Italian Baked Chicken with Vegetables and Ricotta Meatball Dumplings

Busy in the kitchen today. Baked chicken breasts with vegetables (onion, celery, bell pepper, carrots and potatoes) in tomato sauce seasoned with garlic, thyme, parsley, oregano and bay leaf x2. Served with ricotta meatball dumplings.

 

Used split skinless chicken breasts and added chopped onions, celery, green bell pepper, sliced carrots and bite size red potatoes. Baked in crushed tomatoes/tomato sauce seasoned with s&p, garlic, fresh parsley, thyme, oregano and 2 bay leafs. Baked at 375 for 1 hour 20 minutes.

Remove chicken and vegetables from sauce. Placed sauce in pan on low to medium heat.

Prepared ricotta dumplings by mixing 1 small container of good ricotta cheese, 2 eggs and

whisk together. Add s&p, fresh parsley, chopped green onion, 3/4 cup of grated parmesan or asiago cheese
and whisk together.
Add 2 cups bread crumbs...you can use your own or use boxed or even panko crumbs. 
Should form a dough/dumpling consistency. Add to sauce at a low simmer, covered for 15 minutes. Remove cover, gently flip over the dumplings in the sauce, cover and cook for an additional 15 minutes. They will have doubled in size.

This recipe makes quite a few dumplings and you can freeze for future use.
They are also great in chicken broth.