Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 2 tablespoons olive oil, divided (30 ml)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh spinach, roughly chopped (about 30g)
  • ½ cup ricotta cheese (120g)
  • ¼ cup sun-dried tomatoes, oil-packed, drained and chopped (about 35g)
  • ¼ cup grated Parmesan cheese (about 25g)
  • 2 cloves garlic, minced (about 6g)
  • 2 tablespoons chopped fresh basil (about 5g)
  • 1 large egg, lightly beaten
  • ¼ cup balsamic vinegar (60 ml)
  • 1 tablespoon honey (15 ml)

Instructions:

  1. Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open like a book. Use a meat mallet (optional) to gently pound the chicken to an even thickness of about ½ inch (1.25 cm). Season with Italian seasoning, garlic powder, salt, and pepper.
  2. In a large bowl, combine the spinach, ricotta cheese, sun-dried tomatoes, Parmesan cheese, garlic, basil, and egg. Mix well until thoroughly combined.
  3. Spread an even layer of the filling over one half of each chicken breast. Fold the other half over the filling, creating a stuffed pocket.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
  5. Place the stuffed chicken breasts in the baking dish. Drizzle with the remaining 1 tablespoon of olive oil. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
  6. While the chicken is baking, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
  7. Let the chicken rest for 5 minutes before slicing and serving. Drizzle generously with the balsamic glaze. Enjoy this tasty stuffed chicken breast!