Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again You can do this at the same time as the chicken below, if making both. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste.
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Make ready 2 large Chicken Breast
- Make ready 1 box Italian Season Panko Bread Crumbs
- Get 2 tsp Olive Oil
- Prepare 1 Sea Salt and Pepper
- Get Stuffing
- Get 1 cup Ricotta Cheese (low fat for healthier version!)
- Take 2 tbsp Parmesan Cheese - grated
- Prepare 1 as needed Bacon crumbles! (FRESH is best)
- Make ready 1 tbsp Fresh Basil (chopped)
- Take 1 clove Garlic (minced)
- Take 1 dash Of Oregano
- Make ready 1 small Handful of Baby Spinach (chopped)
- Get 1 small Handful Grape Tomatoes (diced)
You can try find out more about Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil Surpri. Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil Chicken Rollatini - Baked chicken breast cutlets stuffed with ricotta and spinach, rolled in panko crumbs and topped with marinara and fresh mozzarella. First whip up this quick mixture of ricotta and spinach.
Instructions to make Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Preheat oven to 400
- Combine all ingredients for stuffing in a bowl and mix!
- Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once.
- Put olive oil in OVEN SAFE skillet (or pan if you don't have one) and put heat to Medium/High and let it get hot. Stuff chicken with ricotta mix and roll in more bread crumbs. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven.
- Twenty minutes later… (Or until cooked through!) you're done
Frozen spinach and store bought ricotta make this a breeze! Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil - kiss recipe. Подробнее. This is "Panko-Crusted Stuffed Chicken Breast" by Bonnie Plants on Vimeo, the home for high quality videos and the people who love them. It's a Japanese-style breadcrumb traditionally used for coating deep-fried foods. Dip chicken first in flour, then in the egg and then panko crumb mixture.
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