Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something which I have loved my whole life. They are nice and they look wonderful.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, and freshly cracked pepper, to taste. 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. 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.
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 that.
The ingredients needed to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Get 2 large Chicken Breast
- Get 1 box Italian Season Panko Bread Crumbs
- Prepare 2 tsp Olive Oil
- Make ready 1 Sea Salt and Pepper
- Get Stuffing
- Take 1 cup Ricotta Cheese (low fat for healthier version!)
- Get 2 tbsp Parmesan Cheese - grated
- Prepare 1 as needed Bacon crumbles! (FRESH is best)
- Get 1 tbsp Fresh Basil (chopped)
- Take 1 clove Garlic (minced)
- Make ready 1 dash Of Oregano
- Get 1 small Handful of Baby Spinach (chopped)
- Make ready 1 small Handful Grape Tomatoes (diced)
Panko Crusted Chicken Stuffed with Ricotta, Spinach, & Tomatoes with Gluten Free Substitutions. 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.
Instructions to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Preheat oven to 400
- Combine all ingredients for stuffing in a bowl and mix!
- Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once.
- 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.
- Twenty minutes later… (Or until cooked through!) you're done
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. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil. The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy.
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