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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil. My boyfriends been hounding me for something a bit healthier (hence low fat ricotta lol) but this stuffed chicken was great!! Chicken was moist (I hate that word) and delicious.

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

To get started with this recipe, we have to prepare a few components. You can have 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. Prepare 2 large Chicken Breast
  2. Get 1 box Italian Season Panko Bread Crumbs
  3. Make ready 2 tsp Olive Oil
  4. Make ready 1 Sea Salt and Pepper
  5. Prepare Stuffing
  6. Get 1 cup Ricotta Cheese (low fat for healthier version!)
  7. Get 2 tbsp Parmesan Cheese - grated
  8. Make ready 1 as needed Bacon crumbles! (FRESH is best)
  9. Prepare 1 tbsp Fresh Basil (chopped)
  10. Make ready 1 clove Garlic (minced)
  11. Get 1 dash Of Oregano
  12. Take 1 small Handful of Baby Spinach (chopped)
  13. Take 1 small Handful Grape Tomatoes (diced)

I loved the ricotta and spinach filling inside the crunchy panko crusted chicken roll-ups topped with tangy marinara, gooey mozzarella, tomato, and basil. 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. Lightly beat egg in a shallow bowl.

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

Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil. I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. The chicken was really moist and tender while the.

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