1 cup low fat cottage cheese
1 cup grape tomatoes, diced
1 cup spinach, chopped
2 tbsp Parmesan cheese, grated
1 clove garlic, minced
Sea salt and freshly cracked pepper, to taste
1/4 tsp fresh rosemary
2 chicken breasts
Italian-seasoned panko bread crumbs
2 tsp olive oil
Preheat oven to 400° F.
Combine cottage cheese, tomatoes, spinach, Parmesan cheese, garlic, sea salt, and freshly cracked pepper, to taste. Mix until thoroughly combined.
Cut a horizontal slit along the center of one long edge of the chicken breast, nearly through to the other side. Fill the cavity with cottage cheese mixture. Season each side of chicken with rosemary, sea salt, and freshly cracked pepper, to taste.
Carefully dip chicken breasts in panko bread crumbs until with sides are evenly covered. Close the slit and hold together with toothpicks.
Heat olive oil in an oven-proof skillet on the stove over medium high heat. Once pan is hot, place chicken in skillet and cook for 3-4 minutes or until golden brown. Flip chicken over and place skillet in oven.
Cook for 20 minutes, or until chicken is cooked through. Remove and let meat sit for 5 minutes before slicing.