Ingredients
4 boneless, skinless chicken breasts (about 6–8 oz each)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp chopped fresh chives
1 tbsp chopped fresh oregano (or 1/2 tsp dried)
1 clove garlic, minced
1/4 tsp salt
1/8 tsp black pepper
Instructions
1. Place each chicken breast between two pieces of plastic wrap; pound to 1/4-1/2 inch thickness. Season both sides with salt and pepper.
2. In a bowl, mix ricotta, Parmesan, parsley, chives, oregano, garlic, 1/4 tsp salt, and 1/8 tsp pepper.
3. Lay a chicken breast flat; spoon 1/4 of ricotta mixture on one end, spread evenly leaving a small border. Roll tightly. Repeat for all.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls seam-side down for 2-3 minutes per side until golden.
5. Preheat oven to 375°F (190°C). Transfer skillet to oven (or place rolls in a greased baking dish). Bake 20-25 minutes until internal temp reaches 165°F (74°C).
6. Rest 5-10 minutes before slicing. Serve whole or sliced into medallions.
Notes
To prevent dryness, pound chicken evenly and do not overcook. For a richer flavor, use chicken thighs. If rolls unravel, secure with toothpicks. For a dairy-free option, use almond/cashew ricotta (texture will vary). Add finely chopped spinach or a slice of prosciutto inside for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American-Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed chicken roll
- Calories: 380
- Sugar: 1g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 125mg