the sauce.