Description
Tender chicken breasts rolled with a creamy ricotta filling, baked in marinara sauce for a comforting yet elegant dish.
Ingredients
Scale
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 cup Ricotta Cheese
- 1/3 cup Grated Parmesan Cheese
- 2 cups Fresh Spinach (roughly chopped)
- 1/4 cup Fresh Basil (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
- 1 cup Marinara Sauce
- 2 tablespoons Olive Oil
- 1/2 teaspoon Crushed Red Pepper Flakes
- as needed Toothpicks or Kitchen Twine
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken breasts flat until about 1/4-inch thick.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, basil, parsley, garlic powder, salt, and pepper.
- Spoon an even portion of the mixture onto each chicken breast and roll tightly, securing with toothpicks or twine.
- Heat olive oil in a large skillet and sear chicken rolls seam-side down until golden brown on all sides.
- Transfer to a baking dish and pour marinara sauce over the rolls, adding crushed red pepper flakes if desired.
- Bake for 25–30 minutes, until chicken is cooked through. Remove toothpicks or twine before serving.
- Serve hot, garnished with additional basil or Parmesan if desired.
Notes
This dish pairs well with pasta, salad, or roasted vegetables. For storage, refrigerate in an airtight container for up to 3–4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed chicken, ricotta, Italian recipes, family dinner, baked chicken