Description
Delightfully tender chicken breasts stuffed with a creamy herbed ricotta and spinach filling, seared to golden perfection, then baked in savory marinara sauce. This Herbed Ricotta Stuffed Chicken Rolls recipe offers a delicious and elegant meal that pairs beautifully with pasta, salad, or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 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 all the way through. 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, basil, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined.
- Stuff the Chicken: Take a generous amount of the herbed ricotta mixture and stuff it into each chicken breast pocket. Be careful not to overfill. Secure the openings of the chicken with toothpicks or kitchen twine.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken rolls and sear them for 3-4 minutes on each side, until golden brown.
- Bake: Preheat the oven to 375°F (190°C). Pour marinara sauce over the seared chicken, sprinkle crushed red pepper flakes if desired, and transfer the skillet to the oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
- Serve: Let the chicken cool for a few minutes before removing toothpicks or twine. Serve drizzled with marinara sauce and garnish with fresh herbs if desired. Pair with pasta, salad, or vegetables for a complete meal.
Notes
- Use fresh herbs for optimal flavor; dried herbs can be substituted but reduce quantity by half.
- Ensure the chicken pockets are not cut all the way through to keep the filling intact.
- To check doneness, use a meat thermometer; the chicken should reach at least 165°F (75°C).
- For a spicier dish, increase the crushed red pepper flakes according to taste.
- This dish can be prepared ahead by stuffing the chicken and refrigerating before cooking.
- Remove toothpicks or twine before serving to avoid choking hazards.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg
Keywords: Herbed Ricotta Stuffed Chicken, Stuffed Chicken Breasts, Italian Chicken Recipe, Baked Chicken Rolls, Ricotta Chicken, Healthy Chicken Dinner
