# 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 (sriracha or Franks Red Hot)
11 - 1 tablespoon unsalted butter
→ Assembly
12 - 1 tablespoon olive oil
13 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a bowl, combine ricotta, Parmesan, parsley, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
03 - Pat chicken breasts dry. Using a sharp knife, cut a horizontal slit along the side of each breast to form a pocket, being careful not to cut all the way through.
04 - Spoon the ricotta mixture evenly into each pocket, dividing filling among the 4 breasts.
05 - Secure openings with toothpicks if needed. Brush the outside of each chicken breast with olive oil and season lightly with salt and pepper.
06 - Arrange stuffed breasts on the prepared baking sheet. Bake for 25 to 28 minutes, or until chicken is cooked through and juices run clear (internal temperature 165°F).
07 - In a small saucepan, combine honey, hot sauce, and butter. Warm over low heat, stirring until melted and slightly thickened, about 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, or until golden and caramelized.
09 - Rest chicken 5 minutes before serving. Remove toothpicks and drizzle with additional hot honey glaze if desired.
