- 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
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 chopping board and carefully insert the tip of a sharp knife into the thickest area.
To make a pocket, cut a 4 inch wide aperture without cutting all the way through. Pour the prepared rub all over the chicken and rub generously on both sides and inside the pocket with your clean hands.
Allow to marinate in the refrigerator until ready to use.
Prepare the cheese filling while the chicken is marinating.
Combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic in a mixing bowl. Season to taste with salt and pepper, then stir until everything is well blended.
Take the chicken breasts out of the fridge and stuff each one with the cheese mixture. If necessary, use a toothpick to secure the pockets.
Place the packed breast in the prepared dish and bake for 25 minutes, or until golden brown on both sides, flipping halfway through for even browning. Cooking it on the stovetop is also an option.
Remove the toothpicks and serve immediately while still warm.