Chicken Spinach Cheese Rollatini

This Chicken Rollatini recipe brings together tender chicken, creamy spinach cheese filling, and a crisp golden crust for a memorable meal that feels both decadent and easy. I love how it manages to be both comforting and impressive without demanding fancy skills or hours on your feet.

Every time I make this recipe I get requests for seconds The cheesy filling rolled inside juicy chicken with a golden top always leads to empty plates Whether for a small dinner or a potluck this dish never fails to draw applause

Ingredients

• Boneless skinless chicken breasts: select even thick pieces for easier rolling
• Salt: enhances flavor throughout the chicken
• Black pepper: adds a hint of heat and balances the cheese
• Italian seasoning: layers in classic savory notes
• Olive oil: makes the coating crisp up while keeping the rolls moist
• Ricotta cheese: brings creamy richness to the filling opt for whole milk for the best texture
• Shredded mozzarella cheese: guarantees gooey melt try freshly shredded for better browning
• Grated parmesan cheese: adds salty umami depth and crunch to the coating
• Fresh spinach: provides vibrant color and nutrition make sure spinach is well squeezed if using frozen
• Garlic: infuses the filling with aromatic flavor freshly minced is best
• Nutmeg: adds subtle warmth optional but worth it for extra complexity
• Italian style breadcrumbs: ensure a flavorful crispy shell go for a brand with visible herbs for more flavor
• Eggs: make the breading cling for the perfect crust
• Flour: helps the eggs and breadcrumbs stick for allover crunch
• Marinara sauce: adds moisture and a bright tang to the tops use your favorite jarred or homemade
• Fresh basil or parsley: gives a final pop of color and a hint of freshness

Step-by-Step Instructions

Prep the Chicken:

Lay the chicken breasts flat between two sheets of parchment paper and pound evenly with a mallet to one quarter inch thickness Work gently to avoid tearing Season both sides of flattened chicken with salt black pepper and a generous dusting of Italian seasoning

Make the Filling:

Combine ricotta mozzarella parmesan sautéed spinach garlic and nutmeg in a medium bowl Mix until the cheeses are smooth and the spinach is evenly distributed The filling should look creamy and hold together on a spoon

Roll the Chicken:

Spoon no more than three tablespoons of the cheese spinach filling across the center of each breast Starting from the shorter end roll up each breast tightly and tuck in the sides if you can Secure each roll with toothpicks or kitchen twine to hold its shape during cooking

Bread the Chicken Rolls:

Assemble three bowls with flour in one beaten eggs in the second and the breadcrumbs mixed with parmesan in the third Dredge each chicken roll first in flour shake off excess coat fully in egg then roll in the breadcrumb mixture Place seam side down into a greased baking dish

Bake Until Golden:

Heat your oven to three hundred seventy five degrees Place the chicken in the oven and brush lightly with olive oil This step is key for crunch Bake twenty five to thirty minutes until the rolls are cooked through and the exterior is crisp and golden

Optional Topping and Final Bake:

After the initial bake top each chicken roll with marinara sauce and a sprinkle of mozzarella cheese Return to the oven for five to seven minutes until the cheese melts and turns bubbly Garnish with chopped basil or parsley before serving for a fresh look and flavor

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Spinach is my favorite part of the filling It adds color and keeps the cheese from becoming too heavy My kids once proudly helped roll the chicken and now I cannot make this recipe without their eager hands

Storage Tips

Leftover rollatini can be tucked in an airtight container and refrigerated for up to three days For the best leftovers slice the rolls before reheating so they warm through evenly If you have extras after a party freeze individual portions on a tray then wrap up for up to two months

Ingredient Substitutions

No ricotta Use cottage cheese drained for a lighter filling Out of spinach Try kale or arugula Mozzarella can be swapped with provolone or fontina Fresh herbs such as oregano or chives elevate the flavor if you want a change from basil or parsley

Serving Suggestions

Serve with a mound of buttered noodles simple salad or roasted vegetables for a complete meal I sometimes use small rolls as appetizers with toothpicks and extra marinara for dipping For a heartier dinner spoon extra marinara over a bed of spaghetti and top with sliced rollatini

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Cultural Context

Rollatini is Italian American comfort food at its best marrying Old World cheese stuffing with practical baking This dish likely originated as a way to make boneless chicken more interesting while stretching cheese and greens into something elegant yet easy enough for a weeknight

Recipe FAQs

→ How do I keep the filling from leaking out?

Secure chicken rolls tightly with toothpicks or kitchen twine, and avoid overfilling so the filling stays inside while baking.

→ Can I prepare chicken rollatini ahead of time?

Yes, assemble the rolls up to the breading step, cover, and refrigerate. Bake when ready for fresh, crispy results.

→ Is it possible to use frozen spinach?

Absolutely—thaw and drain frozen spinach thoroughly to remove excess water before mixing it into the filling.

→ What's the best way to make the breading extra crunchy?

Bake the rolls on a wire rack and lightly brush with olive oil to achieve an even, crispy breadcrumb coating.

→ How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (74°C) and the juices should run clear.

→ Can I substitute other cheeses in the filling?

Yes, try adding provolone, fontina, or mascarpone for new flavors, or use more Parmesan for a sharper taste.