Ricotta-Stuffed Skillet Chicken

Creamy, cheesy, tomato-y dishes are hard to resist, especially when they’re ready in 30 minutes. Try it this week or weekend! 

1. Heat oven to 375 F. In a small bowl, stir together ¾ cup whole milk ricotta, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 egg and ¼ cup chopped parsley. Season with salt and black pepper. 

2. Using a small, sharp knife, cut a deep pocket on the top, rounded side of 4 chicken breasts. Season the insides and outsides with salt and black pepper. Stuff the chicken with the ricotta filling.

3. Heat 2 Tbsp extra virgin olive oil in a large sauté pan over medium-high heat. Sear the chicken until golden brown, 4 to 5 minutes per side. Transfer chicken and filling to a plate. Reduce heat to medium-low.

4. Add 2 Tbsp tomato paste, 4 minced garlic cloves and ½ tsp crushed red pepper flakes and cook until fragrant, 1 minute.

5. Stir in 1 15-oz can crushed tomatoes, ⅔ cup heavy cream, ¼ cup grated Parmesan and 1 basil sprig and season with salt to taste. Bring to a simmer, return the chicken to the skillet and transfer to the oven.

6. Bake for 15 minutes, stir in 1 small bunch torn kale, return to the oven and cook for 5 minutes or until chicken reaches 165 F on an instant-read thermometer. Garnish with more Parmesan and torn basil.