Ingredients
Scale
- 4 pieces Boneless, Skinless Chicken Breasts (Pounded flat)
- 1 cup Ricotta Cheese
- 1/3 cup Grated Parmesan Cheese (Optional)
- 2 cups Fresh Spinach
- 1/4 cup Fresh Basil
- 1/4 cup Fresh Parsley
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
- 1 cup Marinara Sauce
- 2 tablespoons Olive Oil
- 1/2 teaspoon Crushed Red Pepper Flakes (Optional)
- as needed Toothpicks or Kitchen Twine
Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts flat using a meat mallet.
- In a bowl, mix the ricotta cheese, Parmesan cheese, spinach, basil, parsley, garlic powder, salt, and pepper until well combined.
- Spread the ricotta mixture evenly over each chicken breast.
- Roll up the chicken breasts tightly and secure them with toothpicks or kitchen twine.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken rolls for about 3 minutes on each side until golden brown.
- Pour marinara sauce into a baking dish and place the seared chicken rolls on top.
- Sprinkle crushed red pepper flakes on top if desired.
- Cover the dish with foil and bake for 25-30 minutes, or until the chicken is cooked through.
- Let the rolls rest for a few minutes before serving.
Notes
Serve with a side salad or pasta. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg