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

Stuffed Chicken Parmesan Rolls

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 723 kcal


  • 1 package Kraft Fresh Take Italian Parmesan
  • 4-6 boneless chicken breast flattened
  • ½ - 1 pound Rotelle Pasta
  • Kraft Shredded Mozzarella cheese
  • ½ cup Simply Kraft Ricotta Cheese
  • 1 jar spaghetti sauce
  • 1 egg
  • 1 teaspoon fresh parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
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  • 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.
  • Open the package of Kraft Fresh Take Italian Parmasan and mix the toppings together, set aside.
  • Spray a shallow baking dish with a non stick spray.
  • Trim any fat from the chicken breasts and pound each breast evenly flat.
  • Spread about 2 teaspoons of the ricotta filling down the center of each chicken breast.
  • Return the reaming ricotta filling to refrigerator. You will need it when the chicken is done cooking.
  • 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)
  • Place one breast roll at a time in the Fresh Take bag and gently turn until roll is covered in the toppings.
  • Place in the shallow baking dish seam side down.
  • Bake the chicken for 20-35 minutes or until the center of the thickest Chicken roll reads 160F 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 ⅛ of a cup of the shredded mozzarella cheese. Discard any left over 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.


Calories: 723kcal | Carbohydrates: 92g | Protein: 56g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1019mg | Potassium: 1233mg | Fiber: 5g | Sugar: 8g | Vitamin A: 796IU | Vitamin C: 10mg | Calcium: 189mg | Iron: 3mg
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