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Herbed ricotta stuffed chicken

Herbed ricotta stuffed chicken
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Elegant chicken breasts rolled with herbed ricotta filling and topped with creamy lemon pan sauce. Perfect for special dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup whole milk ricotta cheese, drained if watery
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place each chicken breast between plastic wrap and pound to even 1/4-inch thickness.
  3. In a medium bowl, combine ricotta, Parmesan, basil, parsley, garlic, salt, and pepper. Mix until well blended.
  4. Spread 1/4 of ricotta mixture over each chicken breast, leaving 1/2-inch border.
  5. Roll each chicken breast tightly from short end. Secure with toothpick if needed.
  6. Heat olive oil in oven-safe skillet over medium-high heat. Add chicken rolls seam-side down and sear 2-3 minutes per side until golden brown.
  7. Transfer skillet to oven and bake 15-20 minutes until internal temperature reaches 165°F.
  8. Remove chicken from skillet and set aside to rest. Return skillet to stovetop over medium heat.
  9. Add chicken broth to skillet, scraping up browned bits. Stir in heavy cream and lemon juice.
  10. Simmer 2-3 minutes until sauce thickens slightly.
  11. Slice chicken rolls and serve with pan sauce drizzled over top.

Notes

  • Drain excess liquid from ricotta before mixing to prevent watery filling.
  • Fresh herbs make a significant difference – avoid dried substitutes for best results.
  • Use meat thermometer to ensure chicken reaches exactly 165°F to prevent drying out.
  • Can prepare and sear rolls ahead, then refrigerate up to 24 hours before baking.

Nutrition

Find it online: https://www.benefitiany.com/herbed-ricotta-stuffed-chicken/