In other news, my dad left for Africa last Thursday. He and some other guys will be there for the next couple of weeks building wells and sharing their faith. I am excited to hear all about it when he gets back! In the mean time, please keep him and the rest of the crew in your prayers!
Panko Crusted Stuffed Chicken
- 1 cup of low fat ricotta cheese
- Small handful of baby spinach, chopped
- 2 roma tomatoes, diced with seeds removed
- 2 tbsp Parmesan cheese, grated
- 1/4 cup Romano cheese, grated
- 1 tbsp fresh basil, chopped
- 1 clove of garlic, minced
- Sea salt and pepper, to taste
- Dash of oregano
- 2 chicken breasts
- Italian seasoned panko crumbs
- 2 tsp olive oil
Preheat the oven to 400 degrees.
Mix together the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, pepper, and oregano.
Rinse the chicken breasts then cut a long horizontal slit along the center. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks or halved kebab sticks. (sorry, I wish I had remembered to take a picture at this point, but sometimes I just get in the zone, haha!)
Heat the olive oil in an oven proof skillet on the stove over medium high 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. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing.