Herbed Ricotta Stuffed Chicken Rolls
A cozy and elegant dish featuring chicken breasts stuffed with a creamy ricotta filling, fresh herbs, and baked in marinara sauce.
Ingredients
Chicken and Filling
- 4 pieces Boneless, Skinless Chicken Breasts Pound them flat for even cooking.
- 1 cup Ricotta Cheese Creamy and lower in fat.
- 1/3 cup Grated Parmesan Cheese Optional but recommended.
- 2 cups Fresh Spinach Can be omitted or replaced.
- 1/4 cup Fresh Basil Always opt for fresh.
- 1/4 cup Fresh Parsley Adds freshness.
- 1 teaspoon Garlic Powder Fresh minced garlic can be used.
- to taste Salt
- to taste Pepper
Cooking Ingredients
- 1 cup Marinara Sauce Consider using homemade or alternative sauce.
- 2 tablespoons Olive Oil For searing.
- 1/2 teaspoon Crushed Red Pepper Flakes Optional for spice.
- as needed Toothpicks or Kitchen Twine For securing rolls.
Instructions
Preparation
- Preheat your oven to 375°F and lay out the flattened chicken; pat it dry.
- Mix ricotta, parmesan, chopped spinach, basil, parsley, garlic powder, salt, and pepper in a bowl—don’t overthink it; taste it (yes, with a spoon).
- Spoon the filling into each breast, roll tightly, and secure with toothpicks or twine. Tuck edges in like wrapping a tiny present.
Cooking
- Heat olive oil in an ovenproof skillet. Sear rolls on all sides until golden (about 2 minutes per side).
- Pour marinara into the skillet, sprinkle crushed red pepper flakes if desired, then slide the skillet into the oven.
- Bake for 15–20 minutes until chicken reads 165°F or looks done.
- Rest for 5 minutes. Remove toothpicks and slice diagonally to show off the filling.
Notes
Great for a cozy dinner, can be prepared ahead of time. Use tight rolling techniques to keep the filling secure.