Herbed Ricotta Stuffed Chicken Rolls

 Introduction

This dish combines lean chicken with a creamy ricotta-parmesan filling, flavored with fresh herbs and garlic. The rolls are baked (or air-fried) instead of fried, making them lighter but still indulgent. Perfect for a dinner party or a cozy family meal!

 Timing

Prep time: 15 minutes

Cook time: 25–30 minutes

Total time: 40–45 minutes

 Ingredients (Serves 4)

4 boneless, skinless chicken breasts

1 cup ricotta cheese

¼ cup grated Parmesan cheese

1 clove garlic, minced

2 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped (or 1 tsp dried)

1 tsp fresh thyme leaves (or ½ tsp dried)

1 egg yolk (helps bind filling, optional)

½ tsp salt

½ tsp black pepper

½ tsp paprika (optional, for color)

1 tbsp olive oil or melted butter (for brushing)

Toothpicks or kitchen twine (to secure rolls)

 Instructions

Step 1: Prepare Chicken

Place chicken breasts between parchment paper and pound to about ¼-inch thickness using a meat mallet or rolling pin.

Season lightly with salt and pepper.

Step 2: Make Ricotta Filling

In a bowl, mix together ricotta, Parmesan, garlic, parsley, basil, thyme, egg yolk, salt, and pepper until creamy.

Step 3: Fill & Roll

Spread 2–3 tbsp of ricotta filling onto each flattened chicken breast.

Roll up tightly, tucking in the sides if possible, and secure with toothpicks.

Step 4: Season & Bake

Preheat oven to 375°F (190°C).

Place chicken rolls seam-side down in a greased baking dish.

Brush with olive oil or melted butter and sprinkle with paprika.

Bake 25–30 minutes, or until chicken reaches 165°F (74°C) internal temp.

(Air Fryer Option: Cook at 375°F (190°C) for 18–20 minutes, turning halfway.)

Step 5: Serve

Let rest for 5 minutes, remove toothpicks, and slice into pinwheels if desired.

Garnish with extra parsley and serve with roasted veggies, salad, or pasta.

Nutrition (per serving, 1 stuffed chicken breast)

Calories: ~280

Protein: 35g

Carbs: 3g

Fat: 14g

Fiber: 0g

Calcium: 18% DV

Iron: 6% DV

Tips for Perfect Chicken Rolls

1. Pound chicken evenly – This ensures even cooking and makes rolling easier.
2. Don’t overfill – Use about 2–3 tbsp filling per breast to prevent it from spilling out.
3. Secure well – Use toothpicks or kitchen twine to hold rolls together while baking.
4. Keep filling creamy but firm – Add an egg yolk or a little Parmesan to prevent ricotta from becoming runny.
5. Rest before slicing – Let rolls rest for 5 minutes after baking so juices redistribute and filling sets.
6. Add breadcrumbs topping – For extra crunch, sprinkle seasoned breadcrumbs on top before baking.
7. Air fryer option – Crispier outside with less oil (18–20 min at 375°F/190°C).
8. Pairing idea – Serve with roasted veggies, garlic green beans, or over a bed of pasta with marinara or a light cream sauce.

❓ Q&A

Q: Can I prep these ahead of time?
A: Yes! Assemble the rolls, cover tightly, and refrigerate up to 24 hours before baking. You can also freeze them raw (well-wrapped) for up to 2 months.

Q: Can I use another cheese instead of ricotta?
A: Absolutely. Cottage cheese (blended for smoothness), cream cheese, or goat cheese all work well.

Q: How do I prevent the chicken from drying out?
A: Don’t overbake. Remove once the internal temp hits 165°F (74°C) and let rest. A light olive oil or butter brush also keeps it moist.

Q: Can I add spinach to the filling?
A: Yes! Wilt fresh spinach, squeeze out excess liquid, and chop before mixing into the ricotta.

Q: What sauces go best with this?
A: Classic marinara, creamy garlic butter, or even a light lemon-herb sauce pair beautifully.

Q: Is this dish healthy?
A: Yes, it’s high in lean protein and calcium, and low in carbs. Use part-skim ricotta for lighter calories.