# 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, optional
→ Hot Honey Glaze
12 - 0.33 cup honey
13 - 1 to 2 teaspoons hot sauce, such as Sriracha or Frank's RedHot, to taste
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon cayenne pepper, optional, for extra heat
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper or lightly grease it with cooking spray.
02 - Pat chicken breasts dry using 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 - Stuff each chicken breast pocket with equal amounts of the ricotta mixture. Secure the opening with toothpicks if needed.
05 - Rub the outside of each chicken breast with olive oil, salt, and 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 to 30 minutes, or until the chicken is cooked through. Internal temperature should reach 165 degrees Fahrenheit.
10 - Remove from the oven and brush with the remaining hot honey glaze. Rest for 5 minutes before serving. Remove toothpicks before eating.
