Herbed Ricotta Stuffed Chicken Rolls

Let’s talk about a dinner that looks like you fussed for hours but secretly comes together with stunning ease: Herbed Ricotta Stuffed Chicken Rolls. Imagine tender, juicy chicken breasts pounded thin, spread with a cloud of creamy, bright, and aromatic ricotta filling, then rolled up and baked to golden perfection.

The contrast between the savory, crispy-edged chicken and the burst of fresh, lemony herb cheese inside is nothing short of magical. This is your secret weapon for an effortless yet elegant weeknight dinner that will have everyone thinking you’re a gourmet chef, or the perfect centerpiece for a stress-free dinner party.

WHY MAKE THIS RECIPE

Maximum Impressiveness, Minimal Effort

The beauty of these easy stuffed chicken rolls lies in their deceptive simplicity. While they present as a restaurant-quality dish, the process is straightforward and forgiving. Pounding the chicken is therapeutic, mixing the filling takes minutes, and the oven does the rest of the work.

Furthermore, they can be assembled ahead of time, making your actual cooking time before guests arrive practically non-existent. It’s the ultimate strategy for smart, stylish hosting.

A Flavor and Texture Masterpiece

This isn’t just stuffed chicken; it’s a carefully balanced bite. The mild, milky ricotta acts as the perfect canvas for a garden of fresh herbs, garlic, and lemon zest. When baked inside the chicken, it becomes luxuriously creamy without oozing out, creating a moist, flavorful core in every slice. Each element complements the other, making these ricotta-stuffed chicken rolls a truly satisfying meal.

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HOW TO MAKE HERBED RICOTTA STUFFED CHICKEN ROLLS

Ingredients: Simple & Fresh

For the Chicken & Rolls:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tablespoon olive oil
• Salt and black pepper
• ½ cup grated Parmesan cheese
• 1 cup panko breadcrumbs or regular breadcrumbs

For the Herbed Ricotta Filling:

• 1 cup (8 oz) whole milk ricotta cheese
• 1 large egg yolk
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil or chives
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Directions: Your Foolproof Step-by-Step Guide

Prep the Chicken: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or heavy skillet, pound it evenly to about ¼-inch thickness. Repeat with all breasts. Pat dry and season both sides with salt and pepper.

Make the Filling: In a medium bowl, combine the ricotta, egg yolk, ½ cup Parmesan, parsley, basil, lemon zest, garlic, salt, and pepper. Mix until well blended.

Stuff and Roll: Divide the ricotta mixture evenly among the four chicken cutlets, spreading it in a thin layer down the center. Carefully roll up each chicken breast tightly, starting from the shorter end, tucking in the sides as you go to encase the filling.

Coat the Rolls: In one shallow dish, mix the ½ cup grated Parmesan and panko breadcrumbs. Brush each chicken roll lightly with olive oil, then roll it in the breadcrumb mixture, pressing gently to adhere. Place seam-side down on the prepared baking sheet.

Bake to Perfection: Bake for 25-30 minutes, or until the chicken is cooked through (reaching 165°F internally) and the exterior is golden brown and crisp.

Rest and Serve: Let the herbed ricotta chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute and the filling to set slightly for clean cuts.

NUTRITION AND HEALTH CONSIDERATIONS

A Balanced, Protein-Rich Dinner

These stuffed chicken rolls offer a great balance. Chicken breast is a fantastic lean protein, and ricotta provides additional protein plus calcium. Using whole milk ricotta adds richness and satiety. For a lighter version, you can use part-skim ricotta and reduce the Parmesan in the coating.

Adapting to Dietary Needs

To make this recipe gluten-free, use gluten-free panko breadcrumbs or crushed gluten-free crackers for the coating. For a lower-carb option, replace the breadcrumbs with crushed pork rinds or a mixture of almond flour and Parmesan.

HOW TO SERVE HERBED RICOTTA STUFFED CHICKEN ROLLS

The Perfect Elegant Plate

Serve these rolls sliced on a bias to show off the beautiful swirl of filling. They pair magnificently with simple, clean sides that won’t compete: garlic sautéed spinach, roasted asparagus, a crisp arugula salad with lemon vinaigrette, or a light orzo pilaf.

Sauce it Up (Optional)

While delicious on their own, a simple pan sauce elevates them. While the chicken rests, deglaze the baking sheet (or a skillet) with a splash of white wine or chicken broth, add a pat of butter and a squeeze of lemon juice, and you have a instant, flavorful sauce.

HOW TO STORE LEFTOVER STUFFED CHICKEN

Refrigerating for Later

Store any leftover ricotta stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven to help maintain the crispy coating.

Freezing for Future Meals

You can freeze the unbaked, coated rolls. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the cooking time, until the internal temperature reaches 165°F.

TIPS TO MAKE THE BEST CHICKEN ROLLS

Tips and Notes: Your Success Guide

• Pound Evenly: This is the most important step for easy rolling and even cooking. An even ¼-inch thickness is your goal.
• Don’t Overfill: Use about 3-4 tablespoons of filling per breast. Overfilling will make the rolls difficult to close and may cause them to burst.
• Secure if Needed: If your rolls won’t stay closed, you can secure them with a couple of toothpicks before coating. Just remember to remove them before serving!

Variation

For a Sun-Dried Tomato & Spinach version, add 2 tablespoons of chopped sun-dried tomatoes and ½ cup of chopped, wilted spinach to the ricotta filling. For a Prosciutto-Wrapped twist, wrap each breaded roll with a slice of prosciutto before baking for a salty, crisp exterior.

Notes

Whole milk ricotta will yield a creamier, less grainy filling than part-skim. For the absolute smoothest filling, you can drain the ricotta in a fine-mesh sieve for 15-30 minutes before mixing.

FAQs

Can I use chicken cutlets instead of pounding breasts?

Absolutely! Using pre-cut chicken cutlets is a fantastic time-saver. Just ensure they are large enough to hold the filling and roll.

My ricotta filling is leaking out. What happened?

This usually means the roll wasn’t sealed tightly enough, or there was too much filling. Ensure you’re rolling tightly and tucking in the sides. A little leakage is normal, but most should stay inside.

Can I make these in an air fryer?

Yes! Prepare the rolls as directed. Air fry at 375°F for 15-20 minutes, turning halfway through, until golden brown and cooked to 165°F internally. You may need to work in batches.

CONCLUSION

These Herbed Ricotta Stuffed Chicken Rolls are a testament to how a few quality ingredients and a simple technique can create something truly special. They bridge the gap between comforting home cooking and elegant entertaining perfectly. So, the next time you want to serve a meal that feels like a celebration without the associated stress, remember this recipe. It’s guaranteed to deliver on flavor, presentation, and pure satisfaction. Happy cooking!