Spinach, Tomato, Basil and Ricotta Stuffed Chicken

Time for April Secret Recipe Club!

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! 

Ingredients

 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

2 Eggs 

Salt and Pepper

Instructions

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.

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