Description
Tender chicken rolls stuffed with creamy ricotta, fresh herbs, and parmesan cheese, baked in a rich garlic cream sauce with roasted cherry tomatoes and green beans.
Ingredients
Scale
- 4 large boneless skinless chicken breasts, pounded thin
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3/4 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1 cup cherry tomatoes
- 1 cup green beans
Instructions
- Preheat oven to 375°F and lightly grease a baking dish with olive oil.
- In a mixing bowl, combine ricotta cheese, parmesan cheese, parsley, basil, garlic, Italian seasoning, salt, and black pepper.
- Arrange flattened chicken breasts on a cutting board and season lightly with salt and pepper.
- Spread ricotta mixture evenly over each chicken breast. Roll tightly and secure with toothpicks or kitchen twine.
- Place chicken rolls seam-side down in the baking dish. Pour heavy cream around the rolls and sprinkle mozzarella cheese on top.
- Bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F.
- Add cherry tomatoes and green beans during the final 10 minutes of baking.
- Allow the chicken rolls to rest for 5 minutes before slicing and serving with sauce spooned over the top.
Notes
- Use freshly grated parmesan for the best flavor.
- Do not overfill the chicken rolls to prevent leaking.
- Let the chicken rest before slicing for juicier results.
- Add extra fresh herbs before serving for brighter flavor.
Nutrition
- Serving Size: 1 chicken roll
- Calories: 520
- Sugar: 4g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 165mg
Keywords: herbed ricotta stuffed chicken rolls, stuffed chicken recipe, ricotta chicken bake, creamy chicken dinner, baked chicken rolls