Name: Herbed Ricotta Stuffed Chicken Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts (pounded flat to about 1/2 inch thickness); 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 (finely chopped); 1/4 cup Fresh Parsley (finely chopped); 1 teaspoon Garlic Powder (or fresh minced garlic); Salt, to taste; Pepper, to taste; 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 for securing rolls)

Introduction

Herbed Ricotta Stuffed Chicken Rolls are a flavorful and elegant dish perfect for weeknight dinners or special occasions. Tender chicken breasts are filled with a creamy mixture of ricotta, fresh herbs, and spinach, then baked in a savory marinara sauce. This recipe brings together simple ingredients for a delicious and satisfying meal.

Two golden brown stuffed chicken breasts with a crispy, seared outer layer sprinkled with finely chopped green herbs on top. Each chicken breast is sliced open to reveal a creamy white and green filling of spinach and cheese. They sit on a thick pool of orange-brown sauce that spreads underneath them. Chopped greens are scattered on the sauce and around the chicken. The whole dish is presented on a wooden board with a white marbled texture surface in the background. 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

For extra flavor, add fresh minced garlic in place of garlic powder.
Try substituting spinach with kale or arugula for a different leafy green.
If you prefer a spicier dish, sprinkle crushed red pepper flakes inside the filling as well as on top.
Use kitchen twine to secure the rolls if you find toothpicks less stable during cooking.

Storage

Store leftover stuffed chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the chicken.

How to Serve

Three pieces of golden-brown, crispy stuffed fish rolls are arranged side by side, each with a visible filling of white and green creamy spinach mixture, topped with finely chopped green herbs. The fish has a slightly charred texture giving it a crunchy look, sitting in a smooth, orange-red sauce below. The dish is presented on a white marbled surface for contrast, emphasizing the warm colors and textures of the fish and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken rolls ahead of time?

Yes, you can assemble the rolls and keep them covered in the fridge for up to 24 hours before cooking. This makes for easy meal prep and saves time on the day you want to serve them.

What can I serve with these chicken rolls?

These rolls pair well with a simple green salad, roasted vegetables, or a side of pasta to soak up the delicious marinara sauce.

Herbed Ricotta Stuffed Chicken Rolls Recipe

Print Recipe

★★★★★

5 from 53 reviews

Herbed Ricotta Stuffed Chicken Rolls are tender, juicy chicken breasts filled with a creamy mixture of ricotta, Parmesan, fresh spinach, and herbs. Seared for a golden crust and baked in rich marinara sauce, these stuffed chicken rolls offer a flavorful and elegant meal perfect for family dinners or special occasions.

Author: Kai
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

Chicken and Filling

4 pieces Boneless, Skinless Chicken Breasts (pounded flat to about 1/2 inch thickness)
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 (finely chopped)
1/4 cup Fresh Parsley (finely chopped)
1 teaspoon Garlic Powder (or fresh minced garlic)
Salt, to taste
Pepper, to taste

Searing and Baking

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 for securing rolls)

Instructions

Preheat Oven and 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 uniform cooking.
Make the Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir thoroughly until the mixture is smooth and well blended.
Stuff and Roll Chicken: Lay each flattened chicken breast on a clean surface. Spoon the herbed ricotta filling onto each breast, then roll tightly and secure the rolls with toothpicks or kitchen twine to keep the filling inside during cooking.
Sear the Rolls: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place the chicken rolls in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust.
Transfer and Bake: Place the seared chicken rolls in a baking dish. Pour the marinara sauce evenly over the rolls, optionally sprinkle with crushed red pepper flakes for a spicy kick, and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
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, slice into pinwheels, and serve warm with sauce spooned over.

Notes

You can substitute fresh spinach with kale or omit it entirely if preferred.
For added flavor, incorporate fresh minced garlic instead of garlic powder.
If Parmesan cheese is not available, Pecorino Romano can be used as an alternative.
Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
To make this dish spicier, increase the amount of crushed red pepper flakes or add red chili paste to the marinara sauce.
Use toothpicks or kitchen twine securely to prevent the filling from spilling during cooking.
Pair with a side of roasted vegetables or a fresh green salad for a complete meal.

Keywords: Herbed Ricotta Stuffed Chicken, Stuffed Chicken Rolls, Baked Chicken Rolls, Italian Chicken Recipe, Ricotta Chicken, Spinach Stuffed Chicken