Ingredients:

  • 10 oz frozen spinach, thawed and squeezed dry
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season the inside and outside of the meat generously with salt and pepper.
  2. In a small bowl, combine the squeezed spinach, ricotta, mozzarella, Parmesan, minced garlic, and spices. Stir until the mixture is uniform and holds its shape when pressed.
  3. Spoon a generous amount of the filling into each chicken pocket, pressing firmly to eliminate air gaps.
  4. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter foams, sear the chicken for 3-5 minutes per side until the edges are golden brown.
  5. In a shallow bowl, combine Panko breadcrumbs, garlic powder, and dried oregano. Press the seared chicken breasts into the breadcrumb mixture to coat the exterior.
  6. Transfer the skillet directly into a preheated oven at 400°F (200°C) for 10-12 minutes. Use a meat thermometer to ensure the internal temperature hits exactly 165°F (74°C).