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

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We hope you got benefit from reading it, now let’s go back to panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil recipe. To make panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil you only need 13 ingredients and 6 steps. Here is how you do that.

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

Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil Chicken Breast • Italian Season Panko Bread Crumbs • Olive Oil • Sea Salt and Pepper • Ricotta Cheese (low fat for healthier version!) 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. 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 panko was crunchy and the ricotta mixture was flavorful and creamy.

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