Print

Chicken Spinach Rollatini Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/chicken-spinach-rollatini-recipe/