# Components:
→ Chicken & Filling
01 - 4 boneless, skinless chicken breasts
02 - 1 cup ricotta cheese
03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons chopped fresh parsley
05 - 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Glaze
09 - 1/3 cup honey
10 - 1 to 2 tablespoons hot sauce such as sriracha or Frank's Red Hot, to taste
11 - 1 tablespoon unsalted butter
→ For Assembly
12 - 1 tablespoon olive oil
13 - Salt and pepper, to taste
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a bowl, combine ricotta, Parmesan, parsley, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
03 - Pat the chicken breasts dry. Using a sharp knife, cut a horizontal slit along the side of each breast to form a pocket, being careful not to cut all the way through.
04 - Spoon the ricotta mixture evenly into each pocket, dividing the filling among the 4 breasts.
05 - Secure the opening with toothpicks if needed. Brush the outside of each chicken breast with olive oil and season lightly with salt and pepper.
06 - Arrange the stuffed breasts on the prepared baking sheet. Bake for 25 to 28 minutes, or until the chicken is cooked through and juices run clear with an internal temperature of 165°F.
07 - In a small saucepan, combine honey, hot sauce, and butter. Warm over low heat, stirring until melted and slightly thickened, about 2 to 3 minutes.
08 - Remove chicken from the oven. Brush generously with the hot honey glaze. Return to oven and broil on high for 2 to 3 minutes, or until golden and caramelized.
09 - Rest chicken 5 minutes before serving. Remove toothpicks and drizzle with extra hot honey glaze if desired.
