Italian Chicken Roll-Ups

CATEGORIES: Italian, Kate, Oven Baked, Poultry

smallsquare1Sometimes I feel like I’m doing the same thing over and over again with chicken breasts. Taco chicken. Fajitas. Marinated. Again and again. It all tastes good and my family never complains, but I just get bored. Sometimes I need to do things a little differently. And then we go out to eat because the concept of thinking outside the box and doing things a little differently makes me feel like that could be the one thing that would push me over the edge that day and I can tell you one thing: no one wants to see me pushed over the edge by the thought of chicken breasts.

I love this recipe because it’s different, and it’s fancy enough that you could serve it for company, but it’s also super easy and doesn’t have a mile-long ingredients list of things that you’ll buy and then toss into the backs of your cupboards, never to be seen again.

For stuffing the chicken, you’re going to need 3 large boneless skinless chicken breasts (yes, I do realize there are four in this picture. Math may not be my strong suit, but I did catch this one…)

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

kosher salt and freshly ground black pepper, spinach leaves, ricotta cheese, garlic bread seasoning, and mozzarella cheese.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Line a baking sheet with parchment paper and set aside.

Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably).

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Cut the pounded chicken breast in half.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Repeat with remaining chicken breasts.

Line a chicken breast with spinach leaves.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Sprinkle with mozzarella cheese…

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

And spread about 2 tablespoons of the ricotta mixture over the spinach leaves and cheese, leaving about a 1/2″ margin from each edge.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Repeat with the remaining chicken breasts.

Roll each stuffed chicken breast in melted butter,

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

then roll in the Italian seasoned bread crumbs

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

and place on the prepared baking sheet.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to  keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Chicken breasts stuffed with garlic-herb ricotta and mozzarella cheese. So delicious and easier than it looks!

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30 comments

  1. Just wondering, wouldn’t it be easier to cut the chicken breast in half before you pound it, or is there some reason it’s better to do it in the order mentioned?

  2. This looks fabulous. I have never used melted butter for getting the breadcrumbs to stick, usually it’s an egg. Is there a difference? I’m just really curious 🙂

    1. It’s just a slightly different texture. For things where you really want a good, solid breading, eggs are the way to go, but in this recipe, it’s okay if they’re just kind of sticking to the chicken. Hope that helps!

  3. I haven’t made a single meal that was on my menu plan this week so why start now? This looks perfect for dinner tonight! Thanks!

  4. This looks so yum, but I do have a question. I’m not sure the big difference between chicken breasts and thighs, but we do have a huge-a bag of thighs in the freezer–would thighs work in this recipe?

    1. Hi, Carmen! Boneless chicken thighs are great–some of my favorite recipes use thighs. I think they’re more flavorful and moist. That said, They’re also very fatty (you can trim the fat, which I definitely recommend, but it’s a tedious process) and in this recipe where you have cheese, the fattiness might be overwhelming (thighs are great on the grill when the fat can drip down off the food). Plus, they’re smaller than breasts and they also have a less uniform shape once the bones are removed, so they’d be difficult to wrap. I hope that helps!

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