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Herbed Ricotta Stuffed Chicken Rolls

These Herbed Ricotta Stuffed Chicken Rolls are a warm, cheesy dish filled with creamy ricotta and fresh herbs, offering a delightful blend of flavors and textures for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Rolls
  • 4 large boneless skinless chicken breasts Look for organic, free-range chicken for the best flavor.
  • 1 cup ricotta cheese Opt for full-fat for the richest taste.
  • 1/4 cup grated Parmesan cheese Freshly grated is best.
  • 2 tablespoons chopped fresh basil Fresh is preferred, but dried can be used with adjusted quantity.
  • 2 tablespoons chopped fresh parsley Adds a vibrant touch.
  • 1 teaspoon lemon zest Don't skip this—it brightens the dish!
  • 1 clove garlic, minced Use fresh garlic for an aromatic kick.
  • 1 tablespoon olive oil Extra virgin will give you the best flavor.
  • 1/2 teaspoon salt Kosher salt is preferred.
  • 1/4 teaspoon black pepper Freshly ground for a hint of warmth.
  • 1 tablespoon melted butter For searing the chicken to perfection.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice each chicken breast horizontally to create a pocket without cutting all the way through.
  3. Pound the chicken to an even thickness of about 1/2 inch using a meat mallet.
Filling Preparation
  1. In a medium bowl, combine ricotta, Parmesan, basil, parsley, lemon zest, garlic, salt, and pepper. Mix until creamy.
  2. Spread the herbed ricotta mixture onto each chicken breast, leaving space at the edges.
Assembly and Cooking
  1. Roll each chicken breast tightly and secure with toothpicks.
  2. Heat olive oil and melted butter in an oven-safe skillet over medium-high heat.
  3. Sear the chicken rolls on all sides until golden brown, about 2 minutes per side.
  4. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
  5. Remove from the oven, discard toothpicks, and let the chicken rest for 5 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them before baking for about 2 months.