Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something which I have loved my entire life. They’re nice and they look wonderful.

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

We all loved the chicken and it paired nicely with the Steamed Artichokes and some gnocchi topped with marinara. Spinach and cheese stuffed chicken has become a dinnertime classic. We mostly love it because of the fact that it's low-carb and includes a load of spinach for the little ones. Making it is fairly easy once you get the hang of it, and you can always make it ahead of time and reheat as needed.

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

Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture. Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. The chicken was really moist and tender while the panko was crunchy and the. Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil.

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