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Chicken Roll-Ups Stuffed with Ricotta and Spinach

Cook Time30 mins
Servings: 4


  • 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
  • 1/2 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


  • 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 tablespoons 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 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.