Welcome to our first installment of “Recipe Mondays!” Every Monday we will share a new recipe with you that you can try during the upcoming week.
Panko Coated Chicken Stuffed With Herbed Ricotta and Prosciutto
- 5 Large boneless chicken breasts (make sure they are large; they work better for stuffing)
- 1 16-oz. container of Ricotta cheese (sub low or non-fat for a healthier option)
- Italian spices (look in the spice aisle for an “Italian Grinder”)
- 5 thin slices of prosciutto
- 2-3 C panko
- 4 eggs
- splash of half & half or milk
- 1 cup all purpose flour
- 1 large onion, diced
- 1 C diced baby portobello mushrooms
- 2 Tbsp butter
- 1/4 C red wine
- olive oil to coat skillet
- salt and pepper to season
- Preheat oven to 350 degrees F.
- Start by sharpening a paring knife. Make sure to rinse off your knife after sharpening to remove any debris.
- Carefully cut a “pocket” lengthwise into each chicken breast. You want to make the pocket as deep as possible without cutting through any other sides of the chicken. It’s helpful if the opening of the pocket does not stretch the full length of the breast; this will help to keep the stuffing from coming out while cooking.
- Next mix about 3/4 of the Ricotta with a generous amount of Italian seasoning. Feel free to throw in some fresh herbs on hand as well. Basil and Rosemary work well. Salt and pepper the Ricotta to taste.
- Carefully spoon Ricotta into the chicken breasts. Make sure not to overstuff the chicken.
- Take one piece of prosciutto per chicken breast and stuff the Ricotta to envelop the Ricotta, leaving only the prosciutto visible. This will also help to keep the Ricotta in the pocket while cooking.
- Set up your dredging station. You will need 2 large, shallow plates and 1 large bowl. Pour flour on one plate. On the second plate, mix panko with a generous amount of italian season. Salt and pepper to taste.
- Mix eggs with creamer or milk in the large bowl.
- Heat 2 large skillets coated with olive oil over medium-low heat.
- Carefully as to not empty pockets, coat each chicken breast in flour, then egg mixture and finally coat with panko mixture. Make sure all sides are coated evenly.
- Place chicken into the skillets and reduce heat to a low setting. Check the bottom of the chicken every 5 minutes until the panko has turned a nice golden-brown color (about 15 mins). Flip chicken and repeat on other side.
- Line a baking sheet with foil and set aside.
- While chicken is cooking in the skillets, dice onion and mushroom. Set aside.
- After both sides of chicken have browned, transfer baking sheet and cover with tin foil. Place in oven for 15 more minutes. Do not rinse skillets.
- Deglaze 1 skillet with red wine. Add butter, onion and mushroom and turn heat to medium. Toss mixture to coat, stirring occasionally.
- Remove chicken from oven and check internal temperature with an instant-read thermometer. Poultry should reach 165 degrees F.
- Plate onion and mushrooms among 5 plates with one breast on top of mixture. Serve Immediately.