Herbed Ricotta Stuffed Chicken Rolls
Succulent chicken breasts filled with a creamy ricotta and herb mixture, topped with marinara sauce for a delightful meal.
Equipment
- Oven-safe Skillet
- Mixing Bowl
- Toothpicks or Kitchen Twine
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 cup Ricotta Cheese
- 0.5 cup Grated Parmesan Cheese
- 1 cup Fresh Spinach chopped
- 1 tablespoon Fresh Basil finely chopped
- 1 tablespoon Fresh Parsley finely chopped
- 1 teaspoon Garlic Powder
- 1 cup Marinara Sauce
- 1 tablespoon Olive Oil
- 0.5 teaspoon Crushed Red Pepper Flakes optional
Instructions
- Prepare chicken breasts by slicing each horizontally to create a pocket, or pound them flat to about 1/2 inch thick.
- In a mixing bowl, combine ricotta, Parmesan, spinach, basil, parsley, garlic powder, salt, and pepper. Mix until creamy and well blended.
- Stuff each chicken breast with the ricotta mixture, securing the openings with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken rolls for 3-4 minutes on each side until golden brown.
- Preheat oven to 375°F (190°C). Pour marinara sauce over the chicken rolls and sprinkle with red pepper flakes if desired.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
- Let the rolls rest for 5 minutes before removing toothpicks or twine. Serve with extra marinara sauce and garnish with fresh herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.