Wow, I sure do eat an incredible amount of chicken. I don’t (actually can’t) eat beef these days, pork is all good (but tends to require extensive care to insure it isn’t dry), and I like seafood (but not everyone in my house is a fan). Which leaves me with chicken as my go to option… That being said, I really do enjoy it; however, I’m always on the look out for different was to mix things up a bit. I love Pinterest for just this reason! I found this interesting recipe for Panko Crusted Ricotta Stuffed Chicken Breasts while I was searching for something more diverse thank another sauce or marinade for chicken breast.
Tomatoes are a definite no go in our house, so I had to revise the recipe slightly, but it wasn’t a very big change, more of a simple omission. I got everything I needed together: 1 cup of low fat ricotta cheese (I used regular), a handful of chopped baby spinach, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh basil, 1 teaspoon of minced garlic, Sea salt and freshly cracked pepper, 2 chicken breasts, Italian seasoned panko crumbs, 2 tsp olive oil.
Once I had everything together, I preheated the oven to 400 degrees and got my heavy oven safe skillet out. Then it was time to put together the stuffing. I combined the ricotta, spinach, Parmesan cheese, basil, garlic, salt and pepper in a glass bowl and set it aside.
When that was all set, I moved on to prepping the chicken. I rinsed each piece, trimmed it and then butterflied the breasts. That means I cut a slice through the middle of each one longways without going all the way through. It makes a pocket of sorts, which I then filled with the stuffing.
Next it was time to apply the crust. I filled a bowl with the panko crumbs and rolled each stuffed breast to cover all of the chicken.
Once they were coated nicely, I brought the chicken over to the stove and heated the olive oil in the skillet I took out earlier. When the olive oil was warm, I placed the chicken in the pan and let it cook for 3 minutes or so. Then I turned it over and put the entire skillet in the preheated oven for 20 minutes.
I loved this recipe, and will definitely be making it again! Who wants to join me for dinner?