Herbed Ricotta Stuffed Chicken Rolls
Tender chicken breasts stuffed with a vibrant mixture of ricotta, herbs, and seasonings, baked to golden perfection. This fuss-free meal elevates weeknight dinners with its creamy, savory finish and impressive presentation.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian (dairy included)
Ingredients
4 boneless, skinless chicken breasts
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 cup marinara sauce
1/2 cup shredded mozzarella cheese
1 tablespoon chopped parsley, for garnish
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish and set aside
Pound chicken breasts to 1/4-inch thickness using a meat mallet
In a bowl, mix ricotta, Parmesan, parsley, basil, thyme, garlic, lemon zest, onion powder, salt, pepper, and paprika
Place flattened chicken on board, spread 1/4 of ricotta mixture evenly on each
Sear rolls in a pan with olive oil until browned, then transfer to oven
Bake for 20 minutes or until golden and chicken reaches 165°F
Top with marinara and mozzarella, return to oven for 5 minutes
Remove, cool slightly, deseed toothpicks/twine, and garnish with parsley
Notes
Use dairy-free ricotta and mozzarella for a vegan option
Add spinach or zucchini strips to the filling for extra veggies
To ensure even cooking, check chicken thickness after rolling
Serve with brown rice or quinoa for a complete meal
Store leftovers refrigerated for up to 3 days