Panko Crusted Chicken Stuffed with Ricotta, Spinach, and Tomatoes

I found this recipe on Pinterest but made some changes to the ingredients and cooking method.  Unfortunately I only had chicken tenders so it was a little difficult to stuff.

INGREDIENTS

1 1/2 c low fat ricotta cheese

3/4 c fresh baby spinach, chopped

1/2 c grape tomatoes, diced

4 Tbsp grated Parmesan cheese

1/2 Tbsp dried basil (or 1 Tbsp fresh)

1/2 tsp garlic powder
1/4 tsp oregano

Panko crumbs

1/2 tsp salt
1/4 tsp pepper

DIRECTIONS

Preheat oven to 350 F.  Mix together cheese, spinach, tomatoes, Parmesan cheese, basil, garlic, oregano, and salt and pepper to taste.  Cut a slit in chicken breasts nearly all the way through.  Fill the cavity of the chicken with the mixture.  Salt and pepper both sides of chicken breast and dip chicken breats in panko crumbs until evenly covered.  Place chicken on pan and cook in oven for 35 minutes.  Cooking time will vary with the size of the chicken breasts so cook chicken until done (165 F).

 Before cooking

 Served with steamed carrots and orzo & rice

–Melanie