Tuscan Chicken Rolls
Indulge in the irresistible flavors of Tuscan Chicken Rolls—a show-stopping dish that's as stunning as it is delicious! This recipe features tender, oven-baked chicken breasts stuffed with a vibrant filling of creamy ricotta cheese, nutrient-packed baby spinach, tangy sun-dried tomatoes, and savory Parmesan. Rolled to perfection and seared for a golden-crisp exterior, these chicken rolls are then topped with melted mozzarella and baked to juicy perfection. With a delightful blend of Italian seasoning and garlic enhancing every bite, this dish is an elegant yet approachable option for weeknight dinners or special occasions. Perfectly paired with roasted vegetables, pasta, or a fresh salad, Tuscan Chicken Rolls promise to bring bold, Mediterranean-inspired flavors to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby spinach
- 0.33 cup, chopped sun-dried tomatoes
- 0.5 cup ricotta cheese
- 0.25 cup, grated Parmesan cheese
- 2 cloves, minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch thick.
In a mixing bowl, combine the spinach, sun-dried tomatoes, ricotta cheese, Parmesan cheese, minced garlic, Italian seasoning, salt (1/2 teaspoon), and black pepper. Mix well until a uniform filling forms.
Spread the mixture evenly onto each chicken breast, leaving a small border around the edges to make rolling easier.
Carefully roll up each chicken breast, starting from the narrow end, and secure the roll with toothpicks.
Season the outside of the chicken rolls with the remaining salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear each chicken roll for 2-3 minutes on each side until golden brown. This step locks in moisture and enhances flavor.
Transfer the seared chicken rolls to the prepared baking dish and top them with the shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the toothpicks, garnish as desired (e.g., fresh parsley or basil), and serve warm. Pair with roasted vegetables, pasta, or a crisp salad for a complete meal.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 255.7 g | 511% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1305 mg | 100% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2633 mg | 56% | |
*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.
