Along with tender chicken breasts, this recipe calls for a tasty stuffing made of ricotta cheese, spinach, tomatoes, and basil. The panko crust gives each bite a satisfying crunch, and the dish is great for any event.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup ricotta cheese. 1 cup chopped spinach. 1 cup diced tomatoes. 1/4 cup chopped fresh basil. 1 cup panko breadcrumbs. 2 eggs, beaten. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Preheat oven to 375F 190C. In a bowl, mix together ricotta cheese, chopped spinach, diced tomatoes, chopped basil, salt, and pepper. Cut a pocket into each chicken breast. Stuff each chicken breast with the ricotta mixture. In one shallow dish, place beaten eggs. In another shallow dish, place panko breadcrumbs. Dip each stuffed chicken breast into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts to the skillet and cook until golden brown on each side, about 3-4 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and juices run clear. Serve hot, garnished with additional chopped basil if desired.
Prep Time: 20 minutes
Cook Time: 30 minutes
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