Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil

• 2 large Chicken Breast
• 1 box Italian Season Panko Bread Crumbs
• 2 tsp Olive Oil
• 1 Sea Salt and Pepper
• 1 cup Ricotta Cheese (low fat for healthier version!)
• 2 tbsp Parmesan Cheese - grated
• 1 as needed Bacon crumbles! (FRESH is best)
• 1 tbsp Fresh Basil (chopped)
• 1 clove Garlic (minced)
• 1 dash Of Oregano
• 1 small Handful of Baby Spinach (chopped)
• 1 small Handful Grape Tomatoes (diced)

1. Preheat oven to 400
2. Combine all ingredients for stuffing in a bowl and mix!
3. Meanwhile.
4. Cut slits down the side of the chicken breast.
5. Do not cut all the way through!
6. Toss and turn in bread crumbs once.
7. 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.
8. Stuff chicken with ricotta mix and roll in more bread crumbs.
9. Place tooth picks through sides to keep closed.
10. Place on skillet when hot!
11. Cook one side for 3-4 minutes (or until golden brown) flip and place in oven.
12. Twenty minutes later... (Or until cooked through!)
13. you're done!

chicken, italian season, olive oil, salt, ricotta cheese, parmesan cheese, bacon crumbles, fresh basil, clove garlic, oregano, handful of baby spinach, handful grape tomatoes

Taken from cookpad.com/us/recipes/340553-panko-crusted-chicken-stuffed-w-ricotta-spinach-tomato-basil (may not work)