Ingredients

The following ingredients have 4 Servings
  • 4 Large Chicken Boneless Skinless Breasts
  • 1 cup Ricotta 
  • 1 cup Spinach
  • 3 Large Eggs
  • 1 1/2 cups Italian Breadcrumbs
  • 1/2 cup Panko
  • 2 tablespoons Olive Oil
  • Serve with Roasted Tomatoes or Marinara Sauce

Instruction

  • Preheat the oven to 300 degrees. I like to gently pound out the chicken just so that it has a uniform thickness. You can skip this step if you like. Combine the ricotta and spinach. Carefully slice the chicken open and add as much of the ricotta and spinach filling as you can. It's ok if it spills out a little. Crack the eggs into a shallow bowl and whisk the eggs together. Combine the breadcrumbs and panko in another shallow bowl. Place the chicken in the breadcrumbs, then in the egg, and then back in the breadcrumbs covering the chicken with a thick layer of breadcrumbs. Pour just enough olive oil in your skillet to coat the bottom of the pan. Depending on the size of your skillet, you might need to brown the chicken in batches. Add as much chicken to the pan as you can, without crowding the pan. Brown both sides of the chicken, adding more olive oil to the skillet as necessary. Transfer the browned chicken to a baking sheet. If you want extra crispy chicken, place the chicken on a wire rack on top of the baking sheet. Bake the chicken for 40 minutes, or until fully cooked. If you want to serve the chicken with roasted tomatoes, you can roast the tomatoes alongside the chicken.