Description
Delicious chicken breasts filled with a creamy herbed ricotta mixture and baked in marinara sauce, perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Pound to an even thickness, about 1/4–1/2 inch.
- In a bowl, mix together ricotta, Parmesan, basil, parsley, garlic powder, salt, and pepper until well combined.
- Lay each chicken breast flat, place ricotta mixture in the center of each, roll tightly, and secure with toothpicks.
- Place the rolled chicken in a baking dish and drizzle with olive oil. Pour marinara sauce over and bake for 25–30 minutes until cooked through.
- Cool for a few minutes, remove toothpicks, and serve sliced or whole with additional marinara.
Notes
For best results, pound chicken evenly and avoid overfilling to prevent leaks. Use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 490
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 46g
- Cholesterol: 90mg