Welcome back to my kitchen! Today, we’re diving into a recipe that’s sure to become a family favorite—Stuffed Chicken Parmesan Rolls. This dish takes the beloved classic of chicken parmesan and elevates it to new heights with a rich, creamy filling and a crispy, cheesy coating. Whether you’re hosting a special dinner or simply treating yourself, these rolls are guaranteed to impress. Let's get started!
I don't want to brag……….but oh my the compliments came pouring in from everyone who ate these Stuffed Chicken Parmesan Rolls. Everyone in the family loved it and that is a rare occurrence in this family!
The magic of Stuffed Chicken Parmesan Rolls lies in the harmonious blend of flavors and textures that come together in every bite. The tender chicken breasts are filled with a mouth-watering mixture of creamy ricotta.
The outside is coated with a delightful combination of panko crumbs and cheese, which crisps up perfectly in the oven to provide a satisfying crunch.
This dish is not only delicious but also quite easy to prepare, making it an ideal choice for a weeknight meal.
Ingredients
To make the Stuffed Chicken Parmesan Rolls recipe and serve it over pasta you will need:
- ricotta cheese filling
- boneless skinless chicken breast
- panko & cheese topping
- rotelle pasta and spaghetti sauce (optional)
Mix the filling
Mix the ricotta cheese,egg, mozzarella cheese, chopped garlic, salt, pepper and parsley in a bowl. Cover it and place it in the refrigerator while you prepare the chicken breast.
Flatten the chicken
With a meat mallet pound the chicken breasts until the entire length of the breast is about the same thickness.
Fill the chicken rolls
Down the center of each flattened chicken breast place about 2 teaspoons of the ricotta filling, keeping the ricotta to the center of the breast. (so sorry but I didn't get pictures of this step!).
Return the remaining ricotta cheese mixture to the refrigerator until the chicken is finished cooking.
Breading
Roll the chicken up and secure with a toothpick (keep count of the number of toothpicks you use). Dip the chicken in an egg wash before coating the chicken breast roll in the panko and cheese bead crumbs.
Place the chicken rolls, seam side down into a baking dish that has been lightly sprayed with cooking oil.
Bake the chicken rolls
Bake the chicken rolls in a preheated 375F. oven for 20-35 minutes or until the thickest part of the chicken rolls registers 165 F on a meat thermometer.
Remove the chicken from the oven and top each breast with 1 teaspoon of the reserved ricotta cheese and a handful of mozzarella cheese. Return the chicken to the oven and cook for about 10 more minutes until the mozzarella cheese has melted.
Remove all the toothpicks before serving!
While the Stuffed Chicken Parmesan Rolls are cooking
If you'd like to serve the chicken rolls with pasta and sauce:
While the chicken is cooking cook the pasta and heat a jar of your favorite pasta sauce.
Serve the Stuffed Chicken Parmesan Rolls over a bed of rotelle pasta, with a salad and some french bread.
Print the Stuffed Chicken Parmesan Rolls recipe below.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Stuffed Chicken Parmesan Rolls
Ingredients
Ricotta Filling
- ½ cup Ricotta Cheese
- 1 large egg
- 1 teaspoon fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
Italian Parmesan Panko Coating
- 1 Pouch Shake & Bake Seasoned Panko (or ½ cup seasoned Panko bread crumbs)
- ¼ cup shredded Parmesan cheese
- ¾ cup Kraft Shredded Italian 5 Cheese
- 2 teaspoons Italian seasoning
- ¼ teaspoon garlic powder
Chicken & Pasta
- 4 Medium boneless skinless chicken breast halves (flattened)
- 1 large egg
- 1 cup Shredded Mozzarella cheese
Instructions
- Preheat oven to 375F.
- Prepare the ricotta filling by mixing the egg, ricotta cheese, parsley, ¼ cup mozzarella cheese, salt and pepper in a small bowl. Put the ricotta filling in the refrigerator while you prepare the chicken.
- In a small bowl mix the Panko crumbs, shredded cheese, Italian seasoning and garlic powder. Set aside until needed.
- Spray a shallow baking dish with a non stick spray.
- Trim any fat from the chicken breasts and pound each breast evenly flat.
- Spread 2 teaspoons of the ricotta filling down the center of each chicken breast. Return the remaining ricotta filling to refrigerator. You will need it when the chicken is done cooking.
- In a small bowl beat the egg with a fork.
- Roll each piece of chicken up from the narrow tip end to the wide. (Tooth picks can be used to secure roll. Be sure to remove each toothpick before serving)
- Place one chicken roll at a time in the bowl of beaten egg and coat all sides. Then roll the piece of chicken in the bowl of Panko coating. Repeat with all pieces.
- Place the chicken in the shallow baking dish seam side down.
- Bake the chicken rolls in the preheated oven for 20-35 minutes or until the center of the thickest chicken roll reads 165 °F on a meat thermometer.
- 10 minutes before the chicken is done carefully remove the baking dish from the oven.
- Top each chicken roll with a teaspoonful of the leftover ricotta cheese filling and about ¼ of cup of shredded mozzarella cheese. Discard any leftover ricotta filling.
- Return to the oven and continue baking until the chicken is cooked through and the mozzarella cheese has melted.
- Remove all the toothpicks before serving!!
- Serve over your favorite pasta and sauce, with a salad and bread.
Jenna M Wood
I'm not going to lie, just reading made me hungry- I could eat this any night of the week, and I know my family would love it for Easter! #Client
Arlene Mobley
Jenna
Thank you so much!
tammy cordery
I am going to make that next week. it looks very good
Arlene Mobley
Tammy
I hope you enjoy it as much as we did! Thanks for stopping by and leaving a comment!