# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil
→ Filling
04 - 1 cup ricotta cheese
05 - 1 cup fresh baby spinach, chopped
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 1/2 teaspoon dried Italian herbs
09 - Zest of 1/2 lemon
10 - Salt and black pepper, to taste
→ Tomato Sauce
11 - 2 cups canned crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sugar
17 - Salt and black pepper, to taste
# Directions:
01 - Set the oven to 375°F.
02 - In a bowl, combine ricotta, chopped spinach, Parmesan, minced garlic, dried Italian herbs, lemon zest, salt, and pepper; mix thoroughly.
03 - Create a horizontal pocket in each chicken breast without cutting through completely; season both sides with salt and pepper.
04 - Fill each chicken breast with the ricotta-spinach mixture and secure with toothpicks if necessary.
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear stuffed chicken breasts 2 to 3 minutes per side until golden brown; remove and set aside.
06 - Add 1 tablespoon olive oil to the same skillet; cook onion until translucent, about 3 minutes, then add garlic and cook 1 more minute.
07 - Add crushed tomatoes, oregano, sugar, salt, and pepper; simmer for 5 minutes.
08 - Nestle stuffed chicken into sauce, spoon sauce over top, then transfer skillet to oven and bake uncovered for 20 to 25 minutes until internal temperature reaches 165°F.
09 - Remove toothpicks, optionally garnish with extra Parmesan or fresh basil, and serve warm.
