# Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6.3 to 7 ounces each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Ricotta Filling
05 - ¾ cup ricotta cheese
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 1 clove garlic, minced
09 - ½ teaspoon lemon zest
10 - ¼ cup grated Parmesan cheese
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Hot Honey Glaze
12 - ⅓ cup honey
13 - 1 to 2 teaspoons hot sauce such as Sriracha or Frank's RedHot
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon cayenne pepper (optional, for extra heat)
# Instructions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each breast without cutting all the way through.
03 - In a mixing bowl, combine ricotta cheese, parsley, basil, minced garlic, lemon zest, grated Parmesan, and red pepper flakes if using. Mix until smooth and well incorporated.
04 - Divide ricotta mixture equally among the four chicken breasts, spooning it into the pockets. Secure openings with toothpicks if needed to keep filling contained during cooking.
05 - Rub the exterior of each stuffed chicken breast evenly with olive oil, kosher salt, and freshly ground black pepper.
06 - Place seasoned and stuffed chicken breasts in the prepared baking dish in a single layer.
07 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper. Warm gently while stirring until fully blended, approximately 2 minutes. Do not boil.
08 - Using a pastry brush, brush half of the warm hot honey glaze evenly over the tops of the chicken breasts.
09 - Bake for 25 to 30 minutes until chicken is cooked through and internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
10 - Remove baking dish from oven and brush remaining hot honey glaze over chicken. Allow to rest for 5 minutes before serving. Remove toothpicks before plating.
