Chicken and Cheese Rotolo with Many Cloves Garlic Sauce
Indulge in the ultimate comfort food with this Chicken and Cheese Rotolo with Many Cloves Garlic Sauce, a dish that transforms simple ingredients into a decadent, restaurant-worthy meal. Tender shredded chicken combines with ricotta, mozzarella, Parmesan, and fresh spinach to create a creamy and savory filling, which is delicately rolled into fresh lasagna sheets and baked to perfection. The star of the dish is the velvety garlic sauce, made from 20 golden, slow-cooked garlic cloves mashed into a rich creamy base of butter, chicken broth, and heavy cream. This dish is a celebration of bold flavors and comforting textures, ideal for dinner parties or family meals. Serve these cheesy rotolo slices draped in luscious garlic sauce and sprinkled with fresh parsley for an elegant finish. Perfect for garlic lovers and Italian comfort food enthusiasts, this recipe blends creamy, cheesy, and garlicky goodness into every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cups Baby spinach, chopped
- 6 sheets Lasagna sheets, fresh
- 20 cloves Garlic cloves, peeled
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Start by seasoning the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook the chicken until fully cooked, about 6 to 7 minutes per side. Remove from heat, let cool, and shred into small pieces.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, mozzarella cheese (reserving 1/4 cup for later), chopped spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.
Lay out the fresh lasagna sheets on a clean surface. Divide the chicken and cheese mixture evenly among the sheets, spreading it in a thin layer over the entire sheet. Carefully roll each sheet into a cylinder. Slice each roll into 2-inch pieces to create the rotolo slices.
Grease a baking dish (about 9x13 inches) with olive oil and arrange the rotolo slices upright, with the filling exposed. Cover the dish with aluminum foil and bake in the oven for 20 minutes.
While the rotolo bakes, prepare the garlic sauce. Heat the remaining olive oil in a small saucepan over low heat. Add the 20 peeled garlic cloves and sauté them slowly, stirring often, for 10 to 12 minutes until they are golden and softened.
Remove the garlic cloves and mash them into a paste using a fork or a food processor. In the same saucepan, melt the butter over medium heat and whisk in the flour until smooth. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Stir in the mashed garlic paste and let the mixture simmer for 2 to 3 minutes.
Add the heavy cream to the saucepan and stir until the sauce is creamy and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
After 20 minutes of baking, remove the foil from the rotolo and sprinkle the reserved 1/4 cup mozzarella cheese over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and allow it to cool for 5 minutes. Drizzle the garlic sauce over the rotolo and garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.0 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2566 mg | 197% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
