I had some extra ricotta cheese and two boneless skinless chicken breasts in the refrig. So here we go. (I apologize in advance for the imprecise measurements.)
- (2) boneless skinless chicken breasts
- 1/2 – 3/4 cup ricotta cheese
- 1/2 cup or so grated parmesan (used for both stuffing and coating)
- 2 thick pieces of cooked bacon chopped
- thyme
- parsley flakes (or fresh)
- salt and pepper
- flour
- panko
- egg
Trim breasts of tenderloin and any other “weirdness”. Cut a pocket in each.
Mix ricotta, parmesan (reserve some for coating), bacon, and then thyme, parsley, salt and pepper to taste. (The parsley adds color so just keep adding until the mixture looks good.)
Stuff chicken breasts. Coat first with flour, then with beaten egg, and then with a panko/parmesan/pepper mix.
Bake at 350 on a pan with parchment paper for about 30 - 40 minutes until done.
Could have used a little more fat so I think I would add some butter to the stuffing next time. Could substitute fresh rosemary for thyme.
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