Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something that I’ve loved my whole life.

The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again You can do this at the same time as the chicken below, if making both. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:

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

You can try find out more about Panko Crusted Chicken Stuff. This is "Panko-Crusted Stuffed Chicken Breast" by Bonnie Plants on Vimeo, the home for high quality videos and the people who love them. Enter the humble chicken breast, kicked up with a lovely stuffed center and crispy, crunchy seasoned Panko crumb coating. A drizzle of a creamy sauce completes the dish and adds delightful richness to the lean chicken.

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

The dish uses basic techniques, nothing too fancy. But the result looks and tastes. Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil - kiss recipe. It's a Japanese-style breadcrumb traditionally used for coating deep-fried foods. The biggest difference with standard breadcrumbs.

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