Panko Crusted Stuffed Chicken

• 1 cup low fat ricotta cheese
• 1 handful baby spinach chopped
• 1 handful grape tomatoes diced
• 2 tablespoons Parmesan cheese
• 1 tablespoon fresh basil chopped
• 1 clove garlic minced
• ground pepper
• 1 dash oregano
• 2 chicken breasts
• panko crumbs Italian seasoned
• 2 teaspoons olive oil

1. Preheat oven to 400. Combine ricotta, spinach, tomatoes, parmesan, basil, garlic, salt and pepper. Mix until thoroughly combined.
2. Rinse chicken breasts, cut long horizontal slit along edge. Fill chicken breast with ricotta mixture, season each side of chicken.
3. Close the slit with tooth picks, dip the chicken breasts in bread crumbs.
4. Heat olive in oven proof skillet on the stove over medium heat. Place chicken in skillet and cook for 3-4 minutes (or golden brown) and flip chicken and place in the oven.
5. Cook for 20 minutes until cooked through. Let meat rest 5 minutes before slicing.

ricotta cheese, handful baby spinach, handful grape tomatoes, parmesan cheese, fresh basil, garlic, ground pepper, oregano, chicken breasts, italian seasoned, olive oil

Taken from www.yummly.com/recipe/Panko-Crusted-Stuffed-Chicken-1371147 (may not work)