Panko Crusted Stuffed Chicken

I know. I haven't updated in a while. I could give you a long list of reasons why, but lets skip all of that and move on to the good stuff: Panko Crusted Stuffed Chicken! This was, by the way, the first time I've ever tried making stuffed chicken. It didn't turn out badly, although Lucas did stand by and tell me when I was cutting too far into the chicken (this is why I do not enjoy when he's in the kitchen with me!) :)

This recipe took me 10-15 minutes to prepare and 24 minutes to cook. It is fairly simple and absolutely de-li-cious! You won't regret trying this!

Panko Crusted Chicken Stuffed with 

Ricotta, Spinach, Tomato & Basil

What you will need:

• 1 cup low-fat (or part skim) ricotta cheese
• one small handful of baby spinach leaves, chopped
• one small handful of grape tomatoes, diced (remove seeds if possible). I used roma tomatoes and diced those - for me this was easier and more convenient,
• 2 tablespoons grated fresh parmesan cheese
• 1 tablespoon of fresh basil, finely chopped
• 1 clove of garlic, minced (or 1 teaspoon of fresh already minced garlic)
• sea salt & fresh cracked pepper [to taste] - I omit the salt. 
• a dash of oregano
• 2 chicken breasts
• Italian Seasoned Panko Crumbs (or you can use the original panko crumbs and add a little bit of italian seasoning to them)
• olive oil for cooking (approx. 2-3 teaspoons)

What you will do:

1. Preheat your oven to 400 degrees.
2. Combine the ricotta, spinach, tomatoes, parmesan cheese, basil, garlic, salt & pepper and dash of oregano. Mix until thoroughly combined.
3. Rinse the chicken breasts. Cut a long horizontal slit along the chanter of the thing long edge of the chicken breast (nearly through to the other side.) Fill the cavity with the ricotta/spinach mix.
4. Season the chicken with salt and pepper if desired. Carefully dip the chicken into the panko crumbs until both sides are evenly covered. Be sure to press the crumbs into the chicken a bit so that they don't crumble off.
5. Close the slit with tooth picks to keep the stuffing in place.
6. Heat olive oil in an oven-safe skillet over medium heat. Once hot, place the chicken in the skillet and cook for 3-4 minutes (until golden brown). Flip the chicken over and place the skillet into the over for 20 minutes (or until chicken is cooked through). 
7. Let the meat rest for 5 minutes or so before slicing so that the mixture doesn't run out.

Enjoy!!