Description
Herbed Ricotta Stuffed Chicken Rolls: A Delightful Twist on Classic Chicken Dinner
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoon fresh basil, chopped
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 375°F.
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, basil, and parsley. Season with salt and pepper to taste.
3. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
4. Generously stuff each pocket with the ricotta mixture and secure the openings with toothpicks or kitchen twine.
5. Drizzle olive oil over the stuffed chicken rolls and season with garlic powder, onion powder, salt, and pepper.
6. Place the chicken rolls in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
7. Remove the toothpicks or twine before serving and let the chicken rest for a few minutes.
Notes
Choose thick, evenly-sized chicken breasts for easier stuffing and even cooking.
Experiment with different fillings such as kale or arugula, or different cheeses like feta or goat cheese.
You can grill or pan-sear the stuffed chicken rolls for a crispy exterior.
Leftover Herbed Ricotta Stuffed Chicken Rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken roll
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg