Herbed Ricotta Chicken Rolls (Recipe for Printing)
This cozy dinner features tender chicken breasts stuffed with ricotta, spinach, basil, and parsley. Savory flavors blend with a hint of garlic and marinara. Save & click.
# What You Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts, pounded evenly
02 -
1 cup ricotta cheese, whole milk
03 -
1/3 cup grated Parmesan cheese
04 -
2 cups fresh spinach leaves
05 -
1/4 cup chopped fresh basil
06 -
1/4 cup chopped fresh parsley
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Assembly and Cooking
10 -
1 cup marinara sauce
11 -
2 tablespoons olive oil
12 -
1/2 teaspoon crushed red pepper flakes
13 -
Toothpicks or kitchen twine, as needed
# How to Make It:
01 -
Lay each chicken breast between two sheets of plastic wrap and pound to a uniform thickness of about 1/2 inch using a meat mallet.
02 -
In a medium bowl, combine ricotta cheese, grated Parmesan, chopped basil, chopped parsley, garlic powder, salt, pepper, and fresh spinach. Stir until evenly mixed.
03 -
Spoon about 3 to 4 tablespoons of the ricotta filling onto each flattened chicken breast. Spread evenly, then carefully roll up the chicken tightly.
04 -
Fasten each chicken roll with toothpicks or tie with kitchen twine to maintain shape during cooking.
05 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken rolls for 2 to 3 minutes per side until lightly browned.
06 -
Pour marinara sauce into the skillet with the seared chicken rolls. Sprinkle with crushed red pepper flakes if desired. Transfer skillet to a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes until chicken is cooked through.
07 -
Remove toothpicks or twine. Slice rolls if preferred and serve with additional sauce spooned over the top.
# Extra Tips:
01 -
For more intense flavor, marinate chicken breasts for an hour in olive oil, garlic, and herbs before stuffing.