Quick Chicken Parmigiana for Two

Preheat your oven to 375°F. This is the perfect temperature - not too hot to dry out the chicken, not too low to leave you waiting all evening.

Rinse the chicken breasts under cold water and pat them completely dry with paper towels. Spray a baking dish with olive oil cooking spray and arrange the chicken in a single layer. (Make sure the chicken is truly dry or the toppings won't stick properly)

Spoon the crushed tomatoes evenly over the chicken breasts, then dollop the ricotta on top. Season generously with salt and freshly ground black pepper.

Sprinkle the minced garlic over everything, then top with the mozzarella and fresh basil. The cheese should cover most of the surface.

Bake for 35 minutes or until the chicken is cooked through (internal temperature of 165°F), the ricotta is bubbling, and the mozzarella is golden brown on top.