• 4da0ca9604b8bf9a1d50d963aa1e92c3

Ricotta Stuffed Chicken

Perfect weeknight dinner!

Prep
Cook
Serves 2people
Ingredients
1
cup low fat ricotta cheese
baby spinach, chopped
handful of grape tomatoes, diced with seeds removed
2
tbsp Parmesan cheese, grated
1
tbsp fresh basil, chopped
1
clove of garlic, minced
salt
pepper
dash of oregano
2
chicken breasts
italian seasoned panko crumbs
2
tsp olive oil
Directions
1.
Preheat the oven to 400 degrees.
2.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, salt and pepper. Mix until thoroughly combined.
3.
Rinse the chicken breasts and then cut a long horizontal slit along the center of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken breast with salt and pper. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slits together with toothpicks.
4.
Heat the olive oil in the oven proof skillet on the stove over medium high heat. Once its hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown. Flip the chicken over and place the skillet into the oven. Cook for 20 minutes or until cooked through. Let the meat rest for 5 minutes before slicing. Enjoy!

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