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Chicken Roll-Ups Stuffed with Ricotta and Spinach

Chicken Roll-Ups Stuffed with Ricotta and Spinach

I wanted to make chicken for dinner so I went in search of ingredients. I found some ricotta and chicken breasts in the fridge and some panko and marinara in the pantry,  so I made this recipe using what I had on hand.  I loved the ricotta and spinach filling inside the crunchy panko crusted chicken roll-ups topped with tangy marinara, gooey mozzarella, tomato, and basil. The chicken was tender and juicy and the filling was creamy and flavorful. We all loved the chicken and it paired nicely with the Steamed Artichokes and some gnocchi topped with marinara.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Preheat the oven to 425 degrees – use convection if you have it. Coat a baking dish with cooking spray. Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.

Heat the olive oil in a skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool. Once it has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoons fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick. Spoon some ricotta mixture into the center of each piece of chicken then roll up.

Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Place into the oven and bake for 20 minutes.

Remove from the oven and place some marinara on top of each roll-up, followed by some mozzarella cheese and a tomato slice. Place back into the oven for 5-7 minutes or until chicken is cooked through and the cheese is gooey and melted. Remove from the oven and sprinkle the top with fresh basil. Serve immediately. Enjoy.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

 

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 eggs whisked well (divided)
  • 1 cup of Italian seasoned panko crumbs
  • 4 tbsp Parmesan cheese finely grated (divided)
  • 2 tsp olive oil
  • 3 cups of spinach chopped
  • Pinch of crushed red pepper flakes
  • 1 clove of garlic minced
  • 1/2 cup of ricotta cheese
  • 1 tbsp fresh basil chopped, more for garnish
  • Sea salt and freshly cracked pepper to taste
  • 2 chicken breasts cut in half lengthwise
  • Marinara sauce
  • Mozzarella
  • Tomato slices

Instructions

  • Preheat the oven to 425 degrees - use convection if you have it. Coat a baking dish with cooking spray. Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.
  • Heat the olive oil in a skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool. Once it has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoons fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.
  • Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick. Spoon some ricotta mixture into the center of each piece of chicken then roll up.
  • Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.
  • Place into the oven and bake for 20 minutes. Remove from the oven and place some marinara on top of each roll-up, followed by some mozzarella cheese and a tomato slice. Place back into the oven for 5-7 minutes or until chicken is cooked through and the cheese is gooey and melted. Remove from the oven and sprinkle the top with fresh basil. Serve immediately. Enjoy.
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13 Comments

  1. Oh my Pam, that looks scrumptious!!! What lovely little bundles of goodness. Whenever I try to stuff chicken breasts they always look so messy:) Yours look delicious! Thank you so much for sharing, Pam…

  2. It looks really appetizing, Pam!!!Very quick to make and absolutely pleasing the whole family!

  3. Gloria Roa Baker says:

    Look delicious! I love all with ricotta:)

  4. This looks delicious Pam and the Panko made for a nice looking and crunchy crust.

  5. Nice mix of flavours. My mouth is watering to try them, right now!

  6. They look wonderful! I like the slices of tomato on top.

    I got your card today; thank you!

  7. Kim in MD says:

    What is not to love about this dish? Rao’s marinara sauce is my favorite store brand sauce, and the creamy cheeses filling combined with the crunchy panko- perfection! 🙂

    1. Kim in MD says:

      Yikes- I meant cheesy filling, not cheeses filling!

  8. I’d “roll up” to the table to devour a few of these, Pam!

  9. this is an extremely clever creation! you do so well when you’re inspired by the ingredients you have on hand!

  10. Made this dish to celebrate our 52 anniversary and it was OMG awesome. Used the best genuine Italian ingredients I could find. My wife LOVED it and she’s a very picky eater.
    This is definitely on my A list. Thanks you!

  11. I love that you created a total comfort dish out of pantry ingredients!