Ricotta Stuffed Chicken Recipe

Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.

1 Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone...


  • 1 whole roasting chicken, 4 to 5 lbs.
  • 12 oz. ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 2 teaspoons chopped fresh basil (or 1 teaspoon dried)
  • 1 teaspoon chopped fresh tarragon (or 1/2 teaspoon dried)
  • 2 Tbsp chopped fresh parsley
  • 1 large clove garlic, minced
  • Salt
  • Olive oil
  • 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
  • 1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
  • 1/4 teaspoon paprika

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