Chicken Roll-Ups

Step 1

Warm 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 well combined. Lay out the chicken breasts on your work surface and spoon about 2 tablespoons of the cheese mixture onto the center of each one. Roll them up around the filling and secure each with a toothpick.

Step 2

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

Step 3

Pop the dish in the oven and bake for about 40 to 45 minutes, or until the chicken is cooked through and no longer pink inside. If you have a thermometer, aim for an internal temperature of 165°F (74°C).

Step 4

While the chicken is baking, bring a large pot of salted water to a boil. Cook the penne until it’s tender but still has a bit of bite, usually around 11 minutes. Drain the pasta, return it to the pot, and stir in the remaining butter.

Step 5

To serve, spoon the pasta onto plates, top with the chicken roll-ups, and drizzle some of the pan juices over everything. Enjoy!

Serving Inspiration

Serve with a side of steamed vegetables or a fresh salad for a balanced meal. A light dipping sauce like garlic aioli or honey mustard pairs nicely. You can also add some mashed potatoes or rice to make it more filling.

Storing Food Safely

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. Avoid freezing if the filling contains fresh vegetables, as they may become watery.