Belgioioso Auribella Stuffed Chicken

• 3 oz. BelGioioso Auribella cheese, shredded
• 3 oz. fresh ricotta cheese
• 1 clove garlic, minced
• 1 tbsp. chopped flat-leaf parsley
• 1 dash dried chili flakes
• Salt and freshly ground pepper, to taste
• 4 (6 oz. each) chicken breast halves
• Olive oil

1. In a bowl, combine the cheeses, garlic, parsley, chili flakes and olives.
2. Season with salt and pepper.
3. Cut a pocket into the thickest side of each chicken breast.
4. Stuff the cheese mixture into each pocket.
5. Close by pressing flesh together, securing with a toothpick if necessary.
6. Season both sides with salt and pepper.
7. Heat oil in a large frying pan and cook the chicken on one side until golden brown, 6-7 minutes.
8. Turn breast and cover with lid, just over the chicken, not the entire pan.
9. Continue until chicken is cooked, 10-12 minutes.
10. Slice chicken and serve over your favorite red sauce.

auribella cheese, fresh ricotta cheese, clove garlic, flatleaf, chili flakes, salt, chicken breast halves, olive oil

Taken from www.foodgeeks.com/recipes/18642 (may not work)