Stuffed Crusted Chicken
Ingredients:
- ricotto cheese - 1 cup
- baby spinach, chopped - small handful
- grape tomatoes, diced (remove seeds if possible) - small handful
- grated Parmesan cheese - 2 T
- fresh basil, chopped - 1 T
- garlic, minced - 1 clove
- sea salt and fresh cracked pepper - to desired taste
- oregano - dash
- chicken breasts - 2
- Italian seasoned Panko crumbs -
- olive oil - 2 t
Instructions:
In a bowl combine ricotta, spinach, tomatoes, cheese, basil, garlic, salt and pepper, mix until thoroughly combined. Cut a long horizontal slit along the center of the thin long edge of chicken breast, DO NOT cut all the way through. Fill the cavity with ricotta mixture. Season each side of the chicken with sea salt and pepper. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Hold the opening together with toothpicks.
Heat olive oil in an OVEN PROOF skillet on the stove over medium high heat. Place chicken in the skillet and cook for 3 - 4 minutes, until chicken is golden brown, flip the chicken over and place the skillet in a preheated 400 degree oven. Cook for 20 minutes, until chicken is cooked through. Let the meat rest for 5 minutes before slicing.
