Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces/ 170-225g each)
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup ricotta cheese (full fat is recommended)
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Butterfly each chicken breast by slicing horizontally through the thickest part, almost all the way through. Open it like a book. Consider pounding gently to even thickness for even cooking. Season with garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add spinach and cook until wilted. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the wilted spinach mixture, sun-dried tomatoes, ricotta cheese, Parmesan cheese, red pepper flakes (if using), salt, and pepper.
  4. Spread an even layer of the filling over each butterflied chicken breast.
  5. Fold the chicken breast over the filling, and secure the edges with toothpicks or butcher's twine.
  6. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly golden brown. This helps seal in the juices.
  7. If not searing, drizzle oil on a baking dish. Place chicken breasts on dish.
  8. Transfer the skillet (if oven-safe) or baking dish to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for 5 minutes before removing the toothpicks (or twine) and serving. Garnish with fresh parsley, if desired.