Traditional recipes

Ricotta Pesto Stuffed Chicken Breasts Recipe

Ricotta Pesto Stuffed Chicken Breasts Recipe

This is a great recipe that my family loves and is also easy to make when company comes over. It is simple but jazzes up chicken in a fun Italian way and it is delicious and will get many compliments!


2 skinless, boneless chicken breast halves

Cracked black pepper

1 bunch fresh basil (1/2 ounce)

1/2 cup light ricotta cheese

1/4 cup pine nuts

1/4 cup finely shredded Parmesan cheese

1/2 cup fat-free half-and-half


Season chicken breast fillets with cracked pepper. Heat a medium skillet, lightly coated with cooking spray, over medium heat. Add chicken. Cook for 12 to 15 minutes or until done (170 degrees), turning once. Set aside to cool slightly. Coarsely chop fresh basil and place in blender or food processor with ricotta cheese and pine nuts. Blend until pine nuts are finely chopped and ingredients are mixed through. Make a lengthwise cut in one side of each cooled chicken breast. Stuff each breast with basil mixture, allowing until full, but not overflowing. Place in a shallow baking pan and pour cream over each and top with Parmesan cheese. Bake, uncovered, in a 300 degree oven for 10 to 15 minutes or until cream is bubbling. Eat and enjoy!

Stuffed Pesto Chicken

This Stuffed Pesto Chicken is bursting with flavor, vibrant colors and textures. It’s one of those dinners that looks and tastes super fancy, but is actually one of the easiest dishes to make. I don’t know about you, but I’m always looking for new ways to dress up boring chicken breasts, and this pesto chicken recipe was a sure hit with my whole family. The chicken is stuffed with feta cheese and rubbed with delicious blend of seasonings and then topped with HemisFares pesto. You can have a gourmet dinner on the table in about 40 minutes. Ideal for a busy weeknight dinner, or even a date night in. You will be amazed how easy this is to make.

In a bowl, mix together the ricotta cheese, spinach and Parmesan cheese together. Make sure your spinach is squeezed completely dry.

Place boneless chicken breasts on top of waxed paper and lightly pound them with the flat side of a meat mallet until the chicken is even in thickness.

Spread some of the cheese/spinach mixture on top of each chicken breast. Roll each chicken breast up and secure with toothpicks if needed.

Cooking Tip: Use a piece of waxed paper or parchment paper on top of the cutting board to make cleanup easy!

Spread a layer of marinara sauce in the bottom of a baking dish that has been sprayed with cooking spray.

Place each chicken breast in the baking dish seam side down.Sprinkle each chicken breast with the Italian seasoning, salt and pepper.

Bake in a 375 degree oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts

I don’t know about you, but my summer has been filled with hearty BBQ meals and sweet treats. Honestly, it has me feeling like a stuffed chicken! So it is only fitting we stuff ourselves some chicken.

Today I will be sharing my sundried tomato, basil & ricotta-stuffed chicken breasts. It’s a light meal that is bursting with flavor and goes well with any side you can imagine. I always serve this chicken over a bed of butter-roasted asparagus and a fresh baguette. It’s so simple and there are never any leftovers in sight.

As with most of my recipes, this is a fun one to play around with and customize for your family. Swap out the basil and toss in fresh spinach to pull a fast one on your picky eaters. Add in extra red pepper flakes for an added punch! Blend in a roasted red pepper for a smoky/sweet kick. The possibilities are endless.

  • 2 tablespoons reduced-fat cream cheese
  • 1 tablespoon basil pesto (store-bought or homemade)
  • Ground pepper to taste
  • 4 boneless, skinless chicken breasts (1-1 1/4 pounds total)
  • 1 egg white
  • ½ cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

Combine cream cheese, pesto and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Stuffed Chicken Breast Recipe

In the heat of summer it's so helpful to have great chicken recipes like this around for when guests come over. The couscous salad makes it a light and delicious lunchtime meal. It does require boneless chicken breasts and a little preparation time.

The bacon and pesto are a perfect combination with the boneless chicken breast meat and they really do burst with flavor.

If you prefer your chicken with rice then you could also make a nice risotto using rice instead of couscous.

Stuffed Chicken Breast Recipe Ingredients

  • 4 chicken breasts, boneless and skinless
  • 150g ricotta cheese
  • ¼ cup spring onions, chopped
  • ¼ cup pesto
  • 12 strips bacon
  • 200g wholewheat coucous
  • 200 ml chicken stock
  • 1 red onion, chopped
  • 1 yellow pepper, chopped
  • ½ cup each of chopped parsley, mint and coriander
  • juice of 1 lemon
  • olive oil
  • salt and pepper

How to Make Couscous Chicken Salad

Preheat oven to 200 deg C or 400 deg F (gas mark 5).

Make sure your stock is really hot and pour over the couscous. Cover and leave for 10 minutes to absorb the liquid.

Mix the ricotta cheese, spring onions and basil pesto together in a bowl.

