Broccoli-Stuffed Chicken Breasts

Preheat oven to 425°F with rack in center position. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add shallot; cook, stirring often, until softened, about 5 minutes. Stir in broccoli and garlic; cook, stirring often, until the broccoli is bright green and tender, about 3 minutes. Transfer the mixture to a large bowl. Add ricotta, basil, lemon zest, 1½ teaspoons lemon juice and crushed red pepper; fold gently to combine. Wipe the skillet clean.

Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about ⅓ cup broccoli mixture; secure the pockets with wooden picks. Sprinkle the chicken evenly with salt and pepper.

Heat the remaining 1 tablespoon oil in the cleaned ovenproof skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 3 minutes. Carefully turn the chicken breasts over and transfer the pan to the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 15 minutes.

Remove the chicken from the oven. Increase oven temperature to broil with a rack 8 inches from the heat source. Sprinkle the chicken evenly with cheese. Broil until the cheese is melted and nicely browned, 2 to 3 minutes.

Drizzle the chicken with the remaining 1 tablespoon lemon juice. Remove the wooden picks from the chicken; slice the stuffed breasts in half crosswise and garnish with additional basil, if desired.