Crusted, Stuffed Chicken
1C Low Fat Ricotta
2T Grated Parm Cheese
1T Fresh Basil, chopped
1 Minced Garlic Clove
Small handful of chopped baby spinach
Small handful of diced grape tomatoes
Dash of Oregano
Ian's Gluten free Breadcrumbs/Panko
Sea salt and cracked black pepper, to taste
2 tsp Olive Oil
Combine ricotta, spinach, tomatoes, parm, basil, garlic, sea salt, and pepper until thoroughly combined.
Rinse the chicken breast then cut a slit in it for stuffing (my chicken breasts were not slitable, so I pounded them out to make more of a wrap). Fill the caveity with the mixture, season each side of the chicken with salt and pepper, then carefully dip both sides into bread crumbs until both sides are evenly covered. Close with a toothpick.
Heat the olive oil in an oven proof skillet on the stove on medium high heat. Once the pan is hot, brown the chicken on each side until golden brown (3-4 mins). Then cook chicken in oven for 20 mins at 400 degress or until the chicken is cooked through.