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In a bowl, mix together the ricotta, parmesan, egg, Italian seasoning, salt and pepper. Cut a pocket into the chicken breasts, making sure not to cut all the way through. Line a baking tray with parchment paper and place the chicken breasts on it. Season the tomato puree with onion and garlic powder. Spread 2 teaspoons of tomato sauce on each chicken breast. Top with about 3 1/2 to 4 tablespoons of the cheese mix, then add the remaining tomato sauce, another 2 tablespoons per chicken breast. Sprinkle with the mozzarella. Bake in the oven until the chicken is done and the mozzarella is golden-brown, about half an hour. Serve, optionally garnished with some fresh basil. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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