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Chicken Roll-Ups Stuffed with Ricotta and Spinach

Ricotta and spinach filling inside crunchy panko-crusted chicken roll-ups topped with tangy marinara, gooey mozzarella, tomato, and basil.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

I wanted to make chicken for dinner so I went in search of ingredients and found some ricotta, mozzarella, chicken breasts, and fresh herbs in the fridge and some panko and marinara in the pantry,  so I made this recipe using what I had on hand.  We all loved these chicken roll-ups and they paired nicely with the steamed artichokes and some gnocchi al telefono.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

How to Make Chicken Roll-Ups Stuffed with Ricotta and Spinach

Preheat the oven to 425 degrees – use convection if you have it. Coat a baking dish with cooking spray.

Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.

Heat the olive oil in a skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool.

Once it has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoon fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick.

Spoon some ricotta mixture into the center of each piece of chicken then roll it up.

Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Place into the oven and bake for 20 minutes.

Remove from the oven and place some marinara on top of each roll-up, followed by some mozzarella cheese and a tomato slice.

Place back into the oven for 5-7 minutes or until chicken is cooked through and the cheese is gooey and melted. Remove from the oven and sprinkle the top with fresh basil. Serve immediately. Enjoy.

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Chicken Roll-Ups Stuffed with Ricotta and Spinach

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 2 eggs whisked well (divided)
  • 1 cup of Italian seasoned panko crumbs
  • 4 tbsp Parmesan cheese finely grated (divided)
  • 2 tsp olive oil
  • 3 cups of spinach chopped
  • Pinch of crushed red pepper flakes
  • 1 clove of garlic minced
  • ½ cup of ricotta cheese
  • 1 tbsp fresh basil chopped, more for garnish
  • Sea salt and freshly cracked pepper to taste
  • 2 chicken breasts cut in half lengthwise
  • Marinara sauce
  • Mozzarella
  • Tomato slices

Instructions

  • Preheat the oven to 425 degrees - use convection if you have it. Coat a baking dish with cooking spray.
  • Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.
  • Heat the olive oil in a large nonstick skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool.
  • Once the mixture has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoon fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.
  • Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick.
  • Spoon some ricotta mixture into the center of each piece of chicken then roll it up.
  • Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.
  • Place into the oven and bake for 20 minutes.
  • Remove from the oven and place some marinara on top of each roll-up, followed by some mozzarella cheese and a tomato slice.
  • Place back into the oven for 5-7 minutes or until chicken is cooked through and the cheese is gooey and melted.
  • Remove from the oven and sprinkle the top with fresh basil. Serve immediately. Enjoy.
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Recipe Rating




17 Comments

  1. Oh my Pam, that looks scrumptious!!! What lovely little bundles of goodness. Whenever I try to stuff chicken breasts they always look so messy:) Yours look delicious! Thank you so much for sharing, Pam…

  2. What is not to love about this dish? Rao’s marinara sauce is my favorite store brand sauce, and the creamy cheeses filling combined with the crunchy panko- perfection! 🙂

  3. Made this dish to celebrate our 52 anniversary and it was OMG awesome. Used the best genuine Italian ingredients I could find. My wife LOVED it and she’s a very picky eater.
    This is definitely on my A list. Thanks you!

    1. Maria,

      I’m so happy you enjoyed this recipe. It’s a great tip that the low-carb coating was tasty. Thanks for taking the time to let me know.

      -Pam

  4. 5 stars
    I have fine this with boneless, skinless thighs. Recipe works equally as well. I did however; not wilt the spinach down, as I find putting it into mixture raw, makes less liquid…giving a firmer richer flavour as well. I also added some finely shredded mozzarella to mixture. I also roasted a full head of garlic until I was able to make a “butter”/paste from it & 1/2 of that went into mixture as well, the other 1/2 into my sauce. Recipe works very well as it is written; As a Home/Personal Chef, I simply prefer to tweak to 5 star restaurant quality. But this recipe is a keeper! Try it with thin steak! It works beautifully with that as well!

    1. Rita,

      I’m so glad you enjoyed this recipe. Thanks for taking the time to let me know.

      Trying it with steak sounds tasty!

      -Pam