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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 901 kcal

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
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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.

Nutrition

Serving: 1ServingCalories: 901kcalCarbohydrates: 107gProtein: 63gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 212mgSodium: 2275mgPotassium: 1793mgFiber: 9gSugar: 16gVitamin A: 2038IUVitamin C: 25mgCalcium: 430mgIron: 6mg
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