Stuffed Chicken Parmesan Rolls
These Stuffed Chicken Parmesan Rolls are a flavorful, high-protein dinner option featuring tender chicken breasts filled with creamy ricotta, seasoned breadcrumbs, and melted mozzarella. Crispy on the outside and cheesy inside, they’re perfect for a satisfying weeknight meal. Serve with pasta, salad, or fresh bread for a complete Italian-inspired dinner.
Equipment
- 1 Baking dish (9x13 inches)
- 1 Meat mallet or rolling pin
- 2 Mixing bowls (small and medium)
- 1 fork
- Measuring Cups and Spoons
- Toothpicks (optional)
- Meat Thermometer
Ingredients
Ricotta Filling:
- ½ cup ricotta cheese
- 1 large egg
- 1 teaspoon fresh parsley chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded mozzarella cheese
Italian Parmesan Panko Coating:
- ½ cup seasoned panko breadcrumbs or 1 pouch Shake & Bake Seasoned Panko
- ¼ cup shredded Parmesan cheese
- ¾ cup shredded Italian 5-cheese blend
- 2 teaspoons Italian seasoning
- ¼ teaspoon garlic powder
Chicken & Pasta:
- 4 medium boneless skinless chicken breasts
- 1 large egg
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Oven and Equipment: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time your chicken is ready. Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking. Gather all your equipment, including a meat mallet, mixing bowls, measuring spoons, fork, and toothpicks, to streamline your cooking process.
- Make the Ricotta Filling: In a small mixing bowl, combine ½ cup ricotta cheese, 1 large egg, 1 teaspoon fresh parsley (chopped finely), ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup shredded mozzarella cheese. Stir gently until the mixture becomes smooth and evenly combined. This filling is creamy and flavorful, adding richness to the chicken rolls. Once prepared, place the bowl in the refrigerator to chill while you prepare the chicken.
- Prepare the Panko Coating Mixture: In a separate medium bowl, mix ½ cup seasoned panko breadcrumbs (or a pouch of Shake & Bake seasoned panko), ¼ cup shredded Parmesan cheese, ¾ cup shredded Italian 5-cheese blend, 2 teaspoons Italian seasoning, and ¼ teaspoon garlic powder. Stir until all ingredients are evenly distributed. This coating will give your chicken a crisp, golden-brown crust that’s packed with flavor. Set this bowl aside until needed.
- Prepare and Flatten Chicken Breasts: Place each of your 4 medium boneless, skinless chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about ½ inch. This ensures the chicken cooks evenly and makes it easier to roll. Trim any excess fat if necessary to keep the texture clean and consistent.
- Stuff the Chicken Breasts: Remove the ricotta filling from the refrigerator. Spread about 2 teaspoons of filling lengthwise down the center of each flattened chicken breast. This filling adds moisture, flavor, and a creamy texture to the roll. Leave some filling aside for later topping.
- Roll the Chicken: Carefully roll each chicken breast from the narrow tip toward the wider end, keeping the filling inside. Secure the rolls with toothpicks to maintain their shape during baking. This step creates a neat, compact roll that holds its stuffing and coating beautifully.
- Dip Chicken Rolls in Egg Wash: In a small bowl, beat 1 large egg with a fork until smooth. Dip each chicken roll into the beaten egg, coating all sides evenly. This step allows the breadcrumb mixture to stick and creates a delicious outer crust.
- Coat the Chicken Rolls: Roll each egg-coated chicken roll in the prepared panko breadcrumb mixture, pressing lightly to ensure a firm coating on all sides. This coating provides a crispy texture and a burst of cheesy flavor once baked. Repeat this process with all four chicken rolls.
- Arrange in Baking Dish: Place each coated chicken roll in the prepared baking dish, seam side down to prevent the filling from spilling during baking. Arrange them with slight spacing so heat circulates evenly, ensuring perfect cooking.
- Bake the Chicken Rolls: Bake the chicken rolls in the preheated oven for 20–35 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. This ensures the chicken is fully cooked, juicy, and safe to eat.
- Add Remaining Ricotta and Mozzarella: About 10 minutes before the chicken is done, carefully remove the baking dish from the oven. Spoon a teaspoon of the reserved ricotta filling over each roll and sprinkle with ¼ cup shredded mozzarella cheese. This step adds extra creaminess and a melty cheesy topping that makes the rolls irresistible.
- Final Bake and Serve: Return the baking dish to the oven and bake until the mozzarella cheese melts and becomes lightly golden, about 8–10 minutes. Remove from the oven and carefully remove toothpicks before serving. Serve these stuffed chicken parmesan rolls over your favorite pasta with marinara sauce or alongside a fresh salad and crusty bread for a complete Italian-inspired dinner.
Notes
- Use fresh, high-quality chicken breasts for the best flavor and texture.
- Pound chicken evenly to ensure uniform cooking and easier rolling.
- Keep ricotta filling chilled until use for better consistency and flavor.
- Secure rolls firmly with toothpicks to prevent stuffing leakage during baking.
- For a gluten-free option, substitute seasoned panko with gluten-free breadcrumbs.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
