Chicken Rollatini
Anything rolled and stuffed with ricotta is my love language. Eggplant, zucchini, chicken, sliced beef, pasta noodles. The best part about this recipe is that it is TOTALLY interchangeable! The week after I made this, my family went on a little rollatini kick and started stuffing chicken with everything. Cheese + pepperoni and topped with pizza sauce, ground chorizo, prosciutto + asparagus – the possibilities are endless! While I love to have it this way, feel free to use this recipe as a base and experiment with your own flavor combinations!
Chicken Rollatini
A fantastic base recipe for chicken rollatini. Have it my favorite way, ricotta stuffed, or make it your own way!
Ingredients
- 1 cup ricotta
- ½ t salt
- ½ t pepper
- 1 t Italian seasoning
- chicken breasts 1 per person you're serving
- pesto
- marinara sauce
Instructions
- Preheat the oven to 375℉. Place a sheet of parchment paper on a baking sheet.
- Combine the ricotta cheese, salt, pepper, and Italian seasoning.
- Slice your chicken breasts in half through the middle, making 2 thin breasts. If the breasts still aren't thin enough, lay a piece of saran wrap over them and pound them thinner.
- Spread a layer of pesto over top of the chicken breast.
- Add a dollop of ricotta cheese to one end of the chicken breast, and roll tightly. Place it seam side down on the baking sheet.
- Bake for 30 minutes.
- Top with marinara sauce.
Notes
Other combinations:
- prosciutto, cheese, and asparagus
- mozzarella and pepperoni, topped with pizza sauce
- ham and cheese
- broccoli and cheese
