Air Fryer Ricotta Chicken Roll-Ups
If you’re looking for an easy dinner that feels special, you’ll love these Air Fryer Ricotta Chicken Roll-Ups. Tender chicken breasts are wrapped around a creamy ricotta and prosciutto mixture with herbs.
My favorite part, the air fryer cooks them quickly without heating up the whole kitchen.
Ingredients Needed
- Boneless, skinless chicken breasts
- Salt, pepper, basil leaves, garlic powder, Italian seasoning, and paprika for seasoning.
- Prosciutto
- Ricotta cheese
- Mozzarella cheese
Ingredient Substitutions
You can easily make ingredient substitutions to suit your tastes or use what you have on hand.
- Chicken options– use thin-sliced chicken cutlets instead of chicken breasts.
- Ricotta substitutes– cottage cheese works as a great substitute for ricotta.
- Prosciutto alternative– use chopped, cooked bacon, pancetta, or deli ham.
- Add-ins for the filling– chopped spinach, sun-dried tomatoes, or lemon zest all make great additions.
How To Make Air Fryer Ricotta Chicken Roll-Ups
(More detailed instructions in recipe card below.)
- Prepare the chicken. Slice each chicken breast horizontally to create thin cutlets and then pound them out to even thickness. Season with salt and pepper.
- Lay a piece of prosciutto and a few basil leaves on top of each piece.
- Make ricotta filling. Stir together ricotta cheese, mozzarella cheese, and garlic powder.
- Assemble. Spread ricotta filling on top of basil and prosciutto. Roll each piece up and secure with toothpicks. Drizzle with olive oil and sprinkle with Italian seasoning and paprika.
- Air Fry. Preheat air fryer to 370 degrees. Air fry 10 minutes. Flip over and air fry another 7 to 10 minutes.
When Is Chicken Done?
Chicken is done when the internal temperature reaches 165 degrees F. Since the temperature will continue to rise a little after you stop cooking it, you can remove it from the air fryer when it reaches 162 F.
How To Serve
I love this air fryer chicken served with Parmesan Rice and Air Fryer Mediterranean Vegetables or a garden salad with Creamy Balsamic Dressing.
Recipe Tips
- Pound the chicken evenly. Thin, even pieces ensure the chicken cooks evenly.
- Secure the chicken with toothpicks.
- Some of the filling will probably leak out as the chicken cooks. You can scoop it off the bottom of the air fryer and stuff it back in the chicken.
- This recipe can easily be doubled, but do NOT crowd the air fryer basket.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 3 days. reheat in a 350 degree air fryer for about 3 to 4 minutes.
More Air Fryer Chicken Recipes
- Air Fryer Bacon-Wrapped Chicken Legs
- Air Fryer Chicken with Cherry Tomatoes and Garlic
- Air Fryer Margarita Chicken
- Air Fryer Pesto Stuffed Chicken
Air Fryer Ricotta Chicken Roll-Ups
Equipment
- toothpicks
Materials
- 2 boneless skinless chicken breasts
- salt and pepper
- 2 slices prosciutto
- 4 to 6 basil leaves
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- toothpicks
Instructions
- Cut each chicken breast horizontally, only going ¾ of the way through. Open the chicken breast up and pound it to get even thickness.Season each side with salt and pepper.
- Lay a piece of prosciutto on top of each chicken breast.Arrange basil leaves on top of prosciutto.
- In a small bowl, stir together ricotta cheese, mozzarella cheese, and garlic powder.Spread on top of chicken (Don't go too close to the edges.)
- Starting at the short end, roll each piece of chicken up tightly and secure with a few toothpicks.Drizzle olive oil on top and then sprinkle with Italian seasoning and paprika.
- Preheat air fryer to 370 degrees. Lightly spray air fryer basket with oil and add the chicken.Air fry for 10 minutes. Flip over and air fry another 7 to 10 minutes or until internal temperature reaches 165 degrees.
