Italian Stuffed Chicken Breasts

 Original Recipe:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese (or low fat cottage cheese)
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• I added sage, thyme
• 2 chicken breasts
• Italian seasoned panko crumbs (I did not use, I just dusted with Parmesan Cheese)
• 2 tsp olive oil (Smart Balance Cooking Spray)

Preheat the oven to 400 degrees. I did 350
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, favorite spices, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.

Place the chicken breasts in an oven safe dish, and dust with Parmesan cheese.Bake for about 15 minutes.

http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html