Description
Herbed Ricotta Stuffed Chicken Rolls are a delicious, savory dish that features tender chicken breasts stuffed with a flavorful ricotta cheese mixture, seasoned with fresh herbs and garlic. These rolls are then baked to perfection and topped with a light, flavorful sauce. This recipe is not only easy to prepare but also an impressive dish for any occasion, whether it’s a weeknight dinner or a special gathering.
Ingredients
For the Chicken Rolls:
4 boneless, skinless chicken breasts
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons olive oil (for searing)
Toothpicks (for securing the rolls)
For the Sauce:
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
- Make the Herbed Ricotta Filling: In a medium bowl, combine the ricotta cheese, mozzarella, fresh parsley, basil, minced garlic, salt, and pepper. Mix until the filling is smooth and well-combined. Set aside.
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, or butterfly the chicken by cutting it almost all the way through and opening it like a book. Season both sides of the chicken breasts with salt and pepper. Spoon a generous amount of the herbed ricotta mixture onto one side of each chicken breast.
- Roll up the chicken breasts tightly around the ricotta filling and secure them with toothpicks to keep them closed during cooking.
- Cook the Chicken Rolls: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken rolls and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Make the Sauce: While the chicken is baking, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chicken broth and bring to a simmer. Allow it to reduce by about half, which should take around 3-4 minutes.
- Stir in the heavy cream, garlic powder, lemon juice, salt, and pepper. Simmer for another 2-3 minutes, until the sauce has thickened slightly.
- Serve and Enjoy: Once the chicken is cooked, remove the toothpicks and place the chicken rolls on a serving platter. Drizzle the cream sauce over the top of the chicken rolls, and garnish with freshly chopped parsley or basil. Serve with a side of vegetables, rice, or a light salad for a complete meal.
Notes
Add a handful of spinach to the ricotta filling for added color and nutrition.
Incorporate sun-dried tomatoes into the ricotta mixture for a Mediterranean twist.
Use a pesto sauce instead of the cream sauce for a fresh, herby flavor.
Add a little grated Parmesan cheese to the ricotta mixture for a sharper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake, Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken roll
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on cheese and oil used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on cheese and chicken used
