Use a sharp knife to cut a pocket into each chicken breast. Carefully slice horizontally through the middle, leaving a « hinge » on one side so the chicken stays intact.
Season both sides of the chicken breasts with olive oil, salt, pepper, garlic powder, and oregano.
2. Make the Spinach Ricotta Filling:
In a medium bowl, mix together the ricotta cheese, spinach (make sure it’s well-drained if using frozen), mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Add fresh basil or parsley if desired, and mix until everything is combined.
3. Stuff the Chicken:
Stuff each chicken breast pocket with a generous portion of the spinach ricotta mixture, pressing the filling in gently so it stays inside the chicken.
Use toothpicks to secure the opening of the chicken breasts, if necessary.
4. Sear the Chicken (Optional):
Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil.
Once hot, carefully place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes on each side until golden brown. This step adds extra flavor, but if you don’t have an oven-safe skillet, you can skip it and just bake the chicken directly.
5. Bake the Chicken:
Transfer the seared chicken breasts to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
6. Prepare the Sauce (Optional):
While the chicken is baking, heat the marinara sauce in a small saucepan over medium heat until warmed through. Stir in fresh basil or parsley if desired.
7. Serve:
Once the chicken is done, remove the toothpicks and place the chicken on plates.
Spoon the marinara sauce over the top of each stuffed chicken breast, or serve the sauce on the side.
Garnish with extra fresh basil or parsley, if desired.
