European Italian Main Dishes Chicken Chicken Rollatina 4.0 (2) 2 Reviews 2 Photos My favorite restaurant in NYC wouldn't give me their recipe for this dish, but I think I've come pretty close! I hope you enjoy my version of my favorite dish! Submitted by Aimes Published on July 10, 2019 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hr 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings ¾ cup ricotta cheese ¾ cup shredded mozzarella cheese, divided ½ cup grated Parmesan cheese, divided 1 ¼ teaspoons Italian seasoning 6 skinless, boneless chicken breast halves, pounded 1/4-inch thick 1 (8 ounce) package sliced mushrooms ¾ cup white wine ½ cup lemon juice 2 tablespoons butter, cut into small pieces, divided 1 pound penne pasta Directions Preheat oven to 350 degrees F (175 degrees C). Stir ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a bowl. Lay pounded chicken breasts on a work surface; spoon 2 tablespoons cheese mixture into the center of each chicken breast. Roll chicken around cheese and secure with a toothpick. Repeat with remaining chicken breasts. Place rolled chicken into a 9x13-inch glass baking dish. Spread mushrooms around chicken and pour white wine and lemon juice over the top. Scatter 1/2 of the butter over chicken and sprinkle remaining mozzarella cheese and Parmesan cheese over the top. Bake in the preheated oven until chicken is no longer pink in the middle and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir remaining butter into pasta. Ladle pasta into bowls, place chicken over pasta, and spoon pan juices over the top. Save Print I Made It Nutrition Facts (per serving) 540 Calories 13g Fat 60g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 540 % Daily Value * Total Fat 13g 16% Saturated Fat 6g 31% Cholesterol 92mg 31% Sodium 283mg 12% Total Carbohydrate 60g 22% Dietary Fiber 3g 11% Total Sugars 4g Protein 42g 84% Vitamin C 10mg 11% Calcium 223mg 17% Iron 4mg 19% Potassium 537mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.