Description
Tender chicken breasts rolled with a creamy herbed ricotta filling, baked until juicy and golden.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Butterfly each chicken breast and pound them thin for easier rolling.
- In a bowl, mix ricotta, Parmesan, parsley, basil, garlic powder, onion powder, oregano, salt, and pepper.
- Spoon the ricotta mixture onto each chicken breast and roll tightly. Secure with toothpicks if needed.
- Place the rolls seam-side down in the baking dish and brush with olive oil.
- Sprinkle breadcrumbs on top if using.
- Bake for 25–30 minutes or until the chicken is cooked through and lightly golden.
- Let rest for 5 minutes before slicing and serving.
Notes
- Use part-skim ricotta for a lighter version.
- Add spinach to the filling for extra nutrients.
- Top with marinara sauce for an Italian twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian