Preparation Time: 20 minutes
Cooking Time: 25 minutes
Four boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Two cloves garlic, minced
One teaspoon dried basil
One teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
One tablespoon olive oil
Preheat the oven to 375°F (190°C). In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be sure not to cut all the way through; leave about a 1/2-inch border around the edges.
Stuff each chicken breast with the spinach and ricotta mixture, dividing it evenly among them. Seal the pockets by securing them with toothpicks.
Heat the olive oil over medium-high heat in an oven-safe skillet or baking dish. Add the stuffed chicken breasts and sear them for about 2-3 minutes per side or until golden brown.
Transfer the skillet or baking dish to the preheated oven and bake the chicken breasts for approximately 15-20 minutes, or until the chicken is fully cooked and no longer pink in the centre.
Remove the toothpicks before serving.