Preheat oven to 375 degrees and grease the 9×13 baking dish with some oil.

In a small mixing bowl, combine 1 tablespoon Olive Oil, 1 teaspoon Italian Seasoning, ½ teaspoon Red Pepper Flakes, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, and ½ tsp. of the 1 teaspoon Salt, mix well and set aside.

Place the 4 Skinless Boneless Chicken Breasts one at a time on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.

Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.

While the chicken is marinating, prepare the cheese filling.

In a mixing bowl, combine 4 ounces Ricotta Cheese, 4 ounces Grated Mozzarella, ¼ cup Grated Parmesan Cheese, 1½ cups Chopped Fresh Spinach, and 1 Garlic Clove (minced). Season with salt and pepper to taste, then mix until well combined.

Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick if needed.

Place the stuffed breast into the prepared dish and bake for 25 minutes until the chicken is nicely golden brown, flipping halfway through to ensure even browning.

Remove the toothpicks and serve warm. Enjoy!