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

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

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

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

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