Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 1/2 cup (4 oz/115g) ricotta cheese, full-fat
  • 1/4 cup (2 oz/60ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup (1/2 oz/15g) fresh basil leaves, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter, unsalted
  • 1 tablespoon all-purpose flour
  • 1 cup (8 fl oz/240ml) chicken broth, low sodium
  • 1/2 cup (4 fl oz/120ml) heavy cream
  • 1/2 cup (2 oz/60g) grated Parmesan cheese, freshly grated
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Flatten chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
  2. Combine ricotta, sun-dried tomatoes, basil, garlic, salt, and pepper in a small bowl.
  3. Spread filling evenly over each chicken breast. Roll up tightly and secure with toothpicks (if needed).
  4. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts on all sides until lightly browned.
  5. If using an oven-safe skillet, transfer to a preheated oven (375°F/190°C) and bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C). If not using an oven-safe skillet, transfer seared chicken to a baking dish and bake as directed or reduce heat to low, cover the skillet, and simmer until cooked through.
  6. Remove chicken from the skillet and set aside (keep warm). Add butter to the skillet, melt over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  7. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and stir in heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Cook until the sauce thickens slightly.
  8. Pour sauce over chicken and serve immediately. Garnish with extra basil if desired.