Modeled after a restaurant dish, this recipe for chicken rollatina features cheese-filled chicken breasts cooked with mushrooms in white wine and lemon juice.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
540 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Stir together ricotta cheese, 1/2 of the mozzarella cheese, 1/4 cup Parmesan cheese, and Italian seasoning in a large bowl until well combined.
Step 3
Lay pounded chicken breasts on a work surface; spoon 2 tablespoons cheese mixture into the center of each chicken breast. Roll chicken around cheese and secure with a toothpick. Repeat with remaining chicken breasts. Place rolled chicken into a 9x13-inch glass baking dish.
Step 4
Spread mushrooms around chicken in the dish and pour white wine and lemon juice over the top. Scatter 1 tablespoon butter over chicken and sprinkle remaining mozzarella cheese and 1/4 cup Parmesan cheese over the top.
Step 5
Bake in the preheated oven until chicken is no longer pink in the middle and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Step 6
Bring a large pot of lightly salted water to a boil; add penne and cook in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir remaining 1 tablespoon butter into pasta.
Step 7
Ladle pasta into serving bowls, place chicken over pasta, and spoon pan juices over the top.
Ingredients
1 pound penne pasta
1 (8 ounce) package sliced mushrooms
2 tablespoons butter, cut into small pieces, divided
6 skinless, boneless chicken breast halves, pounded 1/4-inch thick