Panko-Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 - 4
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Course
Main Course
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Cuisine
Italian
Panko-Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup ricotta cheese
- baby spinach chopped, a small handful
- grape tomato diced (remove the seeds if possible, a small handful
- 2 tbsp Parmesan Cheese grated
- 1 tbsp basil chopped, fresh
- 1 clove garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- oregano dash
- 2 chicken breast
- panko bread crumbs Italian seasoned
- 2 tsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, and freshly cracked pepper, to taste. Mix until thoroughly combined.
- Rinse the chicken breasts then cut a 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 chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.
- Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don't have toothpicks, simply break some kebab sticks in half and use them).
- Heat the olive oil in an OVEN PROOF skillet on the stove over medium-high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the preheated oven.
- Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.
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