• Preheat the oven to 375°F (190°C).

Make the Ricotta Stuffing

• In a medium-sized mixing bowl, combine 1 cup fresh baby spinach, chopped, 1 cup ricotta cheese, ½ cup Parmesan cheese, grated, 2 cloves garlic, peeled and minced, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon salt. Mix well until all ingredients are evenly incorporated. Set aside.

How to prepare the chicken breasts

• Lay the 4(5) ounce boneless, skinless chicken breasts (4) 5-ounce chicken breasts flat on a cutting board and make a horizontal cut through the center of each, creating a pocket without cutting all the way through.
• Season the chicken breasts with ⅓ teaspoon salt and ⅓ teaspoon black pepper,
• Stuff each chicken breast with the ricotta-spinach mixture, ensuring an even distribution.
• In a large oven-safe skillet, heat 2 Tablespoons olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until golden brown.
• Scatter 1 cup cherry tomatoes, halved around the chicken in the skillet.
• Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Remove from the oven and garnish with fresh parsley, chopped, optional garnish. Ready to serve.