INGREDIENTS
- 6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness, (1-1/2 pounds total)
- 1/4 tsp salt
- 3/4 tsp black pepper, divided
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 2 tbsp Italian-flavored panko bread crumbs
- 2 tsps olive oil
- 1/8 tsp paprika
DIRECTIONS
- Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray.
- Season chicken breasts with 1/4 teaspoon each of salt and pepper; set aside.
- In a medium bowl, combine ricotta, mozzarella, and Parmesan cheeses, the Italian seasoning, garlic powder, and remaining ½ teaspoon pepper; mix well.
- Spoon mixture evenly onto center of each chicken breast.
- Wrap chicken breast around filling, making sure filling is tucked inside the chicken. Place each stuffed breast seam-side down in a cup of the muffin tin. In a small bowl, combine bread crumbs and oil; sprinkle over chicken then sprinkle with paprika. Place muffin tin on a baking sheet.
- Bake 25 to 30 minutes or until no pink remains and juices run clear. Run a knife around the edges and remove to a platter.