Herbed Ricotta Stuffed Chicken Rolls (Printable version)
Tender chicken breasts rolled with herbed ricotta filling and baked until golden brown. 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
# How to Make It:
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 even rolling.
03 - Season both sides of each chicken breast generously with salt and black pepper.
04 - In a medium bowl, combine ricotta cheese, Parmesan, parsley, basil, thyme, minced garlic, lemon zest, salt, and pepper. Mix until thoroughly incorporated.
05 - Divide the ricotta filling evenly among the flattened chicken breasts. Spread the filling onto one side of each breast, leaving a small border around the edges.
06 - Starting from the shorter end, roll up each chicken breast tightly around the filling. Secure with toothpicks if necessary to prevent unrolling during baking.
07 - In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil until the mixture is crumbly and well combined.
08 - Place chicken rolls seam-side down on the prepared baking sheet. Press or sprinkle the breadcrumb mixture evenly over the tops of the rolls.
09 - Bake for 28-32 minutes until chicken is fully cooked through (internal temperature reaches 165°F) and the breadcrumb topping is golden brown and crispy.
10 - Remove from oven and let the chicken rolls rest for 5 minutes before removing toothpicks and slicing or serving.
# Expert tips:
01 -
- The ricotta keeps the chicken incredibly moist while creating a restaurant style presentation
- You can prep everything ahead and bake when ready, making weeknight elegance effortless
02 -
- Dont skip the pounding step, even thickness means even cooking and no dry spots
- The breadcrumb topping should be pressed onto the rolls or it will slide off during baking
03 -
- Pat the chicken dry before pounding to prevent the plastic wrap from sticking and tearing
- Room temperature ricotta mixes more evenly and creates a smoother filling