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1
Preheat oven to 425 degrees F.
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2
Heat 1 tablespoon olive oil in a skillet over medium heat.
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3
Add bell peppers and onions and cook until onions are soft and translucent, about 5 minutes.
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4
Add half of grated garlic and continue to cook for another minute.
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5
Add basil, balsamic vinegar and water and simmer for another 23 minutes.
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6
Remove from heat, season with salt and pepper and transfer to a high speed blender.
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7
Blend sauce until completely smooth, adding a bit more water if necessary to thin out to desired consistency.
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8
Set aside.
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9
Add spinach, ricotta, Parmesan, basil and remaining grated garlic to a small bowl and mix until combined.
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10
Season mixture with salt and pepper and set aside.
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11
Wrap chicken breasts individually with plastic wrap and place on a cutting board, then pound with a mallet to about 1/4 inch to 1/2 inch thickness.
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12
Season both sides of the chicken breasts with salt and pepper, to taste.
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13
Spoon equal parts ricotta mixture down the center of each breast.
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14
Roll the chicken up, tucking in the sides as best as possible.
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15
Place on a foil lined baking sheet, drizzle with remaining olive oil and bake for 2025 minutes.
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16
Let chicken rest for 510 minutes before slicing.
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17
Reheat bell pepper sauce, drizzle over chicken and garnish with fresh basil.
