Tag Archives: baked

Tasty Tuesday – Panko Crusted Ricotta Stuffed Chicken

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.

Stuffed Chicken Ingredients

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.

ricotta chopped spinach grated cheese fresh basilminced garlic salt pepper Spinach & Ricotta Stuffing

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.

Butterflied Chicken Boobs Stuffed Chicken Breast

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.

Panko Crusting

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.

heat the olive oilSear the 1st side turn them over and bake

I loved this recipe, and will definitely be making it again!  Who wants to join me for dinner?

Panko Crusted Ricotta & Spinach Stuffed Chicken


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Tasty Tuesday – Chicken Broccoli Alfredo Pizza

Last week I made a batch of pizza dough, because I was craving a taste of New York food.  Which lead me to search Pinterest to find alternative types of pizza.  I found a few options, the most appealing one was for Chicken Broccoli Alfredo Pizza.

Given my food preferences, I was really looking forward to trying out this recipe.  The only thing that gave me pause was the use of jarred Alfredo sauce, but I moved beyond that quickly.  I gathered the necessary ingredients:  pizza dough, chicken breast, chopped broccoli, a jar of Alfredo sauce and mozzarella cheese.

Chicken Broccoli Alfredo Pizza Ingredients

Once I had everything together, I cooked the chicken.  I cut it up and grilled it in a pan with a bit of olive oil and minced garlic.  While I was doing that, I defrosted the frozen broccoli in the microwave.

Cooking the Chicken

When all of the components were ready, I stretched the pizza dough out on a jelly roll pan.  Then started layering on the ingredients.  First came the Alfredo sauce (which I spread out evenly across the entire pizza), then I added the broccoli, then the chicken, and finally the mozzarella cheese.

streched dough  Add the Alfredo Sauce  Cover all of the dough  Next Broccoli  Then the Chicken  Top it with the Cheese

It took the oven ready pizza and baked it at 350 degrees for 25 minutes.  The recipe suggest baking for 15-20 minutes, but, as Ive learned, my oven is a bit wonky, so I adjusted the cooking time.

Chicken Broccoli Alfredo Pizza

It was every bit as good as I had hoped, but it still wasn’t New York pizza.  I guess I’m just going to have to go visit soon…

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Tasty Tuesday – Prosciutto Wrapped Rosemary Chicken

The first recipe of the New Year is here!  We wanted something with a more refined taste, but easy to prepare.  So it was off to Pinterest to find something that filled both of those needs.  I came up with a pin for Prosciutto Wrapped Rosemary Chicken.  The pin lead to a blog with a quick blurb of a recipe, but it didn’t have any measurements and the directions were pretty vague.  This wasn’t a big deal for us, because, as you all know, I’m not so great at following directions exactly.

First we gathered the ingredients for the marinating the chicken: Chicken Breast, white wine, olive oil, garlic, pepper, red onion, and rosemary.

photo 1 (14)

In a air tight container (we used a pyrex dish, but you can totally use a zip top bag) mix the white wine (we used a mini bottle (187ml) of pinot grigio), 3 tablespoons of olive oil, one heaping tablespoon of minced garlic, half a medium red onion, and 4 sprigs of rosemary.

photo 3 (13)  photo 4 (12)  photo 5 (11)  photo 1 (13)  photo 1 (12)  photo 2 (12)

Then I rinsed the chicken, trimmed the gross stuff off and put it into the marinade.

photo 2 (13)  photo 2 (17)

I covered the container, shook it to coat the chicken and stuck it in the fridge to marinate until dinner the next night.  When it was time for dinner the next day, we took the container out of the fridge and started wrapping the pieces of chicken with prosciutto and a small sprig of rosemary.

photo 3 (11) photo 4 (10)  photo 5 (12)

When they were all wrapped up, we poured the marinade mixture over the top of everything.

photo 2 (16)

Then the baking dish went into the oven at 350 degrees for 40 minutes, while we made the rest of dinner (some roasted red potatoes and broccoli).  It was really yummy and not very hard to make!

photo (7)


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