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Chicken rollatini has always been my go-to dinner when I want something comforting that still looks impressive on the table. Generous with cheese and packed with tender spinach, this dish is perfect for weeknights or when you want to wow guests without spending all day in the kitchen.
My first chicken rollatini was the highlight of a cozy Saturday night at home. Ever since, it’s been the recipe I reach for when I want to serve something both special and accessible.
Ingredients
- Boneless skinless chicken breasts: Use thick fresh cuts and pound evenly for tender rolls that cook uniformly
- Shredded mozzarella cheese: Adds melty goodness Opt for whole milk mozzarella for better texture
- Ricotta cheese: Gives creamy body to the filling Choose a high-quality whole milk ricotta for best flavor
- Grated parmesan cheese: Brings sharp nutty notes Always grate fresh if you can for extra flavor
- Fresh spinach sautéed and chopped: Packs in color plus a serving of veggies Baby spinach works best for tenderness
- Italian seasoned breadcrumbs: Creates a crisp coating Choose a brand with real herbs
- Large eggs beaten: Acts as a binder and helps the breadcrumbs stick Use fresh eggs for best results
- Olive oil: Helps with browning and flavor Choose extra virgin for richer taste
- Garlic powder: Boosts savory notes Opt for a fine powder for an even blend
- Dried basil: Adds herb aroma Rub between your fingers before adding to release oils
- Salt and pepper: Rounds out the flavors Always season to taste using kosher salt and freshly ground pepper if possible
- Fresh parsley: Optional for garnish Brightens the presentation
- Extra grated parmesan cheese: Optional for serving Adds that classic Italian touch
Step-by-Step Instructions
- Prepare the Chicken:
- Lay each chicken breast between two sheets of plastic wrap and use a meat mallet to pound evenly to a quarter inch thickness A gentle even hand ensures the chicken cooks through without drying out
- Prepare the Filling:
- Combine ricotta parmesan mozzarella sautéed spinach garlic powder basil salt and pepper in a bowl Mix until smooth and thoroughly combined You want a thick creamy filling that holds its shape
- Assemble the Rollatini:
- Place the flattened chicken breasts on a cutting board Spread a generous but even layer of the cheese mixture over each breast Leave a small border at the edges to prevent overflow Carefully roll each piece up snugly and use toothpicks to keep them closed
- Coat the Rolls:
- Dip each roll into the beaten eggs turning to coat every side Allow excess egg to drip off then roll in the breadcrumbs pressing lightly for good coverage This step locks in moisture and adds crunch
- Cook the Rollatini:
- If baking Preheat your oven to three hundred seventy five degrees fahrenheit Place the prepared rolls in a greased baking dish Bake uncovered for twenty five to thirty minutes until golden brown and the chicken reaches an internal temperature of one hundred sixty five degrees fahrenheit
If pan frying Heat olive oil in a skillet over medium heat Add the chicken rolls and cook three to four minutes per side until deeply golden Transfer to the oven to finish cooking through if needed
If using an air fryer Preheat to three hundred sixty degrees fahrenheit Arrange the rolls so they do not touch Cook for ten to fifteen minutes turning halfway until crisp and fully cooked - Rest and Serve:
- Let the rolls rest for five minutes after cooking Remove toothpicks Slice if desired Garnish with chopped parsley and extra parmesan Serve warm for best taste
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Mozzarella is what won my kids over they loved watching it melt and bubble in the oven and now I always tuck a bit extra inside for extra melty bites I remember making a double batch once because everyone fought over the leftovers
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days To reheat use the oven or air fryer to retain crispness You can also freeze cooked rollatini for up to two months just thaw overnight before reheating
Ingredient Substitutions
You can swap fresh spinach for thawed frozen spinach just be sure to squeeze out excess moisture No ricotta Try cottage cheese or cream cheese For added crunch replace Italian breadcrumbs with panko and boost flavor with a sprinkle of Italian seasoning
Serving Suggestions
Chicken rollatini shines next to buttery pasta or a crisp green salad For a more decadent dinner drizzle with warm marinara or creamy Alfredo sauce and serve with garlic bread This dish also works well as a make-ahead option for gatherings
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Cultural and Historical Context
Rollatini is a word you’ll see in Italian American kitchens and it refers to thin slices of meat rolled around a filling The spirit of this dish comes from classic Italian involtini which varies region by region This interpretation brings together the Italian love for layered flavors and the American knack for crowd pleasing casseroles
Recipe FAQs
- → What type of chicken is best for rollatini?
Boneless, skinless chicken breasts work best. Pound to a ¼-inch thickness for easy rolling and even cooking.
- → Can I substitute the cheese filling ingredients?
Yes! Try different cheese blends like provolone or fontina and swap in other leafy greens such as kale if desired.
- → How can I keep the rolls from unwrapping during cooking?
Secure each rolled chicken piece with toothpicks before cooking to hold its shape.
- → Is it possible to make these ahead of time?
Assemble the rolls in advance and refrigerate for up to 24 hours before coating and cooking when ready to serve.
- → How do I get a crispier coating?
Use panko breadcrumbs instead of regular ones for a crunchier exterior.
- → What's the best way to reheat leftovers?
Reheat in an oven or air fryer to restore the crispy coating and keep the filling creamy.