Go Back
one ordinary plate with one browned chicken breast roll cut into two thick pieces showing a spiral of white ricotta, chopped dark-green spinach and small red sun-dried tomato pieces inside, beside whole white cannellini beans in a light pan sauce, with no toothpicks, cream sauce, pasta or garnish
Andre Lewis

Tuscan Chicken Roll Skillet

Tuck spinach, sun-dried tomato and ricotta inside thin chicken breasts so the familiar Tuscan-style flavors become a filling. The skillet sauce stays light, using wine, broth and a few mashed white beans instead of cream. Don't overfill the rolls or the cheese will squeeze out as the chicken tightens. Secure each seam before browning and turn the rolls carefully with tongs. Slice after a short rest, remembering to remove every toothpick, so each portion shows the green-and-red filling inside the tender chicken.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 5 oz baby spinach roughly chopped
  • 1/2 cup whole-milk ricotta
  • 1/4 cup oil-packed sun-dried tomatoes drained and finely chopped
  • 1/4 cup finely grated Parmesan
  • 4 boneless skinless chicken breasts about 6 oz each, butterflied and pounded to 1/4 inch thick
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 tsp fresh lemon juice

Method
 

  1. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Cook spinach for 2 to 3 minutes until wilted and its moisture evaporates, then transfer to a bowl and cool for 10 minutes; cooling is included in prep time.
  2. Mix cooled spinach with ricotta, sun-dried tomatoes and Parmesan. Season chicken with 1/2 teaspoon salt and pepper, divide filling among the flattened breasts and roll each from a short end, securing each seam with 2 wooden toothpicks.
  3. Add remaining oil to the same skillet over medium heat. Brown rolls for about 2 minutes on each of 4 sides, then transfer to a plate while partly cooked.
  4. Cook shallot in the skillet for 2 minutes, then stir in garlic for 30 seconds. Add wine and simmer for 2 minutes, scraping the bottom, then add broth and remaining salt.
  5. Return chicken rolls and their juices, cover and simmer gently for 15 to 20 minutes, turning once, until the center of each filled roll reaches 165°F. Transfer to a clean board and rest for 5 minutes.
  6. Stir beans into the sauce, mashing about one-quarter of them with a spoon, and simmer for 4 minutes until hot. Stir in lemon juice, remove all 8 toothpicks from the chicken and cut each roll into 2 thick pieces. Serve with the white beans and pan sauce.