Herbed Ricotta Stuffed Chicken Rolls
Herbed ricotta stuffed chicken rolls with a creamy pan sauce, baked until golden and tender.
Ingredients
Herbed Ricotta Filling
- 15 oz whole milk ricotta cheese drained
- ½ cup freshly grated Parmesan cheese plus extra for serving
- ¼ cup fresh Italian parsley finely chopped
- 2 tbsp fresh chives finely chopped
- 1 tbsp fresh thyme leaves finely chopped
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1 large egg yolk
- 1 tsp lemon zest
- ½ tsp salt or to taste (for filling)
- ¼ tsp black pepper or to taste (for filling)
Chicken Rolls
- 4 large boneless, skinless chicken breasts 6-8 oz each
- ½ cup all-purpose flour for dredging
- 2 large eggs lightly beaten with splash of water/milk
- 1 ½ cups Panko breadcrumbs
- ½ tsp salt for seasoning (for chicken/breadcrumbs)
- ¼ tsp black pepper for seasoning (for chicken/breadcrumbs)
- 3 tbsp olive oil for searing
- 2 tbsp unsalted butter for searing
Pan Sauce
- ½ cup non-alcoholic white wine alternative e.g., white grape juice or additional chicken broth
- 1 cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 tbsp fresh Italian parsley chopped (for garnish)
- Fresh basil leaves or additional chopped parsley for serving
- Lemon wedges for serving
Instructions
Herbed Ricotta Filling
Preheat and Setup Breading:
Preheat oven to 375°F (190°C). Arrange a three-station breading setup: one shallow dish with seasoned flour, a second with egg wash, and a third with seasoned Panko breadcrumbs. Cover a large baking sheet with parchment paper.
Chicken Rolls
Mix Ricotta Filling:
In a medium bowl, mix together drained ricotta, Parmesan, parsley, chives, thyme, oregano, garlic, lemon zest, and egg yolk. Add ½ tsp salt and ¼ tsp black pepper. Stir until uniform. Sample and adjust seasoning as needed.Butterfly and Pound Chicken:
Set each chicken breast on a cutting board. Butterfly by cutting horizontally almost through, leaving a ½-inch hinge. Put between two sheets of plastic wrap and pound to an even ½-inch thickness. Sprinkle both sides lightly with salt and pepper.Fill and Roll Chicken:
Place one pounded cutlet flat. Spoon roughly ¼ of the filling near one end, leaving a ½-inch margin. Roll tightly into a cylinder, folding in the sides. Fasten with one or two toothpicks. Repeat with remaining chicken.Bread Chicken Rolls:
Coat each roll in seasoned flour, tapping off excess. Dip into egg wash, letting extra drip away. Then coat completely with Panko, pressing lightly. Transfer to the prepared baking sheet.Sear and Bake Chicken:
Heat olive oil and butter in a large oven-safe skillet over medium-high heat until shimmering. Sear rolls seam-side down for 3-4 minutes per side until golden brown. Move skillet to the oven or transfer rolls to the baking sheet. Bake for 18-25 minutes until internal temperature hits 165°F (75°C).Rest Cooked Chicken:
Take chicken out of oven and place on a cutting board. Allow to rest for 5-10 minutes.Make Pan Sauce:
While chicken rests, put the same skillet over medium heat. Deglaze with non-alcoholic white wine alternative, scraping up browned bits. Reduce by half (2-3 minutes). Add chicken broth and simmer for 5-7 minutes to reduce. Stir in heavy cream and simmer for 1-2 minutes until thickened. Season with salt and pepper. Mix in fresh parsley just before serving.
Pan Sauce
Slice and Serve Chicken:
Remove toothpicks from rested chicken. Slice each roll diagonally into 2-3 thick rounds. Arrange on plates. Spoon pan sauce over chicken. Garnish with additional parsley, basil, or Parmesan. Serve with lemon wedges.