Name: Herbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Delight Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts – Pound them flat for even cooking (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 – 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

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Introduction

Herbed Ricotta Stuffed Chicken Rolls are a comforting and flavorful dish perfect for a cozy dinner. Tender chicken breasts are filled with a creamy mixture of ricotta, fresh herbs, and spinach, then baked in marinara sauce to create a satisfying meal your whole family will love.

Three pieces of stuffed rolls are placed closely on a rectangular wooden board, each roll showing three layers: the outer layer is a golden-brown grilled crust with blackened spice spots, the middle layer is a white fish or similar protein, and the inner filling is a creamy white mixture dotted with green spinach leaves. The rolls are garnished on top with finely chopped green herbs and sit in a pool of bright orange sauce that spreads around them on the board. The surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Boneless, Skinless Chicken Breasts, pounded flat
1 cup Ricotta Cheese
1/3 cup Grated Parmesan Cheese
2 cups Fresh Spinach
1/4 cup Fresh Basil
1/4 cup Fresh Parsley
1 teaspoon Garlic Powder
Salt, to taste
Pepper, to taste
1 cup Marinara Sauce
2 tablespoons Olive Oil
1/2 teaspoon Crushed Red Pepper Flakes (optional)
Toothpicks or Kitchen Twine, as needed

Instructions

Step 1: Preheat your oven to 375°F (190°C). Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/2 inch for consistent cooking.
Step 2: In a mixing bowl, combine ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir until the mixture is smooth and evenly blended.
Step 3: Lay each chicken breast flat on a clean surface. Spoon an even amount of the filling onto each piece, then carefully roll the chicken and secure it tightly with toothpicks or kitchen twine.
Step 4: Heat olive oil in a skillet over medium-high heat. Sear the chicken rolls for 3 to 4 minutes on each side until they develop a golden brown crust.
Step 5: Transfer the seared rolls to a baking dish. Pour marinara sauce over the rolls and sprinkle with crushed red pepper flakes if you like a little spice.
Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Step 7: Let the chicken rolls rest for 5 minutes after baking. Remove the toothpicks or twine, slice into pinwheels, and serve warm with extra sauce if desired.

Tips & Variations

Use fresh minced garlic instead of garlic powder for a brighter flavor.
Substitute spinach with kale or omit it for a simpler filling.
Try different herbs like oregano or thyme to customize the flavor.
Serve with a side of pasta, rice, or a crisp green salad for a complete meal.

Storage

Store leftover chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. You can also freeze cooked rolls for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two pieces of golden brown, grilled chicken stuffed with creamy white cheese and dark green spinach are placed side by side on a white marbled surface. The chicken skin has a crispy, textured appearance with some blackened spots and is garnished with finely chopped fresh green herbs. The chicken rests on a thick, smooth, orange-colored sauce that spreads slightly beneath and around them, adding a glossy layer to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work, but adjust cooking time as they may cook faster and are less uniform in thickness.

What can I do if I don’t have fresh herbs?

Dried herbs can be used in smaller amounts—about one-third of the fresh quantity—but fresh herbs deliver the best flavor and brightness in this recipe.