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1
Preheat the oven to 375.
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2
Mix the ricotta, feta, hot peppers and spices together.
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3
Split the mixture into two bowls.
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4
Add the egg to one bowl and mix well.
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5
Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
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6
Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
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7
Brush some olive oil onto the top of the breasts so they brown better.
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8
Place the chicken in the oven for 25 minutes.
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9
Make the 2 cups of rice (follow directions on box).
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10
Fry the onions in 1 tbsp of olive oil until soft (medium heat).
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11
Add the chopped garlic and fry for 3 more minutes.
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12
Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
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13
Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
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14
Remove the chicken from the glass dish and place the rice at the bottom.
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15
Spread the remaining cheese mixture across the rice.
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16
Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
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17
Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).
