Chicken Spinach Rollatini Recipe

Introduction

Chicken Spinach Rollatini is a delicious and comforting Italian-inspired dish featuring tender chicken breasts rolled with a creamy spinach and cheese filling. Baked to perfection with marinara sauce and melted mozzarella, it’s perfect for a family dinner or special occasion.

Ingredients

• 4 boneless chicken breasts (or 8 cutlets)
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp oregano
• 3 eggs, beaten
• 5 oz frozen spinach (thawed, cooked, and squeezed dry)
• 2 cups ricotta cheese
• 2 cups mozzarella cheese
• Non-stick cooking spray
• Salt and pepper to taste
• 1-2 jars marinara sauce (Victoria Marinara recommended)

Instructions

1. Step 1: Preheat your oven to 450°F (230°C) and spray a 9 x 13-inch baking dish with non-stick cooking spray.
2. Step 2: Pound the chicken breasts with a mallet until they are about 1/4 to 1/2 inch thick. If using whole breasts, cut each in half to make cutlets.
3. Step 3: In a bowl, combine the Italian bread crumbs and Parmesan cheese. Set aside.
4. Step 4: In a separate bowl, beat the eggs and set aside.
5. Step 5: Mix 1 cup of mozzarella cheese, oregano, salt, and pepper into the ricotta cheese. Set this cheese mixture aside.
6. Step 6: Lay out each chicken cutlet and spread a small amount of the ricotta cheese mixture on it. Add a layer of spinach on top, sprinkle with some mozzarella, then roll the cutlet tightly.
7. Step 7: Holding the roll tightly, dip it into the beaten eggs, then coat it thoroughly in the breadcrumb and Parmesan mixture.
8. Step 8: Place each coated roll seam side down in the prepared baking dish. Repeat with all the cutlets.
9. Step 9: Lightly spray the tops of the rolls with non-stick cooking spray and bake for 25 minutes.
10. Step 10: Remove the dish from the oven, spoon marinara sauce over the rolls, and sprinkle with the remaining mozzarella cheese.
11. Step 11: Bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
12. Step 12: Serve hot with extra marinara sauce over noodles or your favorite side. Enjoy!

Tips & Variations

• For extra flavor, add minced garlic or fresh basil to the cheese mixture.
• Use fresh spinach instead of frozen if preferred; sauté and drain it well before using.
• Substitute Italian bread crumbs with panko for a crunchier texture.
• Use a meat thermometer to ensure the chicken is fully cooked but juicy.
• Try adding sliced mushrooms or sun-dried tomatoes inside the roll for a variation.

Storage

Store leftover Chicken Spinach Rollatini in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual servings, but baking helps maintain the crispy coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Pound them to an even thickness and follow the same steps, but note they may have a slightly different texture and cooking time.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the rollatini, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Chicken Spinach Rollatini Recipe

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4.6 from 133 reviews

Chicken Spinach Rollatini is a delicious Italian-inspired baked dish featuring thinly pounded chicken cutlets stuffed with a creamy ricotta and spinach filling, coated with seasoned bread crumbs, baked to perfection, and topped with marinara sauce and melted mozzarella cheese. Perfect as a comforting dinner served over noodles.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless Chicken Breasts (or 8 cutlets)
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp oregano
• 3 eggs, beaten
• Non-stick spray
• Salt & pepper to taste

Filling

• 5 oz frozen Spinach (thawed, cooked, squeezed dry of liquid)
• 2 cups ricotta cheese
• 2 cups mozzarella cheese (divided, 1 cup mixed with ricotta and 1 cup for topping)

Sauce

• 1–2 jars marinara sauce (Victoria Marinara recommended)

Instructions

1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit while you prepare the chicken rollatini.
2. Prepare Baking Dish: Spray a 9 x 13-inch baking dish with non-stick spray to prevent sticking during baking.
3. Pound Chicken Breasts: Using a mallet, pound each chicken breast until it is between 1/4 and 1/2 inch thick for even cooking and easier rolling.
4. Cut Chicken: Cut the pounded chicken breasts in half to create cutlets, doubling the number of pieces for stuffing.
5. Prepare Coatings: In a bowl, combine the Italian bread crumbs and grated Parmesan cheese; set aside. In another bowl, beat the eggs and set aside.
6. Make Cheese Filling: In a separate bowl, mix 1 cup of shredded mozzarella, oregano, salt, and pepper into the ricotta cheese until well combined.
7. Assemble Rollatini: Lay each chicken cutlet flat, spread a small amount of the ricotta mixture evenly over it, then add a layer of spinach and sprinkle with additional mozzarella. Roll up the cutlet tightly.
8. Coat Rollatini: Hold the rolled chicken tightly, dip it into the beaten eggs, then roll it in the bread crumb and Parmesan mixture to coat completely.
9. Arrange in Dish: Place each coated chicken roll seam side down in the prepared baking dish, repeating until all are arranged.
10. Initial Bake: Lightly spray the tops of the chicken rolls with non-stick spray and bake in the preheated oven for 25 minutes.
11. Add Sauce and Cheese: Remove the baking dish from the oven and spoon marinara sauce evenly over the chicken rolls, then sprinkle the remaining mozzarella cheese on top.
12. Final Bake: Return the dish to the oven and bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is melted and bubbly.
13. Serve: Serve the chicken spinach rollatini hot with the remaining marinara sauce over cooked noodles or your preferred side. Enjoy!

Notes

• You can substitute fresh spinach for frozen if preferred; be sure to sauté and drain well to remove excess moisture.
• Use a meat mallet or rolling pin to carefully pound the chicken evenly without tearing it.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• Victoria Marinara is recommended for its rich flavor but feel free to use your favorite marinara sauce.
• For a lower carb version, serve without noodles or use zucchini noodles.

Keywords: Chicken Rollatini, Spinach Rollatini, Baked Chicken, Italian Chicken Recipe, Stuffed Chicken, Ricotta Chicken, Marinara Chicken