Herbed Ricotta Stuffed Chicken Rolls Recipe
Herbed Ricotta Stuffed Chicken Rolls offer a cozy and elegant dinner option featuring tender chicken breasts stuffed with a creamy ricotta and fresh herb filling. Searing creates a golden crust before baking in savory marinara sauce for juicy, flavorful pinwheels perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
For the Chicken
- 4 pieces Boneless, Skinless Chicken Breasts (pounded flat)
For the Filling
- 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 (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Garlic Powder (or fresh minced garlic)
- 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 Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking and easier rolling.
- Make Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir well until the mixture is smooth and evenly blended.
- Assemble Rolls: Lay the flattened chicken breasts on a clean surface. Spoon the herb and cheese filling onto each breast, then tightly roll up the chicken around the filling. Secure each roll with toothpicks or kitchen twine to keep them intact while cooking.
- Sear Chicken Rolls: Heat the olive oil in a skillet over medium-high heat. Place the rolls seam-side down and sear them for 3-4 minutes on each side until they develop a golden brown crust.
- Bake in Sauce: Transfer the seared rolls to a baking dish. Pour the marinara sauce 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).
- Rest and Serve: Remove the chicken from the oven and allow the rolls to rest for 5 minutes. Carefully remove the toothpicks or twine, slice the rolls into pinwheels, and serve warm with the sauce spooned over the top.
Notes
- For even cooking, pound the chicken breasts uniformly to about 1/2 inch thickness.
- You can substitute fresh spinach with kale or omit it if preferred.
- Fresh herbs elevate the flavor, but dried herbs can be used in a pinch.
- Use low-fat ricotta for a lighter version without compromising creaminess.
- Ensure to secure the rolls well to prevent filling from escaping during cooking.
- Leftovers can be refrigerated up to 3 days and reheated gently.
Keywords: herbed ricotta stuffed chicken, chicken rolls, baked chicken, Italian chicken recipes, cozy dinner ideas
