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
  • 0.5 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

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken starting from the center and moving outward until it reaches a consistent 1/4-inch thickness.
  2. In a medium glass bowl, fold together the drained ricotta, Parmesan, lemon zest, lemon juice, minced garlic, chopped herbs, and nutmeg until the filling is velvety and well combined.
  3. Season the flattened chicken breasts with salt, pepper, and smoked paprika. Spread a generous portion of the ricotta mixture over each breast, leaving a small border around the edges.
  4. Roll the chicken tightly and secure with kitchen twine or toothpicks. If using, coat the exterior lightly with Panko breadcrumbs.
  5. Heat olive oil and butter in a large oven-safe cast-iron skillet over medium-high heat. Sear the chicken rolls until golden brown on all sides to trigger the Maillard reaction.
  6. Transfer the skillet to a preheated oven and cook until the internal temperature reaches 165°F (74°C) as measured by a digital meat thermometer.