Spinach stuffed chicken breasts
I didn't think of taking a picture, next time I make it, I will make sure to photograph it as well.
- chicken breast halves, skinless and boneless
- 2 c
- fresh spinach
- 2 clove
- garlic, minced
- 1/4 c
- ricotta cheese
- 4 slice
- mozzarella cheese
- 1/4 c
- 1 c
- panko bread crumbs
- 1/2 c
- parmesan cheese
- 4 large
- basil leaves
- 4 Tbsp
- butter or olive oil
- salt and pepper
Mince the garlic finely and put in a small bowl. Zest the lemon and add to the garlic. Take the basil leafs and roll them like a cigar, then slice very thinly. Add to the garlic and lemon zest. Add the ricotta cheese and salt and pepper to taste. Stir to incorporate all ingredients.
Put the of flour in a separate shallow bowl or larger plate, add salt and pepper to season, set aside.
Put the panko and parmesan cheese on a large plate, mix them together and set aside.
Salt and pepper both sides of the chicken breasts generously.
Take a slice of mozzarella cheese and lay on top of spinach.
Take a tablespoon or so of the ricotta mixture and put on top of the mozzarella.
Working in an assembly line, take the chicken breast dredge in the flower, then dip in the lemon juice making sure to coat both sides, then press into the bread crumbs making sure all sides get covered.
Put in the oven for another 10 minutes or until the chicken is no longer pink.