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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. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste.
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil dishes that you just make.
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Ingredients requirements Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil:
- Get 2 large Chicken Breast
- You need 1 box for Italian Season Panko Bread Crumbs
- Get 2 tsp of Olive Oil
- Make ready 1 of Sea Salt and Pepper
- Make ready - Stuffing
- Make ready 1 cup Ricotta Cheese (low fat for healthier version!)
- Require 2 tbsp Parmesan Cheese - grated
- Prepare 1 for as needed Bacon crumbles! (FRESH is best)
- Provide 1 tbsp for Fresh Basil (chopped)
- Make ready 1 clove for Garlic (minced)
- Provide 1 dash - Of Oregano
- Prepare 1 small for Handful of Baby Spinach (chopped)
- Get 1 small of Handful Grape Tomatoes (diced)
You can try find out more about Panko Crusted Chicken Stuff. It's a Japanese-style breadcrumb traditionally used for coating deep-fried foods. The biggest difference with standard breadcrumbs. Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil - kiss recipe.
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil making:
- 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
This is "Panko-Crusted Stuffed Chicken Breast" by Bonnie Plants on Vimeo, the home for high quality videos and the people who love them. Chicken, Ricotta and Spinach Stuffed Shells. And so, these panko crusted ricotta meatballs were born! A juicy meatball with a fantastic crunch. Dredge chicken slices in flour, shake off excess, then dip in egg, letting excess drip off.
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