Panko Crusted Stuffed Chicken Breast

Saturday night I made a delicious Panko Crusted Stuffed Chicken Breast.

Ingredients:
Kroger Brand Herb & Garlic marinade
Panko seasoned bread crumbs
1 pound boneless, skinless chicken breast
A few leaves of spinach
Tbsp petite diced tomatoes
Real bacon bits
Parmesan cheese
Salt & Pepper, to taste

1. Butterfly cut your chicken breast.  To learn how to butterfly cut, click here.  Flatten your chicken with a meat tenderizing hammer.
2. Marinate the chicken breast for 30 minutes with the herb and garlic marinade - this will serve as your base for the Panko, so no need for eggs.  Also, go ahead and preheat your oven to 450.

2. Make your stuffing - I stuffed mine with finely chopped spinach, petite diced tomatoes, real bacon bits, and Parmesan cheese.  I also added salt and pepper to taste.

3. Stuff your chicken.
4. Batter your chicken with the Panko bread crumbs.
5. Use baker's twine to secure your stuffing inside your chicken (Note: some would rather use toothpicks, but I didn't find this convenient for the next step).
6. Heat olive oil in an oven-safe skillet and brown your chicken breasts for 3 minutes on both side.
7. Place skillet in your warmed oven and bake for 20 minutes.

The layers of flavor in this dish will definitely satisfy your tastebuds!