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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something which I’ve loved my whole life.

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

The ingredients needed to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
  1. Get Chicken Breast
  2. Prepare Italian Season Panko Bread Crumbs
  3. Prepare Olive Oil
  4. Prepare Sea Salt and Pepper
  5. Prepare Stuffing
  6. Prepare Ricotta Cheese (low fat for healthier version!)
  7. Get Parmesan Cheese - grated
  8. Prepare as needed Bacon crumbles! (FRESH is best)
  9. Get Fresh Basil (chopped)
  10. Get Garlic (minced)
  11. Prepare Of Oregano
  12. Prepare Handful of Baby Spinach (chopped)
  13. Make ready 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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