Pepperoni Ricotta Chicken Rollups
This is one of those “I gotta use up x, y, z…what can I do with it?” recipes. I had a huge thing if part skim ricotta that was about to go bad. Part had gone toward my vegetable lasagna. Part went to my first ever attempt at chocolate mousse (which tasted good but did not turn out well enough to share with you). Which left about a cup of it. I started out planning to make chicken with a pepperoni marinara sauce from last month’s Cooking Light, but I was totally out of mozzarella (how does such a travesty HAPPEN?). So then hubby asked if I was going to stuff the chicken breasts and an idea was born. He declared this his new favorite way to eat chicken (high compliments from a beef eater). Serves 2 at 819 calories and 24 grams of fat.
- 16 oz. boneless and skinless chicken breasts (2), butterflied
- 1 cup simply ricotta
- 30 grams turkey pepperoni (17 slices, diced)
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp fresh ground pepper
- 1/2 tsp kosher salt
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes
- 4 oz. brown rice pasta
- 1.25 cups marinara sauce
- .5 ounces Parmesan cheese freshly grated
- .5 ounces Romano cheese
1. Preheat oven to 350 degrees.
2. Mix the diced pepperoni, basil, oregano, salt, pepper, garlic, and red pepper flakes with the ricotta.
3. Pound your butterflied chicken cutlets nice and thin.
4. Salt and pepper both sides of your chicken.
5. Divide the ricotta mixture between each chicken breast and roll closed. Fasten with kitchen twine or toothpicks.
6. Bake for 35 minutes.
7. Meanwhile, cook your pasta according to package directions and drain.
8. Heat the marainara on medium low.
9. Layer the pasta, the sauce, and the chicken, then dust it all with a snow of cheese.