Chicken Spinach Cheese Rollatini (Print Version)

Juicy chicken wraps a creamy spinach-cheese filling, breaded and baked with marinara and mozzarella.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts, pounded to ¼ inch thick
02 - ½ tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil, for brushing

→ Filling

06 - 1 cup ricotta cheese
07 - ½ cup shredded mozzarella cheese
08 - ¼ cup grated Parmesan cheese
09 - 1 cup fresh spinach, chopped and sautéed or frozen, thawed and drained
10 - 1 clove garlic, minced
11 - ¼ tsp nutmeg, optional

→ Coating

12 - 1 cup Italian-style breadcrumbs
13 - ½ cup grated Parmesan cheese
14 - 2 eggs, beaten
15 - ¼ cup flour, for dredging

→ Topping (Optional)

16 - 1 cup marinara sauce
17 - ½ cup shredded mozzarella
18 - Fresh basil or parsley, chopped, for garnish

# Steps:

01 - Lay chicken breasts between two sheets of parchment paper. Pound evenly with a meat mallet until about ¼ inch thick. Season both sides with salt, pepper, and Italian seasoning.
02 - In a medium bowl, mix together ricotta, mozzarella, Parmesan, sautéed spinach, garlic, and nutmeg. Stir until well combined and creamy.
03 - Spoon 2–3 tablespoons of filling onto the center of each chicken breast. Roll tightly, tucking in the sides if possible. Secure with toothpicks or tie with kitchen twine.
04 - Set up a dredging station with flour in one bowl, beaten eggs in another, and a mix of breadcrumbs and Parmesan in a third. Dredge each roll in flour, dip in egg, then coat with the breadcrumb mixture. Place seam-side down in a greased baking dish.
05 - Preheat your oven to 375°F (190°C). Lightly brush each roll with olive oil. Bake for 25–30 minutes, until the chicken is cooked through and the coating is golden brown.
06 - Spoon marinara sauce over each rollatini and top with shredded mozzarella. Return to the oven for an additional 5–7 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil or parsley before serving.

# Notes and Tips:

01 - Pounding the chicken evenly ensures uniform cooking and easier rolling.
02 - Toothpicks help secure the filling during baking.
03 - Chilling the rolled chicken for 15 minutes before baking helps maintain its shape.
04 - Placing the chicken on a wire rack in a baking sheet ensures crispier bottoms.
05 - Avoid overstuffing the chicken to prevent difficulty in rolling.

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