Name: Chicken Rollatina
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Ricotta cheese - ¾ cup; Shredded mozzarella cheese, divided - ¾ cup; Grated Parmesan cheese, divided - ½ cup; Italian seasoning - 1 ¼ teaspoons; Skinless, boneless chicken breast halves, pounded 1/4-inch thick - 6; Sliced mushrooms - 1 (8 ounce) package; White wine - ¾ cup; Lemon juice - ½ cup; Butter, cut into small pieces, divided - 2 tablespoons; Penne pasta - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Rollatina

1. Ricotta cheese - ¾ cup

2. Shredded mozzarella cheese, divided - ¾ cup

3. Grated Parmesan cheese, divided - ½ cup

4. Italian seasoning - 1 ¼ teaspoons

5. Skinless, boneless chicken breast halves, pounded 1/4-inch thick - 6

6. Sliced mushrooms - 1 (8 ounce) package

7. White wine - ¾ cup

8. Lemon juice - ½ cup

9. Butter, cut into small pieces, divided - 2 tablespoons

10. Penne pasta - 1 pound

How to cook deliciously - Chicken Rollatina

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Stir ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a bowl.

3. Stage

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. Spread mushrooms around chicken and pour white wine and lemon juice over the top. Scatter 1/2 of the butter over chicken and sprinkle remaining mozzarella cheese and Parmesan cheese over the top.

4. Stage

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 center should read at least 165 degrees F (74 degrees C).

5. Stage

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 remaining butter into pasta. Ladle pasta into bowls, place chicken over pasta, and spoon pan juices over the top.