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Herbed Ricotta Stuffed Chicken Rolls

Tender chicken breasts filled with creamy ricotta, mozzarella, Parmesan, and fresh spinach, rolled and baked until golden for an elegant, high-protein dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup fresh spinach finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup marinara sauce optional, for serving

Equipment

  • Meat mallet
  • Oven-safe skillet or baking dish
  • mixing bowl
  • Toothpicks
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F. Grease a medium baking dish.
  2. Butterfly each chicken breast by slicing horizontally almost all the way through and opening like a book. Place between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
  3. In a medium bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, garlic, parsley, and oregano. Mix until well incorporated.
  4. Spread 2-3 tablespoons of ricotta mixture onto each chicken breast, leaving a small border at the edges. Roll the chicken tightly starting from the small end. Secure the seam with toothpicks.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until golden brown on all sides.
  6. Transfer the skillet (or move rolls to baking dish) to the oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F.
  7. Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve as is or over warm marinara sauce.

Notes

Storage: Store in an airtight container for up to 3 days. These slice beautifully when cold, making them great for meal prep. Substitutions: Swap ricotta for blended cottage cheese for higher protein and lower fat. Add sun-dried tomatoes for Mediterranean flavor. Use fresh basil instead of parsley for more pronounced Italian character. Serving Suggestions: Pairs wonderfully with roasted zucchini, angel hair pasta, marinara sauce, garlic roasted broccoli, or spaghetti squash. Pro Tip: Don't overstuff the rolls. Focus filling on the first two-thirds so the final lap creates a seal. Sear all sides before baking for best flavor.