Place the ricotta in a sieve and leave to drain for at least 4 hours.
Wash the herbs and shake dry, then finely chop the leaves.
Mix the chopped herbs with the ricotta and season with salt and pepper.
Make a deep cut at the top end of each chicken breast fillet, creating a pocket.
Use a piping bag to fill the chicken breasts with the herby ricotta.
Use 2 cocktail sticks to close each pocket opening.
Squeeze 1 tbsp juice from the lemon and mix with the honey in an ovenproof dish.
Place the chicken breasts in the dish, turn in the honey mixture to coat and leave to marinate for 2 hours in the fridge.
Remove the chicken from the marinade and drain well.
Roast the chicken breasts on a lightly greased grill rack under a preheated hot grill for about 12 minutes, turning frequently, until cooked through. Season with salt and pepper and serve immediately.