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Panko Crusted Chicken Stuffed With Ricotta, Spinach, Tomato & Basil Recipe

Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil Recipe
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Prepare the ingredients before making Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil in your home. Then, follow these steps below to serve Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil for your family or friends.

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

  • 2 large Chicken Breast
  • 1 box Italian Season Panko Bread Crumbs
  • 2 tsp Olive Oil
  • 1 Sea Salt and Pepper
  • Stuffing
  • 1 cup Ricotta Cheese (low fat for healthier version!)
  • 2 tbsp Parmesan Cheese - grated
  • 1 as needed Bacon crumbles! (FRESH is best)
  • 1 tbsp Fresh Basil (chopped)
  • 1 clove Garlic (minced)
  • 1 dash Of Oregano
  • 1 small Handful of Baby Spinach (chopped)
  • 1 small Handful Grape Tomatoes (diced)

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

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil in your home by yourself.

    Step 1
  • Preheat oven to 400
  • Step 2
  • Combine all ingredients for stuffing in a bowl and mix!
  • Step 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.
  • Step 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.
  • Step 5
  • Twenty minutes later... (Or until cooked through!) you're done!
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