Herbed Ricotta Stuffed Chicken Rolls
Tender chicken breasts filled with a creamy herbed ricotta mixture, baked to perfection and served with marinara sauce.
Ingredients
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 Tbsp fresh basil, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- to taste salt and pepper
- 1 cup marinara sauce
- 1 Tbsp olive oil
- ½ tsp crushed red pepper flakes (optional)
- toothpicks or kitchen twine for securing rolls
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare chicken breasts by slicing them horizontally to create pockets or pounding them flat.
- In a bowl, mix ricotta, Parmesan, spinach, basil, parsley, and garlic powder. Season with salt and pepper.
- Stuff each chicken breast with the ricotta mixture and secure with toothpicks or twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Pour marinara sauce over the chicken and sprinkle with red pepper flakes if desired.
- Transfer the skillet to the oven and bake for 20-25 minutes, until chicken reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then remove toothpicks or twine. Serve with marinara sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.