Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes and Basil

I found this recipe on one of my favorite cooking blogs, For the Love of Cooking, and it instantly became a favorite in my house.  I probably make this a few times a month, and it always comes out great.

Ingredients:

1 cup of ricotta cheese (I use part-skim)

Small handful of baby spinach, chopped (frozen spinach works just as well)

Large handful of grape tomatoes, diced, and all seeds and middle removed

2 tbsp Parmesan cheese

1 tbsp fresh basil, chopped

1 clove of minced garlic

Salt and pepper, to taste

Sprinkle of oregano

2 thick chicken breasts

Panko bread crumbs

2 tbsp olive oil

Directions:

Preheat oven to 400 degrees.

Combine the ricotta, spinach, tomatoes, parm cheese, basil, oregano, salt and pepper in a medium bowl.  Mix until blended well.

Rise the chicken breasts then cut a long horizontal slit almost til the other side.  Stuff the middle with the ricotta mixture.  Season each side of chicken breast with salt and pepper, then carefully dip the chicken breast in breadcrumbs until both sides are evenly coated.  


Close the slit together with toothpicks.


Heat the oil in an oven proof skillet over medium high heat.  Place chicken in the skillet at cook for 3 minutes.


Flip the chicken over and place skillet into the oven.  Cook for about 20 min.  Let chicken rest for 5 minutes before eating.