This month I received the blog Flavors by Four
. There were tons of wonderful recipes to pick from. This red wine risotto
sounded amazing, but I ultimately decided to make Spinach, Tomato, Basil and Ricotta Stuffed Chicken
. The recipe sounded perfect and easy for a hectic weeknight. The recipe is super easy and I only made a very small modification to the cooking method. The originally recipe called for the chicken to be briefly pan fried before going into the over to bake. I just baked the chicken and increased the baking time slightly. Ron and I loved this chicken recipe! The fresh basil and fresh grape tomatoes are what really make this dish. The breading is nice and crunchy and full of flavor as well. I also think this would be wonderful with a little fresh tomato sauce drizzled over the top.
Thank you for a fantastic new recipe!
Boneless Skinless Chicken Breasts (4-5)
15 oz Ricotta Cheese
1/3 Cup Grated Parmesan Cheese
1/2 Pint Grape Tomatoes, halved
2 Cloves of Garlic, minced
1 Cup Baby Spinach, chopped and stemmed
10 Fresh Basil Leaves, finely chopped
2 Cups Panko Bread Crumbs
2 Tbsp Italian Seasoning
Salt and Pepper
Preheat the oven to 400 degrees.
In a large bowl, combine ricotta, tomatoes, and Parmesan cheese, spinach and basil. Gently mix until fully combined.
Salt and pepper both sides of each chicken breast. On a cutting board carefully make a slit in the largest section of each chicken breast. Fill each chicken breast with the ricotta mixture. Mix the breadcrumbs and Italian seasoning in a shallow dish. Put the eggs in a bowl and scrambled them with a fork. Carefully dip each breast in the egg followed by the panko making sure to cover the sides and the top, shaking off any excess.
Bake in the oven for 45-50 minutes uncovered.