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If you are in the mood for something crispy on the outside and rich within, this Chicken Rollatini recipe delivers in every bite. Tender chicken cutlets are swaddled around a creamy spinach and cheese filling, coated in a parmesan crust, and finished with a melty, saucy topping. It looks like a special occasion dish but comes together easily enough for a satisfying weeknight treat.
This was a go-to recipe the first winter I hosted a dinner for friends and everyone was shocked I made it myself. Now it is requested for birthdays and cozy nights in.
Ingredients
- Boneless chicken breasts: Choose ones that are thick and fresh as they are easier to pound without tearing
- Ricotta cheese: Opt for whole milk for creaminess and a mild flavor
- Mozzarella cheese: Always use block cheese you shred yourself for maximum melt
- Parmesan cheese: Freshly grated gives the most concentrated flavor
- Fresh spinach: Baby spinach has the sweetest flavor and best texture for stuffing
- Garlic: Fresh cloves truly deepen the filling’s taste
- Nutmeg: Adds gentle warmth use a fresh grating for best results
- Eggs: Opt for large eggs for consistent breading
- Flour: All-purpose works for an even starter coat
- Italian-style breadcrumbs: Use ones with dried herbs for extra savory aroma
- Olive oil: Choose a good mellow bottle for brushing the rolls
- Italian seasoning: A blend of dried herbs perks up the overall flavor
- Marinara sauce: Look for a simple sauce with few ingredients for authentic taste
- Basil or parsley: Fresh leaves brighten up the dish right before serving
Step-by-Step Instructions
- Prep the Chicken:
- Lay your chicken breasts between sheets of parchment paper and gently pound them to a thin even layer using a meat mallet. Season both sides with a hearty pinch of salt black pepper and Italian seasoning so every bite is flavorful.
- Make the Filling:
- Combine ricotta mozzarella parmesan sautéed spinach minced garlic and nutmeg in a medium mixing bowl. Stir well until the mixture looks creamy and everything is evenly distributed.
- Roll the Chicken:
- Place two or three heaping tablespoons of the filling onto the center of each pounded chicken piece. Starting at one edge roll it up tightly making sure to tuck in the sides if possible so the filling stays inside. Secure the rolls with toothpicks or kitchen twine.
- Bread the Chicken Rolls:
- Prepare three shallow dishes with flour beaten eggs and a mixture of breadcrumbs and grated parmesan. One at a time dredge each chicken roll in flour then dip in egg and finally roll through the breadcrumb mixture so every surface is coated. Set them seam side down in a greased baking dish.
- Bake Until Golden:
- Warm your oven to 375 degrees Fahrenheit. Brush each roll lightly with olive oil to help them crisp up. Bake for 25 to 30 minutes until the coating is deeply golden and a thermometer reads 165 degrees at the center.
- Optional Topping and Final Bake:
- Spoon marinara sauce generously over the tops of finished rollatini and sprinkle with more shredded mozzarella. Return to the oven for five to seven minutes until the cheese is melted and bubbling irresistibly. Garnish with chopped basil or parsley before you serve.
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I love how fresh baby spinach adds both color and nutrition to every bite. My children always try to sneak a spoonful of the filling while I am stuffing the chicken and that is how I know this dish is a winner at our house.
Storage Tips
Leftover rollatini keeps well in a sealed container in the refrigerator for up to three days. For best texture reheat gently in the oven at a moderate temperature. To freeze assemble but do not bake wrap tightly and freeze for up to a month. Thaw in the refrigerator and bake as directed.
Ingredient Substitutions
If you are out of ricotta cottage cheese makes a good stand in with a similar texture and mild flavor. Swiss chard or kale work instead of spinach just sauté them well to soften. Gluten free breadcrumbs let you keep the crispy coating without wheat.
Serving Suggestions
This rollatini pairs happily with a green salad and roasted vegetables or garlic bread for soaking up the sauce. For a dinner party serve atop a heap of pasta with extra marinara and a sprinkle of parmesan.
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Cultural Context
Rollatini is an Italian American favorite inspired by the classic involtini. While traditional involtini uses veal or eggplant this chicken version has become popular for its gentle flavor and crowd-pleasing appeal.
Recipe FAQs
- → What type of chicken works best for rollatini?
Boneless, skinless chicken breasts are ideal, as they can be easily pounded thin for rolling and will stay moist when baked.
- → Can I use frozen spinach for the filling?
Yes, just be sure to thaw and drain it thoroughly before mixing with the cheeses to prevent excess moisture.
- → How do I get the breadcrumb coating extra crispy?
Lightly brushing the coated rolls with olive oil before baking helps achieve a golden, crispy exterior.
- → Is it necessary to add marinara sauce and extra cheese on top?
While optional, adding marinara and mozzarella brings added flavor and moisture, creating a classic Italian touch.
- → Can I prepare the rollatini ahead of time?
You can assemble and bread the chicken rolls a few hours in advance and refrigerate until ready to bake.