why make this recipe
This dish gives you warm, creamy cheese inside tender chicken. It feels cozy and makes a simple weeknight dinner feel special. If you like other warm dinners, try something like comforting chicken noodle soup on a different night.
introduction
This recipe blends ricotta, parmesan, spinach, and fresh herbs inside chicken breasts. You get a soft filling and a golden outside. It cooks fast and pairs well with pasta or a green salad.
how to make Herbed Ricotta Stuffed Chicken Rolls
Follow these clear steps and keep things simple. Use a meat mallet or rolling pin to flatten the chicken so it cooks evenly. If you like casseroles, this also fits with other quick meals like easy chicken casseroles for planning weeknight menus.
Ingredients :
- 4 pieces Boneless, Skinless Chicken Breasts (Pound them 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.)
- to taste Salt
- to taste Pepper
- 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.)
- as needed Toothpicks or Kitchen Twine (For securing rolls.)
Directions :
Step-by-Step Instructions
- Prep the chicken: Lay each breast flat and pound to an even thickness. Season both sides with salt, pepper, and garlic powder.
- Make the filling: In a bowl mix ricotta, parmesan, chopped spinach, chopped basil, chopped parsley, and red pepper flakes. Taste and add salt and pepper if needed.
- Fill and roll: Spread a quarter of the filling on each flattened chicken breast. Roll each breast tightly and secure with toothpicks or kitchen twine.
- Sear the rolls: Heat olive oil in a large skillet over medium-high heat. Brown the rolls on all sides, about 2 minutes per side.
- Add sauce and cook: Pour marinara sauce into the skillet around the rolls. Reduce heat to low, cover, and simmer for 12–15 minutes, or until chicken reaches 165°F (74°C).
- Rest and serve: Let the rolls rest for 5 minutes. Remove toothpicks or twine, then slice or serve whole.
how to serve Herbed Ricotta Stuffed Chicken Rolls
Serve with pasta, mashed potatoes, or a simple green salad. Spoon extra marinara over the rolls. For a holiday or larger meal, these rolls fit well with simple Christmas dinner ideas when you want a main that feels special.
how to store Herbed Ricotta Stuffed Chicken Rolls
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3 days.
- Freeze: Place cooled rolls in a freezer container up to 3 months. Thaw in fridge before reheating.
- Reheat: Warm in a covered skillet over low heat or in a 325°F oven until heated through.
tips to make Herbed Ricotta Stuffed Chicken Rolls
- Pound chicken to even thickness for even cooking.
- Use fresh herbs if possible for brighter flavor.
- Do not overfill the breasts; they should roll easily.
- Brown well for better flavor before adding sauce.
- Check internal temperature to avoid undercooking.
variation (if any)
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
- Swap spinach for arugula or kale (blanch kale first).
- Use mozzarella instead of ricotta for a stretchier filling.
- Make smaller rolls for an appetizer version.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing into the filling.
Q: Can I bake instead of stove-top simmer?
A: Yes. After searing, place rolls in a baking dish with sauce and bake at 375°F for 20–25 minutes.
Q: How do I keep rolls from unrolling?
A: Use toothpicks or kitchen twine and do not overfill. Let them rest a bit before removing the pins.
Q: Is ricotta the best cheese for this?
A: Ricotta gives a light, creamy filling. You can mix in mozzarella or cream cheese for a different texture.
Conclusion
If you want a similar idea with another sauce and style, see this recipe for a different Herbed Ricotta Stuffed Chicken take: Half Baked Harvest’s Herbed Ricotta Stuffed Chicken.
Herbed Ricotta Stuffed Chicken Rolls
Ingredients
Method
- Lay each chicken breast flat and pound to an even thickness. Season both sides with salt, pepper, and garlic powder.
- In a bowl, mix ricotta, parmesan, chopped spinach, chopped basil, chopped parsley, and red pepper flakes. Taste and adjust seasoning with salt and pepper as needed.
- Spread a quarter of the filling on each flattened chicken breast. Roll each breast tightly and secure with toothpicks or kitchen twine.
- Heat olive oil in a large skillet over medium-high heat. Brown the rolls on all sides, about 2 minutes per side.
- Pour marinara sauce into the skillet around the rolls. Reduce heat to low, cover, and simmer for 12–15 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Let the rolls rest for 5 minutes. Remove toothpicks or twine, then slice or serve whole.