Sundried Tomato & Ricotta Chicken Rouland Recipe

Sundried Tomato & Ricotta Chicken Rouland Recipe

The component approximately having an Italian family is that the amount of food you’re expected to devour over the holidays is borderline abusive.  Like, among my mom and my gma i used to be sent domestic with programs that might feed a whole Ecuadorian village, and that changed into just the food for Dave!  I’m speakme mountains of lasagna, sausage and peppers, stuffed shells, veal parmigiana, sausages, meatballs, braciole, AND sausage bread.  yes.. three separate sausage dishes!

Sundried Tomato & Ricotta Chicken Rouland Recipe

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  • 6 Fresh Basil Leaves
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Water
  • Cooking Spray to grease
  • 2 tbsps Light Butter
  • 1 tsp Crushed or Minced Garlic
  • Toothpicks to secure
  • 1 ½ tsps Oregano
  • 1 ½ tsps Basil
  • 1 lb Thinly Pounded Chicken Breast
  • 6 oz Sun-dried Tomatoes (Fresh, not in Oil)
  • 1/3 cup Whole Milk Ricotta Cheese
  • 1 tsp Sea Salt & Coarse Black Peppercorn – approx.


  1. In food processor integrate sun-dried tomatoes, EVOO, Water, 1 tsp Basil, 1 tsp Oregano, and ½ tsp garlic, pureeing till clean.  Set apart.
  2. Generously season one facet of bird with salt & pepper, then turn over.  On unseasoned side, spread an excellent layer of sun-dried tomato paste, then sprinkle with ricotta and pinnacle with sparkling basil.  subsequent, tightly roll up chook and area in properly greased baking dish, securing with toothpicks as needed.
  3. In small bowl integrate room temperature butter and ultimate ½ tsps Basil, Oregano, and Garlic.  soften in microwave for ~15 seconds, then drizzle over tops of hen.  Bake fowl at 400ºF for 35 mins until an inner temp of one hundred sixty fiveºF is reached.  allow to cool slightly, then remove toothpicks earlier than slicing to serve.

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