Panko Crusted Chicken Stuffed with Ricotta, Spinch, Tomatoes, & Basil

By á-69516

Preheat the oven to 400 degrees

Ingredients

• 1 c ricotta cheese
• small hand full spinach, chopped
• small hand full grape tomatoes, diced, remove seeds
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove garlic, minced
• sea salt and pepper
• dash oregano
• 2 chicken breasts
• Italian panko crumbs
• 2 tsp olive oil

Preparation

Step 1

Combine ricotta, spinach, tomatoes, parmesan, basil, garlic, salt and pepper. Mix. Rinse chicken breasts, then cut long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the breast with the ricotta mixture. Season each side salt and pepper. Carefully dip in panko crumbs until both sides are evenly covered. Close the slit together with toothpicks. Heat oil. Brown chicken on both sides 3-4 mins per side. Then place in oven. Cook for 20 mins. Let the meat rest for 5 mins before slicing.