Yield: 4 servings. 3 oz. BelGioioso Auribella® cheese, shredded 3 oz. fresh ricotta cheese 1 clove garlic, minced 1 Tbsp. chopped flat-leaf parsley pinch of dried chile flakes 1 Tbsp. chopped kalamata olives to taste, salt and freshly ground black pepper 4 boneless, skinless chicken breast halves (6 oz. each) as needed, olive oil In a small bowl, combine cheeses with garlic, parsley, chile flakes and olives. Season with salt and pepper. Cut a pocket into the thickest side of each ...
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