# What You’ll Need:
→ Chicken & Filling
01 - 4 boneless, skinless chicken breasts
02 - 1 cup ricotta cheese
03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons chopped fresh parsley
05 - 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Glaze
09 - 1/3 cup honey
10 - 1 to 2 tablespoons hot sauce such as sriracha or Frank's RedHot
11 - 1 tablespoon unsalted butter
→ Assembly
12 - 1 tablespoon olive oil
13 - Salt and pepper to taste
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, fresh parsley, basil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket along the side of each breast, being cautious not to cut completely through.
04 - Divide the ricotta mixture evenly among the four chicken breasts, spooning filling into each pocket.
05 - Secure pocket openings with toothpicks if needed. Brush the exterior of each chicken breast with olive oil and season lightly with salt and pepper.
06 - Arrange stuffed chicken breasts on prepared baking sheet. Bake for 25 to 28 minutes until internal temperature reaches 165°F and juices run clear.
07 - While chicken cooks, combine honey, hot sauce, and butter in a small saucepan. Warm over low heat, stirring frequently, until melted and slightly thickened, approximately 2 to 3 minutes.
08 - Remove chicken from oven. Brush generously with hot honey glaze. Return to oven and broil on high for 2 to 3 minutes until golden and caramelized.
09 - Allow chicken to rest for 5 minutes. Remove toothpicks and drizzle with additional hot honey glaze if desired before serving.
