Stuffed Chicken Parmesan Rolls, pasta recipes, chicken recipes, Fresh Take recipes, Easter dinner ideas, family recipes

Stuffed Chicken Parmesan Rolls

  • Author: Arlene Mobley
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 serving 1x
  • Category: Chicken Recipes
  • Method: Baked
  • Cuisine: American


Stuffed Chicken Parmesan Rolls are easy to make when using a copycat Kraft FreshTake recipe now that the FreshTake product is no longer available to purchase. You can make your own flavored bread crumb topping very easy at home.



  • 1 package Kraft Fresh Take Italian Parmesan
  • 46 boneless chicken breast, flattened
  • 1/21 pound Rotelle Pasta
  • Kraft Shredded Mozzarella cheese
  • 1/2 cup Simply Kraft Ricotta Cheese
  • 1 jar spaghetti sauce
  • 1 egg
  • 1 teaspoon fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 375F.
  2. Prepare the ricotta filling by mixing the egg, ricotta cheese, parsley, 1/4 cup mozzarella cheese, salt and pepper in a small bowl.
  3. Put the ricotta filling in the refrigerator while you prepare the chicken.
  4. Open the package of Kraft Fresh Take Italian Parmasan and mix the toppings together, set aside.
  5. Spray a shallow baking dish with a non stick spray.
  6. Trim any fat from the chicken breasts and pound each breast evenly flat.
  7. Spread about 2 teaspoons of the ricotta filling down the center of each chicken breast.
  8. Return the reaming ricotta filling to refrigerator. You will need it when the chicken is done cooking.
  9. Roll each breast up from the narrow end. (tooth picks can be used to secure roll. But be sure to remove each one before serving)
  10. Place one breast roll at a time in the Fresh Take bag and gently turn until roll is covered in the toppings.
  11. Place in the shallow baking dish seam side down.
  12. Bake the chicken for 20-35 minutes or until the center of the thickest Chicken roll reads 160F on a meat thermometer.
  13. 10 minutes before the chicken is done carefully remove the baking dish from the oven.
  14. Top each chicken roll with a teaspoonful of the leftover ricotta cheese filling and about 1/8 of a cup of the shredded mozzarella cheese. Discard any left over ricotta filling.
  15. Return to the oven and continue baking until the chicken is cooked through and the mozzarella cheese has melted.
  16. Remove all the toothpicks before serving!!
  17. Serve over your favorite pasta and sauce, with a salad and bread.

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