Ravioli Style Chicken Rolls
Many of my friends love the inside or filling of the ravioli, but can’t eat the pasta. This is a low carb dinner option. I decided to use lean protein such as chicken breast to make these Ravioli Style Chicken Rolls. They aren’t hard to make and it looks like a 5 star restaurant dish. This recipe gives you an even cook and keeps the breast meat succulent.
The most famous chicken roll is the Codon Bleu and if you want to give it a try, this is a good recipe: https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu
Chicken breasts are a good way of getting good lean protein onto the family table. The stuffing and the sauce make these kid friendly. Kids love spaghetti sauce. If you are in a hurry, use jarred marinara; I always keep some in the pantry for quick pizza etc. This dish may be served with pasta or rice.
If you like chicken rolls try these too: https://recipesatmytable.com/chicken-involtini-with-feta-and-asparagus/
I cut the chicken breast lengthwise and then pound them with a mallet.
The ricotta mixture comes together.
Place the stuffing in the middle of each breast.
Rolled up and tied with string.
Into a hot pan they go.
Nice and golden brown.
Let the rolls cool before taking off the string.
Place some marinara of the bottom of a baking sheet. Don’t worry if some stuffing comes out.
Pour some marinara over the rolls
Baste the rolls half-way through cooking.
Up close!!
Ravioli Style Chicken Rolls
Ravioli stuffing inside a chicken breast
Ingredients
- 3 large boneless chicken breasts cut into two and pounded
- 3 tbsp canola oil frying
- 1 cup marinara sauce
- 1 cup 250 grams ricotta
- 1/2 tsp salt
- freshly grounded black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- bundle fresh basil leaves basil chiffonade
- 1 clove garlic minced
- 1 egg
Instructions
-
Slice the chicken breasts lengthwise and pound with a mallet until thin.
Set aside.
In a small bowl mix the ricotta, salt, pepper, parmesan, nutmeg, basil, garlic and eggs.
Refrigerate filling for about 30 minutes.
Divide the filling into six equal parts and place the filling in the centre of each piece of chicken.
I used string, but you can also use toothpicks to secure the rolls.
Roll up the rolls tucking in all the pieces of meat.
Don't worry if some filling is exposed, a little may leak out.
Heat the frying pan with the canola oil.
Make sure it is really hot before you put in the chicken rolls.
Don't overcrowd your pan. You want a nice colour on these rolls.
Cook on each side for 4 minutes.
Remove to a plate and if you used string, cut it away.
If you used toothpicks, remove them.
Lay the chicken rolls in a baking pan covered with 1/2 a cup of marinara sauce.
Pour the remainder of the sauce over the rolls.
Place in a 375F oven uncovered for 45 minutes.
Check at the half way mark and baste with some of the tomato sauce.
Remove and serve with pasta or rice.
I made some Saffron Risotto with this.
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