Juicy chicken breasts are stuffed with a savory mix of ricotta, sautéed spinach, pancetta, and herbs, then baked until golden and flavorful.

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Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
In a skillet over medium heat, warm the olive oil. Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a bowl, combine the spinach mixture with ricotta, Parmesan, pancetta, red pepper flakes (if using), thyme, salt, and pepper. Mix well.
Carefully slice each chicken breast horizontally to create a pocket, or butterfly and pound flat between two sheets of parchment.
Spread the filling evenly onto each piece, then roll tightly and secure with twine or toothpicks.
Season the outside of each roll with salt, pepper, and a little olive oil.
Place in the baking dish and bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing. Garnish with extra thyme and serve.