Panko Crusted Stuffed Chicken Breasts

** Recipe from For The Love of Cooking **

* 1 c.  low fat ricotta cheese
* small handful of baby spinach, chopped
* small handful of grape tomatoes, diced (remove the seeds if possible)
* 2 Tbl. Parmesan cheese, grated
* 1 Tbl. fresh basil, chopped
* 1 clove of garlic, minced
* sea salt & freshly cracked pepper, to taste
* dash of oregano
* 2 chicken breasts
* Italian seasoned panko crumbs
* 2 tsp. olive oil

Heat oven to 400.  Combine ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.  Rinse chicken, then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of chicken with ricotta mixture. Season each side of chicken with salt & pepper, to taste. Carefully dip chicken in panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.   Heat olive oil in an OVEN PROOF skillet on stove over med-high. Once pan is hot, place chicken in skillet & cook 3-4 min, or until chicken is golden brown.  Flip chicken over and place the skillet into the oven. Bake for 20 min, or until the chicken is cooked through. Let rest for 5 min. before slicing.