Herbed Ricotta Stuffed Chicken Rolls (Print View)
Tender chicken breasts rolled with herbed ricotta filling and baked until golden brown. An elegant, satisfying main dish perfect for weeknight dinners or special occasions.
# What You'll Need:
→ 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
# Method:
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.
06 - Roll up each chicken breast tightly, starting from the shorter end, and secure with toothpicks if needed.
07 - In a small bowl, mix breadcrumbs, Parmesan, and olive oil.
08 - Place the chicken rolls seam-side down on the baking sheet and brush or sprinkle the breadcrumb mixture over the tops.
09 - Bake for 28-32 minutes, until the chicken is cooked through (internal temp 165°F) and the topping is golden brown.
10 - Let rest 5 minutes before slicing or serving.
# Insider Tips:
01 -
- The creamy ricotta filling keeps the chicken impossibly moist while creating little pockets of herbaceous surprise in every bite
- This looks like you spent hours at a gourmet restaurant but comes together in under an hour on a Tuesday night
02 -
- Pounding the chicken unevenly leads to thick and thin spots that cook at different rates, so take your time creating a uniform thickness
- Overfilling the rolls causes the ricotta to burst out during baking, leaving you with beautiful but messy chicken
03 -
- Use kitchen twine instead of toothpicks to secure rolls so you do not have to warn guests about hidden wooden picks
- Pat the chicken very dry before pounding to prevent the meat from tearing and creating holes in your rolls