Stuffed Chicken with Ricotta, Spinach, and Tomatoes

Last night I made a yummy dish I found on Pinterest.  So far I've only made two recipes I've seen circulating on the boards.  I figure, the more repins I see, the better. Here is a first choice meal I recommend you trying at home.  It takes no time to prepare.  I've provided a quick reference on the meal and the original site it came from.  Although, I did tweak mine a bit ;)

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I like a little more flavor and I didn't want a mouth full of ricotta cheese- so I used three chicken breasts and added a little more of the right ingredients :) Here's a quick snap shot of the food.

• 1c Ricotta cheese
• A big handful of fresh spinach
• 8-9 small grape tomatoes
• 3 Tbsp of parmesan cheese
• 3 leaves of fresh basil (chopped)
• 3 garlic cloves (minced)
• 1/2 tsp of oregano
• Salt/Pepper to taste
• Italian Seasoned Panko Crumbs
• 3 tsp Olive oil
• 2-3 Chicken breasts

Rinse the chicken (pat dry) and cut a horizontal slit along the center of the breast, nearly through to the other side.  Combine all ingredients above and mix well.  Fill with ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper.  Bread the chicken with panko crumbs until both sides are covered.  Close the slit with toothpicks.

Heat oil in an oven proof skillet on the stove over medium high heat.  When the oil is hot then place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Bake at 400 for 20 minutes.