Sun-kissed Spinach Ricotta Stuffed Chicken Breasts

Preheat the oven to 375 degrees Fahrenheit. Pat the chicken breasts dry.

With the chicken breast flat on a cutting board, carefully cut a pocket into the thickest part of the breast using a sharp knife, ensuring not to split the breast completely. Repeat with each breast, then season both sides with salt and pepper.

On medium heat, heat one tablespoon of olive oil in a large skillet. Add onion and minced garlic, saute for 3-5 minutes until softened. Stir in spinach, parsley, and sundried tomatoes, cooking for 2-3 minutes until the spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely.

In a separate large bowl, combine the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, and the cooled spinach mixture. Mix until everything is well combined.

Evenly stuff the cheese and spinach mixture into the pocket of each chicken breast.

In the same skillet, heat the remaining olive oil over medium-high heat. Add the chicken in and brown on one side for 5-7 minutes until golden, then carefully turn over, brown for another 5 minutes. Transfer the skillet to the oven and bake for 16-20 minutes, or till the thickest part of the chicken reads 165 degrees F on a meat thermometer.

Let the chicken rest for 3-5 minutes before serving. This dish is best enjoyed hot right out of the oven.