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Sliced Herbed Ricotta Stuffed Chicken Rolls with a golden-brown sear on a neutral stone countertop.

Herbed Ricotta Stuffed Chicken Rolls: The Ultimate Gourmet Weeknight Dinner

These Herbed Ricotta Stuffed Chicken Rolls feature a crispy golden-brown exterior and a creamy, herb-filled center. Perfect for a high-protein, low-carb dinner that looks professional yet is incredibly simple to master at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breasts 680g, boneless and skinless
  • 1 cup Ricotta Cheese 250g, whole milk preferred
  • 2 cups Fresh Spinach 60g, chopped and sautéed
  • 1/4 cup Fresh Parsley 15g, finely minced
  • 2 tablespoons Olive Oil 30ml, for searing
  • 1 teaspoon Garlic Powder
  • to taste Black Pepper Coarsely cracked

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 1 Kitchen Twine or Toothpicks To secure the rolls.
  • 1 Meat Mallet For pounding the chicken thin.

Method
 

Preparation
  1. Slice chicken breasts horizontally and pound to 1/4-inch (6mm) thickness between plastic wrap.
  2. Mix ricotta, cooked dry spinach, and half the parsley in a bowl until combined.
Cooking
  1. Spread filling over chicken, roll tightly, and secure with toothpicks.
  2. Sear in olive oil over medium-high heat until golden-brown, then bake at 375°F (190°C) until internal temp is 165°F (74°C).

Notes

Pat the chicken completely dry before searing for the best crust.
Let the meat rest for 5 minutes before slicing to ensure the ricotta stays inside.