Ricotta. Tomato and Spinach Stuffed Chicken

Ricotta. Tomato and Spinach Stuffed Chicken

This recipe may look fancy and  time consuming, but it was not. However, it was full of delicious flavor!

serves 6

  • 6 ( 5 oz) boneless, skinless chicken breasts, sliced to, but not through to make a pocket
  • 1 c. low-fat ricotta cheese
  • 2 T. Parmesan cheese, grated
  • 1 medium Roma tomato, finely diced
  • 1/4 c. fresh baby spinach leaves, finely sliced
  • 1 tsp. oregano
  • 1/2 tsp. black pepper
  • salt and pepper to taste
  • 1/2 c. Panko Japanese bread crumbs
  • 2 T. olive oil

Preheat oven to 425 degrees
In a medium bowl, combine ricotta, Parmesan, tomato, spinach, oregano and pepper. Fill each chicken breast. Secure with a few toothpicks. Sprinkle chicken with salt and pepper.
Place Panko in a shallow bowl. Coat both sides of each chicken piece with Panko.

Heat oil in a large or 2 medium oven-proof skillets ( using 1 T. oil in each pan). (If you do not have a large enough pan or even two pans, just work in batches. If you do not have oven-proof skillets, then brown the chicken and then place in a baking dish to finish cooking.)
Brown chicken on both sides ( about 3 minutes per side).
Place pan(s) in the oven and bake for 15-20 minutes or until juices run clear. Do not over-cook.
Let stand 5 minutes. Remove toothpicks and serve.

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