Ricotta Stuffed Chicken Rolls for 4 Servings
Master these Herbed Ricotta Stuffed Chicken Rolls with our step-by-step timing guide. Includes exact internal temp chart and a common mistakes checklist. Ready
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at temptrecipes.com.
Cooking tools:
- Cast iron skillet
- Microplane
- Fine-mesh sieve
- Meat tenderizer
- Baking dish
- Oven
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Toothpick
- Plastic wrap
Ingredients
- 4 Large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 1 tsp (5g) Kosher salt
- 1/2 tsp (2.5g) Coarse black pepper
- 1 tsp (5g) Smoked paprika
- 1 cup (250g) Whole milk ricotta cheese (drained)
- 1/4 cup (25g) Freshly grated Parmesan cheese
- 1 tbsp (15ml) Fresh lemon juice
- 1/2 unit Fresh lemon zest
- 2 cloves Garlic, minced
- 1/4 cup Fresh basil and parsley, finely chopped
- 1/4 tsp Nutmeg
- 1/2 cup (60g) Panko breadcrumbs
- 2 tbsp (30ml) Extra virgin olive oil
- 1 tbsp (14g) Unsalted butter
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