Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 cup whole milk ricotta cheese, drained
  • 1/2 cup fresh baby spinach, finely chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chiffonade
  • 1 tsp fresh thyme, minced
  • 1 large egg yolk
  • 1/2 tsp lemon zest

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 working outward until it is an even 1/4-inch thickness.
  2. Season both sides of the flattened chicken generously with kosher salt, cracked black pepper, and garlic powder.
  3. In a medium mixing bowl, combine the drained ricotta, chopped spinach, Parmesan cheese, minced garlic, basil, thyme, egg yolk, and lemon zest. Fold together until the mixture is uniform and stable.
  4. Lay the chicken breasts flat. Spread 2-3 tablespoons of the ricotta mixture onto the lower two-thirds of each breast, leaving a small border at the edges. Roll the chicken tightly starting from the bottom and secure the seam with 2-3 water-soaked toothpicks.
  5. Heat the extra virgin olive oil and butter in a large skillet over medium-high heat. Once the butter foams, place the rolls seam-side down in the pan.
  6. Sear for 5-6 minutes per side, rotating carefully, until the exterior reaches a mahogany-colored crust and the internal temperature reaches 165°F (74°C).