Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
  1. Get 2 large Chicken Breast
  2. Make ready 1 box Italian Season Panko Bread Crumbs
  3. Get 2 tsp Olive Oil
  4. Make ready 1 Sea Salt and Pepper
  5. Make ready Stuffing
  6. Take 1 cup Ricotta Cheese (low fat for healthier version!)
  7. Make ready 2 tbsp Parmesan Cheese - grated
  8. Get 1 as needed Bacon crumbles! (FRESH is best)
  9. Make ready 1 tbsp Fresh Basil (chopped)
  10. Make ready 1 clove Garlic (minced)
  11. Take 1 dash Of Oregano
  12. Take 1 small Handful of Baby Spinach (chopped)
  13. Take 1 small Handful Grape Tomatoes (diced)
Instructions to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
  1. Preheat oven to 400
  2. Combine all ingredients for stuffing in a bowl and mix!
  3. Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once.
  4. Put olive oil in OVEN SAFE skillet (or pan if you don't have one) and put heat to Medium/High and let it get hot. Stuff chicken with ricotta mix and roll in more bread crumbs. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven.
  5. Twenty minutes later… (Or until cooked through!) you're done

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