Ingredients
- 1/2 cup panko (Japanese breadcrumbs)
- 1/3 cup, plus 1/4 cup heavy whipping cream, divided
- 1 large egg
- 1/2 cup whole milk ricotta cheese
- 6 ounces Parmigiano-Reggiano cheese, grated on smallest holes of box grater, divided (1 1/2 cups)
- 3 large garlic cloves, grated, divided (1 1/2 teaspoons)
- 3 teaspoons Italian seasoning, divided
- 2 teaspoons kosher salt, divided
- 2 pounds ground chicken (preferably white and dark meat)
- 1/2 cup drained, roughly chopped sun-dried tomatoes in oil, plus 4 tablespoons oil reserved, divided
- 1 large shallot, finely chopped (about 1/2 cup)
- 1/4 teaspoon crushed red pepper
- 2 tablespoon tomato paste
- 1 cup chicken stock
- Chopped fresh flat-leaf parsley, for garnish
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