Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil.
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Ingredients of Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Require 2 large of Chicken Breast.
- You need 1 box of Italian Season Panko Bread Crumbs.
- Give 2 tsp for Olive Oil.
- Prepare 1 of Sea Salt and Pepper.
- Need for Stuffing.
- Prepare 1 cup of Ricotta Cheese (low fat for healthier version!).
- Provide 2 tbsp for Parmesan Cheese - grated.
- Require 1 for as needed Bacon crumbles! (FRESH is best).
- You need 1 tbsp - Fresh Basil (chopped).
- Require 1 clove - Garlic (minced).
- Give 1 dash Of Oregano.
- Need 1 small of Handful of Baby Spinach (chopped).
- Prepare 1 small Handful Grape Tomatoes (diced).
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil process:
- 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.
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