Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
-1 cup ricotta cheese
-1/2 cup milk
-2 eggs
-handful of spinach
-handful of grape tomatoes, diced (remove seeds, if possible)
-2 tablespoons parmesan cheese, grated
-1 tablespoon fresh basil, chopped
-1 clove of garlic, minced
-sea salt and black pepper, to taste
-dash of oregano
-2 boneless, skinless chicken breasts
-Italian seasoned Panko crumbs
-2 teaspoons olive oil
-toothpicks or kabob skewers
1. Preheat oven to 400°.
2. Mix the ricotta, spinach, tomatoes, parmesan cheese, basil, garlic, sea salt, oregano and pepper until thoroughly combined.
3. Rinse the chicken breasts under cold water.
4. Mix the eggs and milk together in a bowl.
5. Dip chicken breasts into a bowl of milk.
6. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.
7. Carefully dip the chicken breasts in the Panko bread crumbs until evenly covered. Use a fork to press the crumbs onto the chicken.
8. Cut a long horizontal slit along the center of the long edge of the chicken breast, almost through to the other side.
9. Fill the cavity of the chicken with the ricotta mixture.
10. Close the slit using toothpicks of kebab skewers.
11. Heat the olive oil in a 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, until golden brown.
12. Flip the chicken over, and place into pan and into the oven. Cook for 20 minutes, or until the chicken is cooked through (there should be no pink when you cut into it).
Next time, I think I will do this as strips, and just place the filling on top as garnish. In reality, the chicken breasts I bought were too huge, and actually took about 40 minutes to cook all the way through.
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