Butterfly the chicken breasts and season with the salt and pepper. On a lighlty oiled baking tray, lay three strips of bacon and then place achicken breast on top of the bacon.

Place a generous spoonful of the ricotta mix on the chicken breast and roll the breast and bacon up from the tail end. Secure with toothpicks.

Roast / bake the stuffed chicken breasts for about 25 minutes until cooked through and the bacon is crispy.

Fluff the couscous with a fork and add the chopped onion, peppers, herbs and lemon juice. Drizzle with a little olive oil and season to taste.

Serve the stuffed chicken breasts with the coucous salad. It's an easy chicken breast recipe and makes a delicous lunchtime meal idea or a summer dinner idea and homemade is always appreciated.

Prosciutto & Ricotta Stuffed Chicken Breast

Delicious and full of Italian flavor. Make this stuffed chicken breast in under 30 minutes.


  • 1 cup Ricotta Cheese
  • 1 Tablespoon Fresh Italian Parsley, Chopped
  • 4 cloves Garlic, Minced
  • 4 pieces Boneless Skinless Chicken Breast
  • 8 slices Prosciutto (thin)
  • 1 Tablespoon Olive Oil
  • Salt And Pepper, to taste


1. In a small bowl, mix together ricotta, parsley and garlic. Set aside.

2. Butterfly the chicken breasts by cutting them in half horizontally (but don’t cut all the way through—the halves should still be connected). Open up the butterfly. If it’s still too thick gently pound it using a meat mallet or rolling pin. Salt and pepper the chicken.

3. Top each chicken breast with two slices of Prosciutto and put 1/4 cup of the ricotta mixture on one side of the chicken breast. Fold the other half of the chicken breast over so that the filling is covered.

4. In a skillet heat olive oil on medium and fry the stuffed chicken breast for 5 minutes on each side until golden brown and done (not overdone).

5. Remove chicken from skillet and allow it to rest for 2 minutes before serving.


  1. For filling
    • 4 garlic cloves, minced
    • 3 tablespoons extra-virgin olive oil
    • 4 cups whole-milk ricotta (preferably fresh 2 pounds)
    • 2 large eggs, lightly beaten
    • 1 cup grated Parmigiano-Reggiano (2 ounces)
    • 1/4 cup chopped fresh oregano
    • 1/4 cup chopped fresh flat-leaf parsley
  2. For chicken
    • 2 whole chickens (each about 3 1/2 pounds)
    • 2 tablespoons extra-virgin olive oil

  1. Start with 6 boneless skinless chicken breasts. Slice each chicken breast along one side to create a pocket. Be sure not to cut them all the way through.
  2. Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. prepared pesto.Pinch chicken breasts closed and use toothpicks to secure.
  3. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
  4. Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
  5. Place chicken breasts in baking pan cover with foil and bake 15 minutes or until chicken is cooked through.
  6. Remove from oven sprinkle with shaved ½ c. shaved parmesan.
  7. Combine remaining pesto with 2 Tbsp. olive oil spoon over chicken breasts.
  8. Top with ½ c. halved grape tomatoes and fresh basil.

Yes, you can absolutely prepare stuffed chicken breasts in advance and freeze until ready to bake. To do so, simply slice the chicken breasts along the side, stuff with cheese and pesto, and secure with toothpicks. You can then store them all together in a gallon size freezer bag or individually in smaller sized bags. To bake, remove them from the freezer and follow the recipe instructions. You will need to increase baking time to 45 minutes.

How to Make Ricotta Stuffed Chicken Breast

  • You must first pound your chicken breasts to flatten them. You can do this in a number of ways, but my favorite way is to put the chicken in a large plastic bag, and use either my meat pounder or a flat cast iron pan. Pound them as thin as you can, as they will naturally shrink up a bit and become thicker than you think when they are baking.
  • Mix all the ingredients except the Pork Panko. The egg helps to bind the cheese. I use half of the beaten egg for the ricotta cheese and half to brush on the chicken and roll in Pork Panko. I only do the top like this as the bottom can get mushy.
  • Bake in oven at 400 degrees F. (204 C.) until the inside reaches 165 degrees. F. (74 C. ).
  • Serve with lemon wedges or lemon sauce.
  • You could also serve this with a side of tomato sauce.

Boneless chicken breasts are a go to for so many people, and while sometimes I find them boring and bland, ricotta stuffed chicken breasts feel very gourmet. The best accompaniment is a nice green salad with this champagne vinaigrette.

Tools To Make Pesto Stuffed Chicken Breast

Click the links below to see the items used to make this recipe.

    – This is my favorite! Not only does it do a great job preventing foods from sticking, but it’s also biodegradable. – I use this pan all the time. It’s sturdy and a great size for family dinners, especially this stuffed chicken roulade. – Multipurpose and pretty, this bowl is great for mixing, serving, and brining. This 2.5 qt. size brines 4 chicken breasts with ease.