3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Panko Crusted stuffed Chicken breast


Print:
4

Ingredients

4 portion(s)

Filling

  • 30 grams Parmesan cheese
  • 1 clove garlic
  • 50 grams Baby Spinach Leaves
  • 250 grams low fat ricotta
  • 1/4 bunch basil leaves, fresh
  • 1 teaspoon Oregano
  • 250 grams grape tomatoes halved, remove seeds

Chicken

  • 2 fillets chicken breast, (or 4 halves)
  • 1/2 package Panko Crumbs
  • olive oil, for frying
  • salt & peper to taste
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    This recipe has been adapted from For the Love of Cooking.net
  1. 1. Preheat oven to 200 degrees

    2. Add Parmesan cheese & garlic to bowl and blitz - 5 seconds / speed 8. Set aside

    3. without cleaning the bowl, add the baby spinach, oregano & basil leaves to bowl and blitz - 5 seconds / speed 6.

    4. add the ricotta, tomatoes, the parmasen cheese & garlic to bowl and blitz - 15 seconds / speed 3 or until combined.

    5. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.

    6. Fill the cavity of the chicken breast with the ricotta mixture.

    Season each side of the chicken with sea salt and freshly cracked pepper, to taste. 

    7. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpick

    You can use an egg wash if you like.

    8. Heat the olive oil in an non stick pan on the stove over medium / high heat.

    Once the pan is hot, place the chicken in the pan and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and transfer to an oven tray, place into the oven. Cook for 20 minutes, or until the chicken is cooked through.

    Let the meat rest for 5 minutes before slicing.

    Enjoy.

10
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • Great recipe. Didn't have any riccotta but decided...

    Submitted by vdummett on 28. January 2018 - 19:44.

    Great recipe. Didn't have any riccotta but decided persian feta would be a suitable substitute. Smells amazing. Thanks.

    Login or register to post comments
  • Love this Recipe! We always have heaps of Riccotta...

    Submitted by ElizaKSmith on 10. December 2016 - 20:43.

    Love this Recipe! We always have heaps of Riccotta filling left over so I freeze it and defrost for another meal! Thankyou!

    Login or register to post comments
  • Hi just wondering how long

    Submitted by krustyd76 on 2. September 2016 - 10:18.

    Hi just wondering how long you put them in the oven for??

    Login or register to post comments
  • Yum, really nice flavours. I

    Submitted by KFO77 on 15. June 2016 - 15:10.

    Yum, really nice flavours. I didn't have any grape tomatoes so I substituted semi dried tomato. Also skipped the pan fry and put straight in the oven. Thanks for a great recipe.

    Login or register to post comments