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 chicken breast. Stuff the cheese mixture into each pocket. Close by pressing the flesh together, securing with a toothpick if necessary. Season both sides with salt and pepper.
Heat oil in a large frying pan and cook the chicken on one side until golden brown, 6 to 7 minutes. Turn breast and cover with lid, just over the chicken, not entire pan. Continue until chicken is cooked, 10-12 minutes. Serve chicken sliced over your favorite red sauce. Add a spinach salad and pasta to complete the meal.