Spinach And Ricotta Stuffed Chicken Rolls Recipe

About this recipe

A high-protein dinner featuring tender chicken breasts stuffed with a creamy spinach and ricotta filling, wrapped in crispy phyllo pastry for a delightful crunch.

Ingredients

• 1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Milky Mist Mozarella Sheredded
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 100 g Kale Leaf
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. Pound out 6 chicken breasts until they are about 1/8-inch thick using a meat mallet or rolling pin.
3. 3. In a mixing bowl, combine 1 package of thawed and drained spinach, 3/4 cup ricotta cheese, 6 oz shredded Swiss cheese, 1/2 finely chopped onion, 1 minced clove of garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well blended.
4. 4. Lay each chicken breast flat and spread about 1/3 cup of the spinach and cheese mixture evenly over the surface.
5. 5. Roll each chicken breast tightly around the filling and secure with toothpicks if necessary.
6. 6. Melt 4 tbsp butter and lightly brush each phyllo pastry sheet. Wrap each chicken roll in a buttered phyllo sheet, tucking the edges to seal.
7. 7. Place the wrapped chicken rolls seam-side down on the prepared baking sheet. Brush the tops with additional melted butter.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
9. 9. Remove from the oven, let rest for 5 minutes, then slice and serve warm.