Imagine cutting into a perfectly golden, cheese-stuffed chicken breast that oozes with sun-dried tomato goodness, revealing a stunning spiral of flavor that promises to transform your ordinary dinner into an extraordinary culinary experience. This Sun Dried Tomato and Cheese Stuffed Chicken Rollatini isn't just a meal—it's a gourmet journey that combines the rustic charm of Italian cuisine with restaurant-quality elegance, all achievable in your very own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup ricotta cheese
- 1 cup sun dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat.
- In a medium mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
- Lay out the flattened chicken breasts on a clean work surface. Spread an equal amount of the cheese and sun-dried tomato mixture evenly across each chicken breast, leaving a small border around the edges.
- Carefully roll each chicken breast tightly, tucking in the sides to prevent the filling from leaking. Secure each rollatini with 2-3 toothpicks to hold the shape.
- Drizzle the rolled chicken with olive oil and sprinkle the remaining mozzarella cheese on top of each rollatini.
- Transfer the chicken rollatini to the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Carefully remove the toothpicks before serving.
- Optional: Garnish with fresh basil or parsley and serve with a side of roasted vegetables or a light salad.
Tips
- Meat Pounding Technique: When flattening chicken breasts, use gentle, even pressure to avoid tearing. Place the chicken between plastic wrap for easier handling and cleaner preparation.
- Filling Distribution: Spread the cheese and sun-dried tomato mixture evenly, leaving a small border to prevent spillage when rolling.
- Toothpick Trick: Use toothpicks strategically to secure the rollatini, inserting them at slight angles for maximum hold.
- Temperature Precision: Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- Resting is Key: Allow the rollatini to rest for 5 minutes after cooking to help redistribute juices and ensure maximum tenderness.
- Cheese Melting Hack: For extra golden, bubbly cheese topping, broil the rollatini for 1-2 minutes at the end of cooking.
Nutrition Facts
Calories: 470kcal
Carbohydrates: 12g
Protein: 51g
Fat: g
Saturated Fat: g
Cholesterol: 155mg
