Panko Crusted Stuffed Chicken

Who doesn't love a quick dinner on a Friday? We all have better things to be doing tonight, am I right?

Unless you're me, then you're blogging and working on a Friday. Touche.

This is a super quick dinner you can mix up and throw into the oven and be done with it. It's tasty, it looks great and you can make a little, or a lot!

The filling for the chicken is super easy, it's just ricotta, chopped cherry tomatoes, chopped spinach and some seasonings.

To stuff the chicken, use a sharp knife to split the breasts length wise, creating a little pocket. Don't split them all the way through. Stuff them until you're just able to secure them with a couple of tooth picks so they don't fall apart. Then, roll them around in a mixture of panko and regular bread crumbs, so they're well coated.

Heat a skillet with some oil over medium high, you're going to want to fry these babies so you get a nice golden color on the outside. Only about 4 minutes per side.

When they're nice a brown, transfer into a baking dish and into a 400 degree oven for about 20 minutes or until they're cooked through.

 Enjoy!

  

P.S.,

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