Chicken Rollatini Guide (Print Version)
# Ingredients:
→ For the Chicken Rollatini
01 -
4 boneless, skinless chicken breasts (pounded to ¼-inch thickness)
02 -
1 cup shredded mozzarella cheese
03 -
1/2 cup ricotta cheese
04 -
1/4 cup grated parmesan cheese
05 -
1 cup fresh spinach, sautéed and chopped
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried basil
08 -
Salt and pepper, to taste
09 -
2 large eggs, beaten
10 -
1/2 cup Italian-seasoned breadcrumbs
11 -
2 tablespoons olive oil
→ Optional Garnish
12 -
Fresh parsley, chopped
13 -
Extra grated parmesan cheese
# Instructions:
01 -
Place each chicken breast between plastic wrap and gently pound with a meat mallet until they’re about 1/4-inch thick.
02 -
In a bowl, stir together the ricotta, mozzarella, parmesan, sautéed spinach, garlic powder, basil, salt, and pepper until well combined.
03 -
Lay the flattened chicken breasts flat. Spread a thin layer of the cheese and spinach filling over each piece, keeping a small border around the edges. Roll tightly and secure with toothpicks.
04 -
Dip each chicken roll in beaten eggs, then coat evenly with seasoned breadcrumbs.
05 -
Preheat oven to 375°F (190°C). Arrange rolls in a lightly greased baking dish and bake for 25–30 minutes until cooked through and golden on top.
06 -
Pan-Fry: Cook in olive oil over medium heat for 3–4 minutes per side until golden, then finish in oven if needed. Air Fry: Cook in a 360°F (182°C) air fryer for 10–15 minutes, flipping once halfway.
07 -
Let the rollatini rest for 5 minutes. Remove toothpicks, garnish with parsley and extra parmesan, and serve warm.
# Notes:
01 -
For extra flavor, top with marinara or Alfredo sauce before serving.
02 -
Use panko breadcrumbs for a crunchier texture.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 2 months.