Name: Herbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Night Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 pieces boneless, skinless chicken breasts (Alternative: Boneless turkey cutlets or portobello mushrooms for dietary variety); 1 cup ricotta cheese (Alternative: Cottage cheese blended for texture or a dairy-free option with blended tofu and nutritional yeast); 1/4 cup grated Parmesan cheese (Optional for added depth); 1 cup fresh spinach (Can be omitted or substituted with kale); 1/4 cup fresh basil (Fresh herbs preferred for maximum flavor); 1/4 cup fresh parsley (Can be substituted with other herbs if desired); 1 teaspoon garlic powder (Use fresh garlic for more intensity); 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 cup marinara sauce (Can be homemade or store-bought); 1/2 teaspoon crushed red pepper flakes (Optional; adds subtle heat)

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Introduction

Herbed Ricotta Stuffed Chicken Rolls make for a comforting and flavorful dinner that’s both elegant and easy to prepare. Tender chicken breasts are stuffed with a creamy blend of ricotta, fresh herbs, and spinach, then baked in marinara sauce for a perfect cozy meal.

Two stuffed chicken breasts are cut in half, showing three layers inside: a white cooked chicken outer layer, a creamy white and green spinach and cheese filling with some yellow melted cheese mixed in, and a dark green sprinkle of fresh herbs on top. The chicken has a golden brown crust with a grainy texture from spices and herbs. The two halves sit next to each other on a wooden board with some orange sauce spreading underneath. In the background, blurry dark green leaves add contrast, set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (Alternative: boneless turkey cutlets or portobello mushrooms for dietary variety)
1 cup ricotta cheese (Alternative: cottage cheese blended for texture or a dairy-free option with blended tofu and nutritional yeast)
1/4 cup grated Parmesan cheese (Optional for added depth)
1 cup fresh spinach (Can be omitted or substituted with kale)
1/4 cup fresh basil (Fresh herbs preferred for maximum flavor)
1/4 cup fresh parsley (Can be substituted with other herbs if desired)
1 teaspoon garlic powder (Use fresh garlic for more intensity)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup marinara sauce (Can be homemade or store-bought)
1/2 teaspoon crushed red pepper flakes (Optional; adds subtle heat)

Instructions

Step 1: Prepare the chicken by slicing each breast horizontally to create a pocket. For even thickness, gently pound the chicken with a meat mallet.
Step 2: In a bowl, combine ricotta, Parmesan, spinach, basil, parsley, garlic powder, salt, and pepper. Mix until well blended.
Step 3: Stuff each chicken pocket with the ricotta mixture. Secure the openings with toothpicks or kitchen twine to keep the filling inside.
Step 4: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken rolls for 3-4 minutes per side until golden brown.
Step 5: Preheat your oven to 375°F (190°C). Pour marinara sauce over the chicken rolls and sprinkle with crushed red pepper flakes if using. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: Remove chicken from the oven and let cool slightly. Take out the toothpicks or twine, then serve with extra marinara sauce and garnish with fresh herbs if desired.

Tips & Variations

For extra flavor, use fresh garlic instead of garlic powder in the filling.
Substitute spinach with kale or omit greens for a simpler filling.
Try turkey cutlets or portobello mushrooms as a creative alternative to chicken.
To keep the rolls secure, tie them with kitchen twine instead of toothpicks if preferred.
Serve with a side of pasta, rice, or crusty bread to soak up the delicious marinara sauce.

Storage

Store leftover stuffed 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

The image shows four stuffed chicken rolls placed closely together on a white marbled surface. Each roll is wrapped in cooked chicken meat, browned and crispy on the outside with a seasoning crust that has green herbs visibly sprinkled on top. Inside, the rolls are filled with a creamy mixture of white cheese and chopped green spinach, visible where one roll is cut open at the front. The rolls are coated with a shiny, rich brown sauce that pools slightly around their base, adding a glossy texture. Behind the rolls, there are fresh green spinach leaves loosely arranged, adding a fresh green color contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chicken rolls ahead of time?

Yes, you can prepare and stuff the chicken rolls in advance, then cover and refrigerate until ready to cook. Cook just before serving for the best texture and flavor.

What can I serve with Herbed Ricotta Stuffed Chicken Rolls?

This dish pairs well with pasta, roasted vegetables, a fresh green salad, or crusty bread to complement the rich filling and marinara sauce.