Ricotta Stuffed Chicken Breasts
Tender chicken breasts pounded thin and rolled around a creamy mixture of ricotta, cream cheese, and lemon. Coated in crispy panko!
Servings: 4
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs skinless chicken breasts
- 16 ounces whole milk ricotta
- 4 ounces cream cheese room temperature
- 4 garlic clove minced
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 3 egg
- 1 cup seasoned breadcrumbs
Instructions
Prep Ahead:
- Pound the chicken thin and transfer to a resealable bag or container.
- Mix the ricotta, cream cheese, garlic, lemon, salt, and pepper and store in a resealable bag or container.
Prepare From Prepped:
- Preheat the oven to 375*F and line a sheet pan with parchment paper.
- Whisk the eggs smooth in a wide bowl. Place the seasoned breadcrumbs in another wide bow and set the bowls next to each other.
- Roll up the chicken with the ricotta mixture and then dip in the eggs and breadcrumbs, following the instructions in steps 6-8.
Make From Fresh:
- Preheat the oven to 375*F.
- Pound the chicken breasts thin, to about ½” thick.
- Combine the ricotta cheese, cream cheese, garlic, lemon zest and juice, salt, and pepper in a bowl and whisk with a fork until the cream cheese is smooth and combined.
- Line a large sheet pan with foil or parchment paper.
- Whisk the eggs until smooth in a wide bowl. Place the seasoned breadcrumbs in another wide bowl, and set the bowls next to each other
- Open up the pounded chicken, and spread evenly with 1-2 tablespoons of the ricotta mixture. Roll the chicken up, then dip in the egg, then the breadcrumbs, and place the rolled chicken on the pan.
- Continue in this way with each piece of chicken, dividing the ricotta mixture evenly throughout, until all the chicken has been stuffed and breaded.
- Place the pan in the oven and bake 18-20 minutes, until the breadcrumbs have browned and the chicken is cooked through, to a temp of 165*F.
Notes
This weeknight dinner makes great leftovers, is super family-friendly, and it’s one of my personal favorites for dropping off on the front steps of a friend in need! You can use any breadcrumbs you wish- I always recommend crispy panko, but regular breadcrumbs work, as well. If you don’t have cream cheese, sour cream is a good substitute- or you can use extra ricotta cheese. I’ll also sometimes add a little ground mustard powder into the ricotta mixture for a change-up in the flavor, too.