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 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.