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Ricotta Stuffed Chicken Rolls

Tender chicken breasts stuffed with a creamy ricotta and spinach filling, seared and baked in marinara sauce for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 1/2 cup spinach, chopped Can substitute with kale or zucchini
  • 1/2 cup mozzarella cheese, shredded Can experiment with different cheese blends
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • to taste salt and pepper
For the chicken
  • 4 pieces chicken breasts, skinless and boneless
  • 1 cup marinara sauce
  • to taste olive oil For searing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, and the egg. Season with salt and pepper. Mix well until fully combined.
  3. Take each chicken breast and carefully slice them horizontally to create a pocket. Be sure not to cut through completely.
  4. Spoon the ricotta filling into each chicken breast pocket. Use toothpicks to secure the openings if needed.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
  2. Transfer the seared chicken to a baking dish, cover it with the marinara sauce, and bake for 20-25 minutes or until the chicken is cooked through (internal temperature should be 165°F or 74°C).
  3. Remove the toothpicks, slice, and serve hot garnished with more cheese or fresh herbs, if desired.

Notes

Store leftovers tightly wrapped in aluminum foil or an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Reheat in the oven at 350°F (175°C) until warmed through or microwave for a quick meal.