Description
Creamy ricotta wrapped in crispy chicken skin, these Herbed Ricotta Stuffed Chicken Rolls are a delightful combination of textures and flavors.
Ingredients
Scale
- 4 chicken breasts, thin and even
- 1 cup ricotta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Breadcrumbs (optional)
Instructions
- Butterfly each chicken breast and pound to even 1/4–1/2 inch thickness.
- Mix ricotta, chopped herbs, minced garlic, grated Parmesan, salt, and pepper until combined.
- Spoon a thin log of ricotta mixture along the short edge of each breast, roll tightly, and secure with toothpicks.
- If using breadcrumbs, lightly press the roll in the crumbs.
- Heat olive oil in an ovenproof skillet and sear rolls seam-side down until golden brown.
- Transfer skillet to a 375°F oven and bake for 12–15 minutes until the center registers 165°F.
- Let rest for 5 minutes before slicing.
Notes
To avoid soggy centers, drain ricotta if watery. For an extra crunch, dust with flour or cornstarch before searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg