Featured Recipe
Stuffed Chicken Rolls with Sun-Dried Ricotta
By Kate
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Chicken breasts opened flat, filled with ricotta mixed with sun-dried tomatoes and fresh basil. Wrapped in smoked pancetta instead of prosciutto for a different smoky note. White wine replaces chicken broth for richer pasta flavor. Tagliatelle tossed with diced vine-ripened tomatoes, parsley, and olive oil, using reserved pasta water to tie it all. Chicken seared and finished in oven. Timing adjusted slightly, cooking times tweaked for texture. Streamlined cooking order to get pasta and chicken hot and ready together. The fresh herbs and wine in the pasta provide a bright contrast to creamy, savory filling. No eggs or nuts, balanced, straightforward.
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Prep:
35 min
Cook:
20 min
Total:
55 min
Serves:
4 servings
chicken
pasta
dinner
Italian
French
fusion
Introduction
Stuffed chicken breast. Ricotta blended with salty sun-dried tomatoes, fresh basil, scallions for bite. Pancetta replaces usual prosciutto, adds smoky punch. Pasta cooked in salted water, using reserved water plus white wine to make sauce. Tomatoes diced and tossed with parsley give freshness in every forkful. Butter and olive oil start the chicken browning process before oven finish. Timing adjusted to blend everything hot and tasty. No egg binding here, relying on creamy ricotta texture. White wine sneaks up in the pasta, giving acidity and sweetness. Simple, with just enough twist to surprise. Plenty of protein, juicy, satisfying. No nuts, no eggs—safe choices.
Ingredients
About the ingredients
Ricotta amount bumped slightly for creaminess balance with tomatoes. Using pancetta instead of prosciutto offers a more pronounced smoky flavor. The choice of white wine instead of chicken broth gives a subtle aromatic lift to the pasta sauce. Fresh herbs—basil and parsley—should be chopped finely but roughly, not bruised to keep the bite and appearance alive. Tomatoes should be ripe but firm. Save pasta water for sauce consistency; it won’t be watery if used right. Butter plus olive oil for searing gives a golden color and prevents burning. Pancetta slices thinner than prosciutto, so wrap carefully to avoid shrinkage in oven. No egg in cheese mix reduces binding but ricotta acts as gentle glue.
Method
Chicken Preparation
- Grill rack in middle. Oven at 200°C (about 390°F).
- Ricotta, sun-dried tomatoes, basil, scallion mixed in bowl. No egg needed this time. Stir well.
- Chicken halves carefully sliced horizontally but left hinged, open like a book.
- Fill each with the ricotta mixture, close gently.
- Wrap each with pancetta slice, secure with toothpicks if needed.
- Heating skillet with butter and olive oil on medium-high. Brown all sides of chicken, about 4 minutes total.
- Into oven, 8 to 10 minutes, until juicy, cooked through but not dry.
- Boil salted water, cook tagliatelle al dente, reserve 150 ml (2/3 cup) pasta water before draining.
- Put pasta back in pot, stir in olive oil, diced tomatoes, parsley, and white wine.
- Add pasta water slowly until sauce is silky and coats pasta well.
- Season lightly with salt and pepper.
- Plate pasta, chicken sliced or whole on top.
- Drizzle pan juices over chicken and pasta as finishing touch.
- Serve immediately while hot.
Pasta
Serve
Technique Tips
Opening chicken breasts to create a pocket requires a steady knife and attention not to cut through completely. Filling should be evenly spread to avoid gaps. Pancetta hold the shape but toothpicks may be necessary if the meat tries to open during cooking. Sear chicken on all sides for that browning flavor; don’t overcrowd pan or temperature drops. Oven finish time varies depending on breast size; check for firmness and clear juices. Pasta water is salty so taste before adding extra salt to sauce. Adding wine to pasta after draining helps deglaze residual starch and lifts flavor. Toss gently but thoroughly. Serve hot immediately; pancetta can crisp slightly after cooking if resting too long.
Chef's Notes
- 💡 When slicing chicken breasts, steady hand is key. Create pocket without cutting through. Filling spreads easier this way. Avoid gaps.
- 💡 Ricotta filling shines without egg. Creamy texture holds but doesn't bind. Think thick and smooth, not runny here. Mix well for even flavor.
- 💡 Searing chicken is crucial. Use cast iron skillet for best results. Brown nicely on all sides. Don't overcrowd. Temperature drops otherwise.
- 💡 Reserve pasta water carefully. This adds richness to sauce. Start with less, then add more till silky. Test with taste.
- 💡 Check chicken doneness with probe. Juices should run clear. Don't overcook or it dries out. Oven times vary, bigger breasts use longer.
Kitchen Wisdom
Can I use different cheese?
Yes. Cream cheese could work. Maybe goat cheese too. Just balance flavors. Test small batch first.
How to store leftovers?
Cool down quickly. Wrap tightly or use airtight container. Fridge for couple days. Reheat gently.
What about pasta cooking?
Has to be al dente. Too soft ruins texture. Check frequently. Add timer if unsure. Save water before draining.
Can I skip pancetta?
Absolutely. Other options exist. Bacon works; turkey bacon is lighter. Ham also gives nice flavor.
