1 Place ricotta in a fine-mesh sieve and let drain for at least 4 hours.
2 Rinse herbs, shake dry, pluck leaves and finely chop.
3 Mix herbs with the drained ricotta. Season with salt and pepper.
4 Rinse chicken and pat dry. Cut a pocket along the side of each fillet, deep into the breast meat.
5 Place herbed ricotta into a piping bag and generously fill each pocket with the cheese.
6 Use 2 toothpicks to seal each pocket.
7 Squeeze juice from lemon. Mix together 1 tablespoon lemon juice and the honey in a baking dish.
8 Place chicken breasts in the baking dish, turning to coat with the lemon-honey mixture. Cover and let marinate in the refrigerator for about 2 hours.
9 Remove chicken from the marinade and drain.
10 Place chicken breasts on a lightly oiled hot grill (or under a preheated broiler). Grilled, turning frequently, until chicken is cooked through, about 12 minutes. Season with salt and pepper and serve.