Herbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Delight Recipe
Herbed Ricotta Stuffed Chicken Rolls are a flavorful and comforting dinner option featuring tender chicken breasts filled with a creamy mixture of ricotta, Parmesan, fresh herbs, and spinach. Seared to golden perfection and baked in marinara sauce, these rolls deliver a delightful balance of savory herbs and cheesy richness, perfect for a cozy evening meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Chicken and Filling
- 4 pieces Boneless, Skinless Chicken Breasts (pounded flat for even cooking, about 1/2 inch thick)
- 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 as desired)
- 1/4 cup Fresh Basil (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Garlic Powder (or fresh minced garlic as alternative)
- Salt (to taste)
- Pepper (to taste)
For Cooking
- 1 cup Marinara Sauce (homemade or store-bought)
- 2 tablespoons Olive Oil (for searing)
- 1/2 teaspoon Crushed Red Pepper Flakes (optional for spice)
- Toothpicks or Kitchen Twine (as needed to secure rolls)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking and helps the chicken roll easily.
- Make the Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, fresh chopped spinach, basil, parsley, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended, creating a flavorful herb and cheese filling.
- Assemble the Rolls: Lay each pounded chicken breast flat on a clean surface. Spoon the ricotta-herb filling evenly onto each piece. Carefully roll each chicken breast tightly around the filling, then secure with toothpicks or kitchen twine to keep the rolls intact during cooking.
- Sear the Chicken Rolls: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken rolls and sear for 3-4 minutes per side until they develop a nice golden-brown crust. This step locks in flavor and texture.
- Bake the Rolls: Transfer the seared chicken rolls to a baking dish. Pour marinara sauce evenly over the rolls and sprinkle with crushed red pepper flakes if using. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Rest and Serve: Remove the baking dish from the oven and let the chicken rolls rest for 5 minutes. Carefully remove the toothpicks or twine, then slice into pinwheel pieces. Serve warm with extra marinara sauce or your favorite side dish for a cozy dinner delight.
Notes
- Pounding the chicken breasts to uniform thickness helps them cook evenly and makes rolling easier.
- Fresh herbs dramatically enhance flavor; dried herbs can be used but reduce quantity by half.
- Spinach can be substituted with kale or omitted altogether if preferred.
- For gluten-free option, ensure marinara sauce and other ingredients contain no gluten.
- Leftover rolls keep well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- Use a meat thermometer to guarantee safe internal temperature of 165°F (75°C) for poultry.
Keywords: Herbed Ricotta Stuffed Chicken Rolls, stuffed chicken breast, baked chicken rolls, ricotta chicken recipe, Italian chicken dinner
