Ricotta And Sun-Dried Tomato Chicken Roulade Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a bowl, mix together the ricotta cheese, chopped sun-dried tomatoes, garlic, and Italian seasoning.
• STEP 3.Place the chicken breast on a cutting board and slice it horizontally, being careful not to cut all the way through. Open up the chicken breast like a book.
• STEP 4.Spread the ricotta mixture evenly over the inside of the chicken breast.
• STEP 5.Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
• STEP 6.Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken roulade on all sides until golden brown.
• STEP 7.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• STEP 8.Remove the chicken roulade from the oven and let it rest for a few minutes before slicing.
• STEP 9.Serve the chicken roulade sliced into rounds, garnished with fresh herbs if desired.

Cooking Tips

• Make sure to slice the chicken breast horizontally to create a pocket for the filling.
• If you don't have an oven-safe skillet, transfer the seared chicken roulade to a baking dish before placing it in the oven.
• You can customize the filling by adding other ingredients like spinach, feta cheese, or herbs.

Storage and Serving

• Leftover chicken roulade can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced chicken roulade in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the chicken roulade as a main dish with a side of roasted vegetables, mashed potatoes, or a fresh salad.