Inspired by a restaurant dish, this chicken rollatina recipe features cheese-filled chicken breasts cooked with mushrooms in white wine and lemon juice.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
540 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine ricotta cheese, ¼ cup plus 2 tablespoons mozzarella cheese, ¼ cup Parmesan cheese, and Italian seasoning in a large bowl until well combined.
Step 3
Lay pounded chicken breasts on a flat work surface; spoon 2 tablespoons ricotta mixture in center of each breast. Roll chicken breast around ricotta mixture; secure with a toothpick. Repeat with remaining chicken breasts and ricotta mixture. Place rolled chicken into a 9x13-inch glass baking dish.
Step 4
Spread mushrooms around rolled chicken breasts; pour white wine and lemon juice over top. Scatter 1 tablespoon butter over chicken; sprinkle remaining ¼ cup plus 2 tablespoons mozzarella cheese and remaining ¼ cup Parmesan cheese over top.
Step 5
Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
Step 6
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir in remaining 1 tablespoon butter.
Step 7
Divide penne among serving bowls, place chicken over top, and spoon pan juices over chicken and penne.
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
