Herbed Ricotta Stuffed Chicken Rolls (Printer-friendly)
Tender chicken rolled with herbed ricotta, baked golden brown. An elegant Italian-style main ready in under an hour.
# What You'll Need:
→ For the Chicken Rolls
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
03 - 1 tablespoon olive oil
→ Herbed Ricotta Filling
04 - 1 cup whole milk 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 black pepper, to taste
→ Breading and Finishing
12 - 1/2 cup gluten-free or plain breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or coat lightly with olive oil.
02 - Place each chicken breast between two sheets of plastic wrap or parchment. Using a meat mallet, pound to an even 1/4-inch thickness for uniform rolling.
03 - Generously season both sides of each flattened chicken breast with salt and black pepper.
04 - In a medium bowl, combine ricotta, Parmesan, parsley, basil, thyme, garlic, lemon zest, salt, and pepper. Mix until thoroughly incorporated.
05 - Spread an equal portion of ricotta mixture over one side of each chicken breast, leaving a small border around the edges.
06 - Starting from the shorter end, roll each breast tightly around the filling. Secure with toothpicks if necessary to hold shape.
07 - In a small bowl, combine breadcrumbs, Parmesan, and olive oil. Mix until evenly coated and slightly crumbly.
08 - Arrange chicken rolls seam-side down on prepared baking sheet. Press breadcrumb mixture firmly onto tops of each roll.
09 - Bake 28–32 minutes until chicken reaches 165°F internally and topping is golden brown and crispy.
10 - Remove from oven and let rest 5 minutes. Remove toothpicks carefully before slicing or serving.
# Expert Hints:
01 -
- The ricotta stays creamy and moist inside while the outside gets perfectly crisp
- You can prep everything ahead and pop them in the oven when guests arrive
02 -
- Letting the chicken rest for 5 minutes keeps the ricotta from oozing out when you slice it
- The filling expands slightly as it bakes, so roll tighter than you think you need to
03 -
- If your chicken breasts are thick, slice them horizontally first before pounding
- Room temperature ricotta mixes more smoothly than cold