Ricotta Stuffed Chicken Roll Ups

All right it’s Monday. Everyone’s favorite day of the week!!! Yawnnnn… So I definitely wanted to make something yummy, but pretty much used things that I already had lying around in my fridge. I hope you enjoy it! It’s super easy and delicious. The tomatoes and basil really make it taste like summer!


1 cup of low fat ricotta cheese
Small handful of grape tomatoes, diced
2 Tbsp. Parmesan cheese, grated
1 Tbsp. fresh chopped or dried basil
1 clove of garlic, minced
Salt & pepper to taste
5 medium sized chicken cutlets/tenders
Italian seasoned Panko crumbs
1 egg
1/2 c. zucchini, finely chopped

Let’s get cookin’!

  • Preheat the oven to 400º. Chop the zucchini and tomatoes. In a large bowl combine the ricotta, zucchini, tomatoes, Parmesan cheese, basil, garlic, salt and pepper. Mix until thoroughly combined.


  • Rinse and trim the chicken tenders. Season each side with salt & pepper. Spread the mixture onto the length of the chicken. 
Don’t overstuff me!
  • Carefully roll up the chicken and secure with a few toothpicks! 
  • Dip the chicken breasts into the egg, then the Panko crumbs until both sides are evenly covered. 
Can you see me?!
  • Line a casserole dish with tin foil and arrange the chicken roll ups evenly.

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  • Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before serving. Remove toothpicks. Enjoy!! Happy Monday! :-p


I served this with a loaded baked potato and fried zucchini. A perfect summer meal! 🙂

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K bye!!! :-*


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