Preheat your oven to 375°F (190°C).

Place each chicken breast between sheets of plastic wrap and gently pound them to a uniform thickness of about 1/4 inch.

In a mixing bowl, combine ricotta cheese, Parmesan, fresh basil, parsley, thyme, minced garlic, lemon zest, salt, and black pepper. Blend until smooth and creamy.

Lay out each pounded chicken breast and spread a generous amount of the ricotta filling on top, then roll tightly and secure with toothpicks.

In an oven-safe skillet, heat olive oil over medium-high heat and sear the rolls until golden brown, about 3-4 minutes per side.

Add chicken broth and white wine (if using) to the skillet and let it come to a gentle simmer.

Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and let the chicken rolls rest for 5 minutes before serving.