This delicious rolled chicken stuffed with a flavorful filling is perfect for a comforting dinner. It's easy to prepare and sure to impress your family and friends with its juicy, savory goodness.
Start by heating your oven to 350°F (175°C). In a bowl, mix together the ricotta, half of the mozzarella, half of the Parmesan, and some Italian seasoning until it’s well combined. Lay the flattened chicken breasts out on your work surface and spoon about two tablespoons of the cheese mixture onto the center of each one. Roll the chicken up around the filling and secure each roll with a toothpick.
Place the rolled chicken in a 9x13-inch baking dish. Scatter the mushrooms around the chicken, then pour the white wine and lemon juice over everything. Dot the chicken with half the butter, and sprinkle the remaining mozzarella and Parmesan on top.
Pop the dish in the oven and bake for 40 to 45 minutes, or until the chicken is cooked through and juices run clear—you’re aiming for an internal temperature of 165°F (74°C). While the chicken bakes, bring a large pot of salted water to a boil and cook the penne until it’s just tender, about 11 minutes. Drain the pasta, return it to the pot, and stir in the rest of the butter.
Serve the chicken rolls over the pasta and spoon some of the pan juices on top for extra flavor. Enjoy!
- Secure the roll tightly with kitchen twine or toothpicks to keep the filling inside while cooking.
- Sear the outside in a hot pan before baking to lock in moisture and add color.
- Let the chicken rest for a few minutes after cooking to keep it juicy and make slicing easier.
This dish is a wonderful way to enjoy tender chicken with a flavorful surprise inside. The combination of juicy meat and tasty filling makes every bite exciting. It’s perfect for family dinners or special occasions.
Serve with a simple green salad or steamed vegetables to balance the richness of the filling. A side of mashed potatoes or rice also pairs well to soak up any juices or sauce.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken. For longer storage, freeze portions wrapped tightly in foil or plastic wrap for up to 2 months.
