Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil is something which I have loved my whole life.
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. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe.
To begin with this recipe, we must first 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:
- Get 2 large Chicken Breast
- Get 1 box Italian Season Panko Bread Crumbs
- Take 2 tsp Olive Oil
- Take 1 Sea Salt and Pepper
- Make ready Stuffing
- Take 1 cup Ricotta Cheese (low fat for healthier version!)
- Make ready 2 tbsp Parmesan Cheese - grated
- Take 1 as needed Bacon crumbles! (FRESH is best)
- Take 1 tbsp Fresh Basil (chopped)
- Get 1 clove Garlic (minced)
- Take 1 dash Of Oregano
- Get 1 small Handful of Baby Spinach (chopped)
- Make ready 1 small Handful Grape Tomatoes (diced)
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. Frozen spinach and store bought ricotta make this a breeze! A healthy recipe for parmesan crusted chicken tenders featuring chicken strips, panko breadcrumbs, and freshly grated Parmesan cheese.
Steps 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
With a block of Parmesan cheese in the fridge and Panko breadcrumbs on the shelf, inspiration struck and chicken parmesan tenders were officially on the menu. Enter the humble chicken breast, kicked up with a lovely stuffed center and crispy, crunchy seasoned Panko crumb coating. A drizzle of a creamy sauce completes the dish and adds delightful richness to the lean chicken. The dish uses basic techniques, nothing too fancy. But the result looks and tastes.
So that’s going to wrap this up for this exceptional food panko crusted chicken stuffed w/ ricotta, spinach, tomato & basil recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
