Herbed Ricotta Stuffed Chicken (Print Version)

Tender chicken rolls filled with creamy herb-infused ricotta, spinach, and Parmesan, baked with marinara sauce to perfection.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 cup fresh spinach, chopped
05 - 1 tablespoon fresh basil, finely chopped
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 teaspoon garlic powder
08 - Salt and pepper to taste

→ Sauce and Finishing

09 - 1 cup marinara sauce
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon crushed red pepper flakes (optional)

# Steps:

01 - Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut through the other side. Alternatively, pound the chicken flat between two sheets of plastic wrap for even cooking.
02 - In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, basil, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined.
03 - Take a generous amount of the herbed ricotta mixture and stuff it into each chicken breast pocket. Be careful not to overfill. Secure the openings of the chicken with toothpicks or kitchen twine.
04 - In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken rolls, searing them for about 3-4 minutes on each side until golden brown.
05 - Preheat the oven to 190°C. Once all sides of the chicken are seared, pour the marinara sauce over the stuffed chicken, sprinkle with crushed red pepper flakes if using, and transfer the skillet to the oven. Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C.
06 - Let the chicken cool for a few minutes before removing toothpicks or twine. Serve the rolls drizzled with marinara sauce, garnished with fresh herbs if desired. Pair with pasta, a fresh salad, or steamed vegetables for a complete meal.

# Notes:

01 - For best results, allow the chicken to rest for 5 minutes before slicing to keep the filling intact.
02 - The chicken rolls can be prepared ahead of time and refrigerated before cooking.

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