I try to cook something yummy and easy to make on Tuesday nights so I will have a recipe to blog for my Recipe Wednesday Posts ...
I have been off on my days of the week ...all week... and realized I missed Recipe Wednesday.
So today will be recipe Thursday! Yay!!
The other downside to this was that I realized that I had
Zumba right after dinner.
Eating too close to Zumba is a bad idea.
I felt wretched all night long.
Let's just say ...lesson learned.
On to the recipe!
Spinach Stuffed Chicken Breast w/ Golden Panko Parmesan crust
- 4 Chicken breasts
- 1 1/2 cups of fresh chopped spinach (you can use frozen if you want)
- 1 cup of Ricotta Cheese
- 1 small container Feta Cheese (5 oz.)
- 1 Teaspoon of Lime Juice
- 1 cup of Bread Crumbs
- 1 cup of Panko
- 1/2 cup grated Parmesan cheese
- 3 Eggs
- Marinara Sauce
Take your chicken breasts and slice them open into a butterfly cut (think butterfly porkchops)
take a meat tenderizer to thin it out for easier rolling..and it makes it more tender.
Mix together the 1 cup of Ricotta cheese, Feta Cheese, Lime juice, and 1 the chopped spinach.
I use fresh because I think it is always best to use fresh vegetables whenever possible.
If you want to use frozen make sure you thaw and drain it completely.
After you mix the cheeses and spinach..season with a little bit of salt and pepper.
Get three shallow dishes for the bread crumps/panko mix, the flour, and the eggs.
In a separate dish mix the bread crumbs, panko, basil, and parmesan cheese together.
Season the chicken with salt and pepper.
Take the spinach mixture and place on the chicken and roll it up nice and tight and pin with a toothpick.
Dip chicken in flour, then in egg, and then coat with the panko crust mixture.
Repeat with the rest of your chicken breasts and lay them in a baking dish.
Drizzle olive oil over the chicken.
Place in a preheated oven (375 degrees)
Bake for 45 to 60 minutes.
It may take longer depending on size of the chicken and your oven.
Just make sure it is cooked all the way through and the juices run clear.
Serve with Pasta and Marinara sauce.