Preheat your oven to 375°F (190°C).
Prepare the filling by mixing the ricotta, Parmesan, parsley, basil, garlic, salt, and pepper in a bowl.
Place the chicken breasts between two pieces of parchment paper and pound them until they are about 1/2 inch thick.
Spread a generous portion of the ricotta filling onto each chicken breast, leaving a small border around the edges.
Roll each chicken breast tightly from one end to the other, securing it with toothpicks or kitchen twine.
In a skillet, heat olive oil over medium-high heat and sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
Transfer the seared chicken rolls to a baking dish and pour chicken broth around them.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, allowing for browning on top.
Let the chicken rolls rest for a few minutes before slicing.
