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High-angle smartphone photo of golden brown Ricotta Stuffed Chicken Rolls with fresh parsley. (Ricotta Stuffed Chicken Rolls)

Ricotta Stuffed Chicken Rolls with Crispy Golden Skin

These Ricotta Stuffed Chicken Rolls feature a crispy, golden-brown seared exterior and a creamy herbed filling. A simple, elegant dinner drizzled with pan jus and fresh parsley, perfect for weeknight gourmet cooking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Italian-American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 large Chicken Breasts Skin-on preferred, approx. 500g
  • 1 cup Ricotta Cheese 240ml/250g, whole milk for creaminess
  • 1/4 cup Fresh Parsley 10g, finely chopped
  • 1 tsp Red Pepper Flakes 2g, for subtle heat
  • 1 tsp Lemon Zest From one fresh lemon
  • 2 tbsp Olive Oil 30ml, high quality
  • 1/4 cup Chicken Stock 60ml, for pan jus

Equipment

  • 1 Meat Mallet For pounding chicken thin.
  • 1 Cast Iron Skillet For achieving a golden-brown sear.
  • 8 Toothpicks To secure the rolls.

Method
 

Prepare the Chicken
  1. Butterfly the chicken breasts and pound to 1/4 inch (6mm) thickness between plastic wrap.
  2. Season both sides of the flattened chicken with salt and cracked black pepper.
Stuff and Roll
  1. In a bowl, combine ricotta, chopped parsley, red pepper flakes, and lemon zest.
  2. Spread the ricotta mixture over the chicken, roll tightly, and secure with toothpicks.
Sear and Serve
  1. Sear in olive oil over medium-high heat until the exterior is golden-brown and crispy (about 4 mins per side).
  2. Remove chicken, deglaze the pan with stock, and drizzle the resulting light pan jus over the sliced rolls.

Notes

Dry the chicken skin thoroughly with paper towels before searing to ensure maximum crunch.
Let the chicken rest for 5 minutes before slicing to keep the ricotta filling dense and creamy.