Herbed Ricotta Stuffed Chicken Rolls Recipe
Herbed Ricotta Stuffed Chicken Rolls are a flavorful and elegant dish featuring tender chicken breasts filled with a savory mixture of ricotta, Parmesan, fresh spinach, and aromatic herbs. The chicken is seared to golden perfection and then baked in marinara sauce, creating a juicy, cheesy, and herbaceous entree perfect for a special dinner or weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 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
- Salt and pepper to taste
Sauce and Cooking
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Toothpicks or kitchen twine (for securing rolls)
Instructions
- Prepare the Chicken: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting through the other side, or alternatively, pound the chicken flat between two sheets of plastic wrap for even cooking.
- Make the Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, fresh basil, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined to create the herbed ricotta stuffing.
- Stuff the Chicken: Take a generous amount of the ricotta mixture and carefully stuff it into each chicken breast pocket. Avoid overfilling and then secure the openings with toothpicks or kitchen twine to hold the filling inside during cooking.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken rolls and sear for approximately 3-4 minutes per side until golden brown, developing a flavorful crust.
- Bake: Preheat your oven to 375°F (190°C). Pour the marinara sauce over the seared chicken rolls, sprinkle with crushed red pepper flakes if desired, and transfer the skillet to the oven. Bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Serve: Allow the chicken to rest for a few minutes before carefully removing the toothpicks or twine. Serve the stuffed rolls drizzled with the marinara sauce, garnished with fresh herbs if desired, alongside pasta, a fresh salad, or steamed vegetables for a complete meal.
Notes
- Be careful not to overfill the chicken breasts to prevent the filling from oozing out during cooking.
- If you don’t have fresh herbs, dried herbs can be substituted but reduce quantity by half.
- Use an instant-read thermometer to ensure the chicken is cooked through for food safety.
- Skip the crushed red pepper flakes if you prefer a milder flavor.
- To make cleanup easier, line the skillet with parchment paper or use a cast-iron skillet.
Keywords: Herbed Ricotta Stuffed Chicken, Chicken Rolls, Baked Stuffed Chicken, Italian Chicken Recipe, Chicken with Spinach and Ricotta, Marinara Chicken Bake
