Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!