Combine 1 cup of Panko with the Gold'n PlumpĀ® Ground Chicken and spices in a bowl
Pour mixture out onto a parchment lined cookie sheet and spread the mixture to the edges about ½ inch thick.
In a separate bowl, combine the eggs, ricotta and ¼ cup cranberries, set aside
In another separate bowl combine the remaining panko and the cheddar cheese, set aside and reserve ¼ cup for the topping
Place the spinach leaves on the flattened chicken mixture
Layer with the ricotta cheese mixture, the panko mixture, and spoonful of cranberry in the center
Tucking in the edges as you go, roll up the chicken roll sealing everything inside. I left about a ½ inch margin on either side to make sure I could seal it shut after rolling.
Once you have the chicken rolled up, seal the edges so the juices will stay inside
Top with the remaining cheese and panko mixture
Bake until the internal temperature reads 135 degrees in a 450 degree oven. (about 30 minutes)
Recipe by Makobi Scribe at http://makobiscribe.com/holiday-chicken-loaf-recipe/