Herbed Ricotta Stuffed Chicken Rolls (Print version)

Tender chicken rolled with herbed ricotta, topped with parmesan crumbs and baked until golden.

# Ingredient List:

→ For the Chicken Rolls

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste
03 - 1 tablespoon olive oil

→ Herbed Ricotta Filling

04 - 1 cup ricotta cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh basil
08 - 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
09 - 1 garlic clove, minced
10 - 1/2 teaspoon lemon zest
11 - Salt and pepper, to taste

→ Breading and Finishing

12 - 1/2 cup gluten-free or regular breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound to an even 1/4-inch thickness.
03 - Season both sides of the chicken breasts with salt and pepper.
04 - In a bowl, combine ricotta cheese, Parmesan, parsley, basil, thyme, garlic, lemon zest, salt, and pepper. Mix well.
05 - Divide the ricotta filling evenly among the chicken breasts and spread onto one side of each. Roll up each chicken breast tightly, starting from the shorter end, and secure with toothpicks if needed.
06 - In a small bowl, mix breadcrumbs, Parmesan, and olive oil.
07 - Place the chicken rolls seam-side down on the baking sheet and brush or sprinkle the breadcrumb mixture over the tops.
08 - Bake for 28-32 minutes, until the chicken is cooked through (internal temp 165°F) and the topping is golden brown.
09 - Let rest 5 minutes before slicing or serving.

# Expert Advice:

01 -
  • The ricotta filling stays incredibly moist while the chicken becomes melt-in-your-mouth tender
  • Looks impressive enough for company but comes together in under an hour
  • The fresh herbs make every bite taste like an Italian grandmother's kitchen
02 -
  • Letting the chicken rest before slicing is crucial or all that lovely ricotta filling will run out onto the cutting board
  • Use toothpicks if your rolls feel loose but remember to remove them before serving
  • The internal temperature is more reliable than timing so use a meat thermometer for perfect results every time
03 -
  • Pound the chicken to even thickness so all pieces finish cooking at the same time
  • Room temperature ricotta mixes more smoothly so take it out of the fridge while you prep the chicken

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