Ingredients

1 cup ricotta cheese
1 cup shredded mozarella cheese
16 oz jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1egg
1/2 tablespoon lemon juice
1 cloved garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1-1/4 pound boneless chicken breast, cut into 1 inch chunks
1-1/4 pound boneless chicken thighs, cut into 1 inch chunks
3/4 cup panko bread crumbs
2 tablespoons melted butter

Instructions

Heat oven to 400 degrees. Coat 8 x 11-inch baking pan with cooking spray.

Mix rocotta, mozarella, red pepper, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.

In large skillet over medium-high, heat oil. Add chicken and cook, stirring occasionally, until lightly browned, 6-8 minutes. I does not need to be compleely cooked. Transfer chicken to prepared pan. Pour the cheese mixture over the chicken; stir gently to combine.

In small bowl mix panko and butter. Sprinkle over chicken. Bake for 20-25 minutes until breadcrumbs are brown and chicken is cooked through.

Main Dish - Chicken