Chicken Roulade

Step 1

Start by heating 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 everything is well combined. Lay out the pounded chicken breasts on your work surface, then spoon about two tablespoons of the cheese mixture onto the center of each one. Roll the chicken up around the filling and secure it with a toothpick. Once all the chicken is rolled, arrange them in a 9x13-inch baking dish. Scatter the mushrooms around the chicken, then pour the white wine and lemon juice over everything. Dot half of the butter on top, and sprinkle the remaining mozzarella and Parmesan cheeses over the chicken. Pop the dish in the oven and bake for about 40 to 45 minutes, until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C). While the chicken is baking, bring a large pot of salted water to a boil and cook the penne until it’s tender but still has a little bite, about 11 minutes. Drain the pasta, then stir in the rest of the butter. Serve the chicken over the pasta and spoon some of those delicious pan juices over the top.