Description
How to make tender Herbed Ricotta Stuffed Chicken Rolls with creamy ricotta and fresh herbs that are perfect for an easy, delicious dinner.
Ingredients
Scale
- Main Components:
- 4 boneless, skinless chicken breasts
- 1 ½ cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 cups marinara sauce, warmed
- Flavor Builders:
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- 1 large egg
- Seasonings:
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- Finishing Touches:
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Prep Chicken: Pound boneless, skinless chicken breasts to an even ¼-inch thickness. This ensures uniform cooking and makes rolling easier. Use plastic wrap to prevent a mess and keep your kitchen tidy.
- Mix Filling: In a bowl, combine ricotta, Parmesan, parsley, basil, minced garlic, egg, salt, pepper, and oregano. Stir until well combined and creamy. This is the heart of your Herbed Ricotta Stuffed Chicken Rolls.
- Roll Rolls: Spread the ricotta mixture evenly over each chicken breast. Carefully roll each piece tightly, then dredge each Herbed Ricotta Stuffed Chicken Roll in Italian seasoned breadcrumbs. Ensure they are fully coated.
- Cook Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls for 2-3 minutes per side until golden brown. Pour warmed marinara sauce over the rolls, then bake at 375°F for 15 minutes.
- Top & Melt: Remove the skillet from the oven. Sprinkle shredded mozzarella cheese generously over the chicken rolls. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and beautifully melted.
- Garnish & Serve: Let the Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy rest briefly before serving. Garnish with fresh basil leaves for a vibrant finish and an extra pop of flavor. Enjoy immediately!