Herbed Ricotta Stuffed Chicken Rolls (Print Version)

Tender chicken breasts rolled with herbed ricotta filling and baked until golden.

# 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

# How to Cook:

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.

# Expert Advice:

01 -
  • The ricotta keeps the chicken incredibly moist while the breadcrumbs add this satisfying crunch that makes every bite interesting
  • You can assemble these ahead of time and just pop them in the oven when guests arrive
  • They look like you spent hours on them but they come together in about 20 minutes of active work
02 -
  • If your chicken breasts are really thick, slice them horizontally first so they pound evenly
  • Remove toothpicks before serving or at least warn everyone they're in there
  • The filling can make the rolls slippery so use tongs when transferring them
03 -
  • Pat the chicken dry with paper towels before pounding so the plastic wrap doesn't slide around
  • Use a rolling pin if you don't have a meat mallet, it works just fine
  • Let the ricotta drain in a sieve for 15 minutes if it seems watery

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