Herbed Ricotta Stuffed Chicken Rolls (Print Version)
Tender chicken breasts filled with herbed ricotta, baked until golden and served as an elegant Italian-inspired main dish.
# 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 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 thyme)
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 regular breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness for uniform rolling.
03 - Season both sides of each pounded chicken breast generously with salt and black pepper.
04 - In a medium bowl, combine ricotta cheese, 1/4 cup Parmesan, parsley, basil, thyme, minced garlic, lemon zest, salt, and pepper. Mix until well blended.
05 - Divide the ricotta mixture evenly among the flattened chicken breasts. Spread filling over one side of each breast. Roll tightly starting from the shorter end. Secure with toothpicks if necessary to hold the roll shape.
06 - In a small bowl, combine breadcrumbs, 2 tablespoons Parmesan, and 1 tablespoon olive oil. Mix until crumbs are lightly coated.
07 - Place chicken rolls seam-side down on the prepared baking sheet. Press or sprinkle the breadcrumb mixture evenly over the tops of the rolls.
08 - Bake for 28 to 32 minutes until chicken reaches an internal temperature of 165°F and the breadcrumb topping is golden brown and crispy.
09 - Remove from oven and let the chicken rolls rest for 5 minutes before slicing or serving. This allows juices to redistribute for optimal moisture.
# Expert Tips:
01 -
- The ricotta stays incredibly moist while the chicken cooks, creating this luxurious texture that feels way more indulgent than it actually is
- You can assemble these hours ahead and just pop them in the oven when guests arrive, making dinner party stress virtually disappear
02 -
- Toothpicks are optional but honestly saved me from several unraveled rolls, just remember to remove them before serving
- Letting the chicken rest for those five minutes isn't optional, it gives the juices time to redistribute so everything stays tender
03 -
- Pat the chicken dry with paper towels before pounding, this helps the breadcrumbs stick better and creates a crispier crust
- Use room temperature ricotta, it mixes more smoothly and spreads easier without tearing the chicken