Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil
- 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
- Produce
- Baby spinach (1 Small handful)
- Basil, fresh (1 tbsp)
- Garlic (1 clove)
- Grape tomatoes (1 Small handful)
- Oregano (1 Dash)
- Meat
- Chicken breasts (2)
- Cooking & Baking
- Olive oil (2 tsp)
- Sea salt and freshly cracked pepper (1)
- Bread & Baked Goods
- Italian seasoned panko crumbs (1)
- Dairy
- Parmesan cheese, grated (2 tbsp)
- Ricotta cheese, low fat (1 cup)
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Recipe Stats
Published June 22, 2011 (1 year ago).
89 people saved this recipe.
