Kitchen Moxy

These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.

The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.

Ingredients:

• 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
• 1 small can of tomato sauce
• 2 garlic cloves, grated or pressed
• 1 green bell pepper, finely chopped
• 1 medium onion, finely chopped
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 4 skinless, large boneless chicken breasts
• 2 cups of fresh spinach leaves
• 1 egg, beaten
• ½ cup ricotta cheese
• 1 cup grated mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Process

1. Preheat oven to 350° F.

2. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
3. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
4. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
5. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
6. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
7. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
8. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

1. If the chicken breast has skin attached, loosen it with your fingers and remove.
2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.