Herbed Ricotta Stuffed Chicken Rolls
Ingredients
- 4 boneless chicken breasts, butterflied or pounded thin
- 1 cup ricotta-style cheese
- ½ cup shredded mozzarella or other mild cheese
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried Italian seasoning (or dried oregano)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ½ teaspoon paprika (optional)
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix ricotta, mozzarella, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
- Lay chicken breasts flat and season both sides with salt, pepper, and paprika.
- Spoon ricotta mixture evenly onto each chicken breast.
- Roll the chicken tightly and secure with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Sear chicken rolls on all sides until lightly golden (about 2–3 minutes per side).
- Transfer chicken rolls to the prepared baking dish.
- Bake uncovered for 20–25 minutes, or until chicken is fully cooked and juices run clear.
- Let rest for 5 minutes before serving.
Serving Ideas
- Serve with roasted vegetables, mashed potatoes, or garlic rice
- Drizzle with a light cream sauce or lemon butter sauce for extra flavor
