20-Min Chicken Zucchini Rolls
Thin chicken breasts rolled with ricotta and baked in marinara—crispy-edged, creamy inside, on the table in 20 minutes. Weeknight Italian comfort that tastes homemade.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Slice zucchini lengthwise into thin planks, brush lightly with oil, and broil 2 minutes per side until pliable.
Step 2
Butterfly each chicken breast horizontally, pound flat between plastic wrap until 1/4-inch thick.
Step 3
Spread 2 tbsp ricotta on each chicken breast, lay 1-2 zucchini planks on top, roll tightly, and seam-side down in a baking dish.
Step 4
Pour marinara sauce over rolls, season with salt and pepper, cover with foil, and bake at 400°F for 12 minutes.
Step 5
Uncover, bake 3 more minutes until chicken is cooked through (165°F at thickest part).
Tools you’ll need
- sheet pan or baking dish (9x13 inch)
- plastic wrap
- meat mallet
- broiler or oven
- instant-read thermometer
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