Name: Herbed Ricotta Stuffed Chicken Rolls for a Cozy Dinner Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts (pounded flat); 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 (preferably fresh); 1/4 cup Fresh Parsley (adds freshness); 1 teaspoon Garlic Powder (or fresh minced garlic); Salt to taste; Pepper to taste; 1 cup Marinara Sauce (homemade or store-bought); 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 make a cozy and flavorful dinner that’s both elegant and easy to prepare. Filled with creamy ricotta, fresh herbs, and spinach, these rolls are perfect for a comforting meal any night of the week.

The image shows four cooked chicken breast rolls placed on a white plate. Each roll is cut into three sections with a crispy, golden brown outside layer and a creamy white filling inside mixed with green herbs. Small bits of black pepper and herbs sprinkle the rolls. Behind the rolls, there is some fresh green arugula for garnish. The plate is on a white marbled surface with soft, natural light highlighting the texture of the chicken and filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (pounded flat for even cooking)
1 cup ricotta cheese
1/3 cup grated Parmesan cheese (optional but recommended)
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 (for securing rolls)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness of about 1/2 inch.
Step 2: In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir until smooth.
Step 3: Lay the chicken breasts on a surface, spoon the filling onto each, roll tightly, and secure with toothpicks.
Step 4: Heat olive oil in a skillet over medium-high heat. Sear the rolls for 3-4 minutes on each side until golden brown.
Step 5: Transfer rolls to a baking dish, pour marinara sauce over them, and bake for 20-25 minutes until internal temperature reaches 165°F (75°C).
Step 6: Let the chicken rolls rest for 5 minutes, remove toothpicks, slice into pinwheels, and serve warm.

Tips & Variations

Use fresh herbs whenever possible for the best flavor, but dried herbs can be a good substitute in a pinch.
Swap spinach for kale or arugula if you prefer a different leafy green.
Add fresh minced garlic instead of garlic powder for a more intense flavor.
For a spicier version, increase the crushed red pepper flakes or add a dash of hot sauce to the marinara.

Storage

Store leftover chicken rolls covered in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to keep them tender and juicy.

How to Serve

Two stuffed chicken breasts are shown close-up on a wooden board over a white marbled texture. Each breast is golden brown with a crispy, slightly charred top layer sprinkled with chopped green herbs. The inside of the chicken is filled with a creamy mixture of white cheese and green leafy herbs, visible where the chicken is slightly open. The bottom rests in a thick, orange-brown sauce that pools around the edges, with extra chopped herbs scattered on top and in the sauce. The overall look is warm, rich, and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken rolls ahead of time?

Yes, you can assemble the rolls a few hours ahead and keep them refrigerated before cooking. Just be sure to bring them to room temperature before searing and baking for even cooking.

Can I use frozen spinach instead of fresh?

Yes, but make sure to thoroughly drain and squeeze out excess water from frozen spinach to prevent the filling from becoming too watery.