Panko Crusted Ricotta Stuffed Chicken

Ingredients

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

Directions

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. 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 if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

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