Remember when I told you I am drawn to recipes with the word “stuffed” in them? I’ve already posted Stuffed Steak Pinwheels and Spinach Stuffed Chicken Rollups. And now here’s a third in the saga of recipes that include taking meat and stuffing them with other delicious ingredients.
First off, I got this recipe from For the Love of Cooking, and hers turned out way prettier than mine. I know my picture kind of just looks a hot mess with all the stuffing just exploding out of the chicken. Well let me tell you, it may look a hot mess, but it still tasted great. And that’s all that REALLY matters right?
We also had quite a bit of stuffing left over that wouldn’t fit into our chicken breasts. Any suggestions on what to do with it? Maybe a panini? Maybe a dip for some pita chips? If I figure something out, I’ll get back to you.
- 1 cup of low fat ricotta cheese
- Small handful of baby spinach, chopped
- Small handful of grape tomatoes, diced (remove the seeds if possible)
- 2 tbsp Parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Dash of oregano
- 2 chicken breasts
- Italian seasoned panko crumbs
- 2 tsp olive oil
- Preheat the oven to 400 degrees.
- Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
- Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Fill the cavity of the chicken breast with the ricotta mixture.
- Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.
- Heat the olive oil in an OVEN PROOF skillet on the stove over medium heat. Once the pan is 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. Bake for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.
Source: For the Love of Cooking