You’ll Need:
6 Boneless, skinless chicken breasts
Olive Oil
Garlic powder
Salt
Pepper
Paprika
1 package crumbled feta cheese (Garlic and herb or sun-dried tomato are both tasty)
1/2 - 3/4 cup Ricotta cheese (If you don’t have the exact amount, don’t worry!)
1/2 - 3/4 cup Parmesan cheese (If you don’t have the exact amount, don’t worry!)
Preheat oven to 350.
In a shallow frying pan, heat a few tablespoons of olive oil over medium-high heat until shimmering (but not smoking - olive oil can and does burn) Place two or three (however many will fit in your pan) trimmed chicken breasts* in the pan, sprinkling the spices to taste over the top. Flip after two or three minutes, and sprinkle the other side with spices. Cook another two to three minutes. DO NOT cook all the way through! Set this chicken aside, on a baking dish covered in foil, and continue cooking in batches until complete.
In a bowl, combine the three cheeses. Set aside.
Allow the chicken to cool just enough to handle. Using a sharp paring knife, cut into the thickest part of the breast - about half the horizontal width. Cut down the length of the breast. Spoon approximately one sixth the cheese mixture into the slice you just created, using the back of the spoon to pack the cheese in.
Once all six chicken breasts are stuffed, cover the baking dish with more foil, sealing the edges. Bake for twenty to thirty five minutes, until the chicken shows no signs of pink and the cheese is heated through.
* Usually the boneless, skinless chicken breasts you get from the store still have some fat attached. Trim this off with a sharp knife. If you cook this fat, it becomes very very tough gristle that is not pleasant to bite into.
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