Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup ricotta cheese (240 g)
  • 2 cups fresh spinach, chopped (about 60 g)
  • 1/2 cup mozzarella cheese, shredded (60 g)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano (1 g)
  • 1/2 teaspoon red pepper flakes (optional) (1 g)
  • 1/2 cup marinara sauce (120 ml)
  • 1/4 cup mozzarella cheese, shredded (30 g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Pat chicken breasts dry with paper towels. Season with salt and pepper on both sides.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, and red pepper flakes. Mix well.
  4. Carefully slice each chicken breast on the side to create a pocket. Stuff each with the spinach-ricotta mixture, securing with toothpicks or tying with kitchen twine.
  5. In a skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown.
  6. Place seared chicken in a baking dish. Spoon marinara sauce on top and sprinkle with additional mozzarella cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C).
  8. Allow to cool slightly before serving. Remove toothpicks or twine and garnish as desired.