Herbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Delight Recipe
Introduction
Herbed Ricotta Stuffed Chicken Rolls make a cozy and comforting dinner that’s both flavorful and elegant. With a creamy cheese and fresh herb filling wrapped in tender chicken, this dish is perfect for a weeknight treat or a special occasion.
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
- Use fresh herbs whenever possible for the brightest flavor.
- Substitute cooked mushrooms or roasted red peppers for spinach for a different twist.
- Add a pinch of crushed red pepper flakes inside the filling for a mild spicy kick.
- Secure rolls tightly to prevent filling from spilling during cooking.
Storage
Store leftover 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
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the chicken rolls ahead of time?
Yes, you can assemble the rolls a few hours ahead and keep them covered in the refrigerator before cooking. This helps the flavors develop.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out excess moisture from frozen spinach to keep the filling from becoming watery.
PrintHerbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Delight Recipe
These Herbed Ricotta Stuffed Chicken Rolls make a cozy and flavorful dinner option. Tender chicken breasts are stuffed with a creamy mixture of ricotta, Parmesan, fresh herbs, and spinach, then seared to golden perfection before finishing off in the oven with a rich marinara sauce. Perfect for a comforting and elegant meal that’s easy to prepare.
- 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
Chicken and Filling
- 4 pieces Boneless, Skinless Chicken Breasts (pounded flat)
- 1 cup Ricotta Cheese
- 1/3 cup Grated Parmesan Cheese (optional but recommended)
- 2 cups Fresh Spinach
- 1/4 cup Fresh Basil
- 1/4 cup Fresh Parsley
- 1 teaspoon Garlic Powder
- Salt, to taste
- Pepper, to taste
For Cooking
- 1 cup Marinara Sauce
- 2 tablespoons Olive Oil
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
- Toothpicks or Kitchen Twine as needed (for securing rolls)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness of about 1/2 inch to ensure they cook evenly and are easy to roll.
- Make the Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir the mixture until smooth and well blended.
- Stuff and Roll Chicken: Lay the flattened chicken breasts on a clean surface. Spoon an even amount of the ricotta filling onto each breast, then roll them up tightly. Secure each roll with toothpicks or kitchen twine to hold their shape during cooking.
- Sear the Rolls: Heat olive oil in a skillet over medium-high heat. Carefully place the chicken rolls in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust, which adds flavor and texture.
- Bake with Sauce: Transfer the seared chicken rolls to a baking dish. Pour the marinara sauce evenly over the rolls, and if using, sprinkle with crushed red pepper flakes for a hint of spice. Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest and Serve: Remove the chicken rolls from the oven and let them rest for 5 minutes. Remove the toothpicks or twine, then slice the rolls into pinwheels. Serve warm for a delightful, comforting meal.
Notes
- Pounding the chicken to an even thickness helps it cook uniformly and makes rolling easier.
- Fresh herbs can be substituted with dried, but use about one-third of the amount as dried herbs are more concentrated.
- If you prefer, fresh minced garlic can replace the garlic powder for a stronger garlic flavor.
- Use toothpicks or kitchen twine to keep the rolls secure during cooking to prevent the filling from spilling out.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- For a lower-fat version, use part-skim ricotta cheese and reduce the olive oil used for searing.
Keywords: herbed ricotta stuffed chicken, chicken rolls, baked chicken recipe, Italian stuffed chicken, cozy dinner, chicken with spinach and herbs
