Easiest Way to Prepare Appetizing Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil

Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil. 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. Place tooth picks through sides to keep closed. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, 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. 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. Today, we're going to make a distinctive dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. You can have Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil using 13 ingredients and 6 steps. Here is how you achieve that.

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

1. It's 2 large of Chicken Breast.
2. Prepare 1 box of Italian Season Panko Bread Crumbs.
3. Prepare 2 tsp of Olive Oil.
4. Prepare 1 of Sea Salt and Pepper.
5. Prepare of Stuffing.
6. Prepare 1 cup of Ricotta Cheese (low fat for healthier version!).
7. You need 2 tbsp of Parmesan Cheese - grated.
8. You need 1 of as needed Bacon crumbles! (FRESH is best).
9. You need 1 tbsp of Fresh Basil (chopped).
10. It's 1 clove of Garlic (minced).
11. Prepare 1 dash of Of Oregano.
12. Prepare 1 small of Handful of Baby Spinach (chopped).
13. You need 1 small of Handful Grape Tomatoes (diced).

It is one of my favorites food recipes. This time, I am going to make it a little bit unique. If needed, you can use toothpicks to close chicken breast. See recipes for Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil too.

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

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.
6. .

The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. The chicken was tender and juicy and the filling was creamy and flavorful. We all loved the chicken and it paired nicely with the Steamed Artichokes and some gnocchi topped with marinara. The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. Loosely roll up and set aside until all chicken cutlets are stuffed and rolled.

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