Ingredients
·
1
tbsp.
Olive Oil
·
1 tsp.
Italian Seasoning
·
½ tsp Red
Pepper Flakes or to your taste
·
¼ tsp
Garlic Powder
·
¼ tsp
Onion Powder
·
1 tsp.
Salt divided
·
4
Skinless Boneless Chicken Breasts
·
4 ounces
Ricotta Cheese
·
4 ounces
Grated Mozzarella
·
¼ cup
Grated Parmesan Cheese
·
1½ cups
Chopped Fresh Spinach steamed just until wilted, squeezed
·
dry with
paper towels and chopped
·
1 Garlic
Clove minced
Instructions
Preheat oven to 375 degrees and grease 9×13 baking
dish with some oil.
In a small mixing bowl, combine olive oil, Italian
seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt,
mix well and set aside.
Place a chicken breast on a
cutting board and carefully insert the tip of a sharp knife into the thickest
part of the chicken breast.
Cut an opening about 4 inches
wide to create a pocket without cutting all the way through. Pour the prepared rub all over the chicken and using your clean
hands generously rub on all sides and inside of the pocket.
Refrigerate and let marinate
until ready to use.
While the chicken is
marinating, prepare the cheese filling.
In a mixing bowl, combine
ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season
with salt and pepper to taste, then mix until well combined.
Remove the chicken breast from
the refrigerator and stuff each breast with the cheese mixture. Secure the
pockets with a toothpick, if needed.
Place the stuffed breast into
the prepared dish and bake for 25 minutes until chicken is nicely golden brown,
flipping halfway through to ensure even browning. Alternatively, you can cook
it on the stovetop.
Remove the toothpicks and serve
warm.