Best Herbed Ricotta Stuffed Chicken Rolls
Crispy, golden chicken breast rolls stuffed with lemony herbed ricotta, pan-seared then finished in the oven for a restaurant-style dinner that’s surprisingly easy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each), pounded to 1/8-inch thickness
1 cup part-skim ricotta cheese
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh basil, chopped
1 garlic clove, minced
Zest of 1 lemon
Salt and black pepper, to taste
1 cup buttermilk
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons mayonnaise (for brushing)
Toothpicks or kitchen twine (for securing)
Instructions
1. Mix ricotta, parsley, thyme, basil, garlic, lemon zest, salt, and pepper until smooth. Chill 15 minutes to firm up.
2. Place each chicken breast between plastic wrap and pound to even 1/8-inch thickness if needed. Season lightly with salt and pepper.
3. Spoon 2–3 tablespoons herbed ricotta onto the wide end of each breast. Roll tightly and secure with toothpicks or twine.
4. Preheat oven to 450°F. Dip chicken rolls in buttermilk, then coat in a mixture of panko and Parmesan, pressing gently to adhere.
5. Heat olive oil in an oven-proof skillet over medium-high. Sear rolls 2–3 minutes per side until golden.
6. Brush tops with mayonnaise, sprinkle with any extra panko mixture, and transfer skillet to the oven. Bake 5–7 minutes, until internal temperature reaches 160°F.
7. Rest 5 minutes. Remove toothpicks/twine, slice diagonally, and serve hot.
Notes
Chilling the ricotta filling helps it stay put while rolling.
Secure well—use toothpicks every 1 inch so the filling doesn’t leak.
For extra crisp coating, press the panko firmly onto the rolls.
Carryover heat will bring the chicken from 160°F to a safe final temperature while resting.