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Herbed Ricotta Chicken Rolls

Tender chicken breasts flattened and rolled with a creamy spinach and ricotta filling, seasoned with savory herbs and seared to golden perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 large chicken breasts boneless, skinless
  • 1 tbsp olive oil for rubbing
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Filling
  • 1 cup ricotta cheese whole milk
  • 1 cup spinach fresh chopped or frozen thawed
  • 0.25 cup parmesan cheese grated
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped
Cooking
  • 2 tbsp olive oil for searing
  • 1 tbsp butter for finishing

Equipment

  • Meat mallet or rolling pin
  • Large skillet (Cast iron preferred)
  • Toothpicks
  • Mixing Bowl

Method
 

  1. Pound chicken breasts to an even 1/4 inch thickness using a meat mallet.
  2. In a bowl, mix ricotta, spinach, parmesan, minced garlic, parsley, salt, and pepper.
  3. Spread filling onto each chicken breast, leaving a small border. Roll up tightly and secure with toothpicks.
  4. Mix spices in a small bowl. Rub chicken rolls with oil and coat evenly with the spice blend.
  5. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear rolls for 2-3 mins per side until browned.
  6. Reduce heat to medium-low, add butter, cover pan, and cook for 10-12 mins until chicken reaches 165°F (74°C).
  7. Rest for 5 minutes, remove toothpicks, and serve with pan juices poured over top.

Notes

Ensure you squeeze frozen spinach dry before mixing to prevent watery filling.