Name: Herbed Ricotta Stuffed Chicken Rolls Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts (pounded 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); Salt, to taste; Pepper, to taste; 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); Toothpicks or Kitchen Twine (as needed, for securing rolls)

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Introduction

Herbed Ricotta Stuffed Chicken Rolls offer a delicious twist on classic chicken dishes. Filled with a flavorful blend of ricotta, fresh herbs, and spinach, these rolls are seared for a golden crust and baked in tangy marinara sauce. They make a perfect meal for any night of the week.

Two golden-brown grilled chicken breasts are sliced in half, showing a creamy white and green spinach and cheese filling inside. The crispy chicken skin has charred black specks and is topped with finely chopped green herbs. They rest on a pool of thick, bright orange sauce spread on a dark wooden board, with extra chopped herbs scattered on top and around the dish. The background is a soft focus, with a green leafy plant visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (pounded 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)
Salt, to taste
Pepper, to taste
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)
Toothpicks or kitchen twine (as needed for securing rolls)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness of about 1/2 inch.
Step 2: In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir until smooth.
Step 3: Lay the chicken breasts on a surface, spoon the filling onto each, roll tightly, and secure with toothpicks.
Step 4: Heat olive oil in a skillet over medium-high heat. Sear the rolls for 3-4 minutes on each side until golden brown.
Step 5: Transfer rolls to a baking dish, pour marinara sauce over them, and bake for 20-25 minutes until internal temperature reaches 165°F (75°C).
Step 6: Let the chicken rolls rest for 5 minutes, remove toothpicks, slice into pinwheels, and serve warm.

Tips & Variations

Use fresh herbs whenever possible for the best flavor.
Swap spinach with kale or Swiss chard for a different green.
Add a pinch of crushed red pepper flakes to the filling for a mild kick.
Serve with a side of pasta or a crisp green salad to complete the meal.
To secure rolls, kitchen twine can be more reliable than toothpicks if you have it on hand.

Storage

Store any leftover chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze the cooked rolls without sauce in a freezer-safe container for up to 2 months; thaw overnight before reheating.

How to Serve

Two stuffed, browned rolls sit closely side by side on a board surface, each with a crispy golden-brown outer layer speckled with small black charred spots and sprinkled with chopped green herbs on top. Inside, there are two visible layers: a creamy white cheese filling and finely chopped bright green spinach mixed with some light yellow cooked egg bits, tightly wrapped inside a light beige meat layer. The rolls rest partially on a smooth, thick pool of rich, reddish-brown sauce with herb bits scattered on it. The background is softly blurred with green plant shapes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these chicken rolls ahead of time?

Yes, you can assemble the rolls a few hours ahead and keep them covered in the fridge. Sear and bake them just before serving for the best texture.

What can I substitute if I don’t have ricotta cheese?

Cottage cheese or cream cheese can work as alternatives, though the texture and flavor will vary slightly. Mixing with a bit of yogurt can help replicate ricotta’s creaminess.