Rolled Chicken with Filling

Ingredients

• ¾ cup ricotta cheese
• ¾ cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 1 ¼ teaspoons Italian seasoning
• 6 skinless, boneless chicken breast halves, pounded 1/4-inch thick
• 1 (8 ounce) package sliced mushrooms
• ¾ cup white wine
• ½ cup lemon juice
• 2 tablespoons butter, cut into small pieces, divided
• 1 pound penne pasta

Step 1

Lightly heat your oven to 350°F (175°C). In a bowl, mix together the ricotta, half of the mozzarella, half of the Parmesan, and some Italian seasoning until it’s well combined. Lay the flattened chicken breasts out on your work surface and spoon about two tablespoons of the cheese mixture onto the center of each one. Roll the chicken up around the filling and secure each roll with a toothpick.

Step 2

Place the rolled chicken in a 9x13-inch baking dish. Scatter the mushrooms around the chicken, then pour the white wine and lemon juice over everything. Dot the chicken with half the butter, and sprinkle the remaining mozzarella and Parmesan on top.

Step 3

Pop the dish in the oven and bake for 40 to 45 minutes, or until the chicken is cooked through and juices run clear—you’re aiming for an internal temperature of 165°F (74°C). While the chicken bakes, bring a large pot of salted water to a boil and cook the penne until it’s just tender, about 11 minutes. Drain the pasta, return it to the pot, and stir in the rest of the butter.

Step 4

Serve the chicken rolls over the pasta and spoon some of the pan juices on top for extra flavor. Enjoy!