1. Clean the chicken. Cut the chicken along both sides of the back bone and remove the back bone. Spread the chicken open and flatten the chicken out.
2. In a bowl, combine ricotta cheese, parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon. Mix well.
3. Loosen skin around the chicken and stuff with cheese mixture.
4. Brush chicken with oil. Sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and salt.
5. Preheat gas grill to high. Lay the chicken on the grill with the skin side up. Close the grill cover and cook for ten minutes. Turn chicken and reduce heat to medium. Cook for another 10-20 minutes or until juices run clear after piercing with fork.

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