Tomato Basil Ricotta Stuffed Chicken

•  3 chicken breasts
• ¾ cup ricotta
• ½ cup cherry tomatoes, finely chopped
• 2 tbsp chopped basil
• ½ cup shredded mozzarella
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

1. Preheat the oven to 400°F (200°C).
2. High heat helps seal the outside of the chicken quickly.
3. Slice each chicken breast to form a deep pocket.
4. Be careful not to cut all the way through.
5. In a bowl, mix ricotta, tomatoes, basil, mozzarella, and garlic powder.
6. Stir until the filling thickens and comes together.
7. Spoon the ricotta mixture into the chicken pockets, pressing gently so it stays inside.
8. Season the outside of the chicken with salt and pepper, then drizzle with olive oil.
9. Place the stuffed chicken on a baking sheet and bake for 25–28 minutes, until cooked through.
10. Let it rest for 5 minutes so the filling settles.