# What You'll Need:
→ 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 - 0.5 teaspoon freshly ground black pepper
→ Ricotta Filling
05 - 0.75 cup ricotta cheese
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 1 clove garlic, minced
09 - 0.5 teaspoon lemon zest
10 - 0.25 cup grated Parmesan cheese
11 - 0.25 teaspoon crushed red pepper flakes
→ Hot Honey Glaze
12 - 0.33 cup honey
13 - 1 to 2 teaspoons hot sauce
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon cayenne pepper
# How to Make It:
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 side of each breast, being careful not to cut all the way through. Leave approximately 0.5 inch of meat on three sides.
03 - In a mixing bowl, combine ricotta cheese, parsley, basil, minced garlic, lemon zest, Parmesan cheese, and red pepper flakes. Mix until smooth and well combined.
04 - Divide ricotta mixture evenly among the four chicken breasts, carefully stuffing each pocket. Secure the openings with toothpicks if needed to prevent filling from escaping during cooking.
05 - Rub the exterior of each chicken breast with olive oil, kosher salt, and freshly ground black pepper, coating all sides evenly.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly apart.
07 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper. Warm gently while stirring for approximately 2 minutes until fully blended. Do not allow to boil.
08 - Using a pastry brush, brush half of the hot honey glaze over the tops of the chicken breasts.
09 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
10 - Remove from oven and brush with the remaining hot honey glaze. Allow to rest for 5 minutes before serving. Remove toothpicks before plating.
