# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6.3-7 oz 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 - 1-2 teaspoons hot sauce, to taste
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon cayenne pepper (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each breast, being careful not to cut all the way through.
03 - In a bowl, combine ricotta cheese, parsley, basil, garlic, lemon zest, Parmesan, and red pepper flakes if using. Mix until smooth and well combined.
04 - Distribute equal amounts of the ricotta mixture into each chicken breast pocket. Secure the opening with toothpicks if needed.
05 - Rub the outside of each chicken breast with olive oil, kosher salt, and black pepper.
06 - Place the stuffed chicken breasts in the prepared baking dish.
07 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper. Warm gently, stirring, until fully blended (about 2 minutes).
08 - Brush half of the hot honey glaze over the tops of the chicken breasts.
09 - Bake for 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F.
10 - Remove from the oven and brush with the remaining hot honey glaze. Rest for 5 minutes before serving. Remove toothpicks before eating.
