Cheesy Chicken Rolls

March 20, 2014

These were delicious. Kind of like Chicken Parmesan and Chicken Florentine had a baby! I'm always looking for new ways to make chicken, I found this on Pinterest and of course put my own spin on it. Try it yourself and add your own spin!

Starting with the filling, saute an onion and garlic.

Add your favorite chopped greens. I love living in the south, we always have great greens to choose from at the market. I'm using mustard greens, which have a slight bitter taste to them and will blend well with the sweet ricotta cheese.

Add a little House Blend and saute until the greens are wilted and the onions and garlic become golden and caramelized.

The greens are done, set them aside and now you can get the chicken prepped.

I took 2 large boneless, skinless chicken breasts and cut them in half. Place each half in between some plastic wrap.

Pound each chicken breast to about 1/4" thick.

To prepare the other half of the filling, combine creamy ricotta cheese with some House Blend.

Spread the cheese mixture onto the pounded chicken breasts.

Then spread the greens over the cheese. You can also combine the 2 first and then spread it over all at once. I chose to do it this way, because I wasn't sure how much of the greens I wanted to use and didn't want to waste any by adding it to the cheese first. Either way, it all comes out and tastes the same!

Carefully roll the chicken up into a log.

Place chicken rolls, seam side down, into a greased baking dish. As you can see, one of my rolls isn't perfect, which is the result of pounding the chicken to thin. 

For the topping, combine panko bread crumbs, chopped parsley and a little olive oil.

Drizzle a little olive oil over the chicken rolls and coat the top and sides with the bread crumb mixture. Bake for about 35-40 minutes until golden and crispy.

Look at how crispy and golden brown these look! Top them with a few spoonfuls of Easy Pasta Sauce.

And a handful of shredded Italian blend cheese. Place back in the oven and bake another 10 minutes.

The cheese is melted and just starting to get a golden color.

Top with some fresh torn basil and a side of spaghetti.

Check out the inside layers of creamy ricotta and sauteed greens! The chicken is moist and juicy, with a crunchy bite from the toasted panko. 




Prep Time: 20 Minutes  Cook Time: 35 Minutes Difficulty: Easy Servings: 4


  • 2 boneless, skinless chicken breasts
  • olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 10 ounces greens (spinach, kale, chard etc)
  • SplenDishes House Blend
  • 1/2 cup ricotta cheese
  • 1 cup panko bread crumbs
  • 2 tablespoons flat leaf parsley, finely chopped
  • 12 ounces Easy Pasta Sauce
  • 12 ounces Italian blend shredded cheese
  • fresh basil leaves for garnish


Heat olive oil in saute pan, add onion and garlic and saute for a few minutes until onions begin to turn a light golden. Add chopped greens and continue to saute until wilted down. Season with 1/2 teaspoon House Blend. Remove from heat and set aside.

Preheat oven to 375 degrees(f).

Cut chicken breasts in half and place each half in between plastic wrap. Pound chicken to about 1/4" thickness.

Mix together ricotta cheese and 1 teaspoon House Blend.

Spread about 2 tablespoons of ricotta mixture onto pounded chicken. Next, spread some of the greens mixture over the cheese.

Carefully roll up chicken and place, seam side down, in a greased baking dish.

In a small bowl, combine panko and parsley, drizzle a little olive oil over bread crumb mixture and toss together.

Drizzle top of chicken rolls with olive oil and then coat top and sides with panko mixture.

Bake for 35 minutes until crispy and golden brown.

Spoon about 3 ounces of Easy Pasta Sauce over the middle of each roll and sprinkle with shredded cheese.

Bake another 10 minutes until cheese is golden and bubbling.

Garnish with fresh torn basil.

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