Herbed Ricotta Stuffed Chicken Rolls
Tender chicken breasts stuffed with a creamy, herby ricotta and Parmesan mixture. Seared and baked for a moist, flavorful weeknight dinner with Italian-American flair.
Ingredients
- Boneless, skinless chicken breasts (4)
- Ricotta cheese (1 cup)
- Grated Parmesan cheese (1/4 cup)
- Fresh basil, chopped (1/4 cup)
- Fresh parsley, chopped (1/4 cup)
- Garlic, minced (2 cloves)
- Salt and pepper (to taste)
- Olive oil (for cooking)
- Toothpicks or kitchen twine (as needed)
Instructions
- Preheat oven to 375°F (190°C)
- Slice chicken breasts lengthwise to create pocket openings
- Combine ricotta, Parmesan, basil, parsley, garlic, salt, and pepper in a bowl
- Stuff mixture into chicken pockets and secure with toothpicks
- Heat olive oil in a skillet; sear chicken rolls 2-3 minutes per side
- Transfer to oven and bake 18-20 minutes until cooked through
- Let rest 5 minutes; remove toothpicks before serving
Notes
Use even-sized chicken breasts for even cooking
Adjust ricotta volume to match stuffing consistency
Cover chicken loosely while resting to retain moisture
Substitute olive oil with avocado oil if preferred
Adjust ricotta volume to match stuffing consistency
Cover chicken loosely while resting to retain moisture
Substitute olive oil with avocado oil if preferred
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 2gProtein: 40gFat: 24gSaturated Fat: 9gCholesterol: 120mgSodium: 650mgSugar: 2g
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