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Crispy, golden-brown chicken rollatini with melted cheese oozing out and a whole green jalapeño inside, served on a rustic plate with scattered breadcrumbs. Warm, natural lighting enhances its homemade appeal.

Chicken Rollatini

Homemade Chicken Rollatini is a delicious Italian-American dish featuring tender chicken breasts rolled around a rich filling of spinach, mozzarella, ricotta, and Parmesan, then breaded, seared, and baked in marinara sauce.
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Course: dinner, Main Course
Cuisine: Italian, Italian-American
Keyword: Almond Nut Cake Recipe, Chicken Rollatini, Chicken Rollatini Marsala, Chicken rollatini recipe, Chicken Rollatini sauce, Chicken rollatini with spinach, Chicken rollatini with spinach and mozzarella
Prep Time: 25 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 4
Calories: 400kcal
Cost: $13

Equipment

  • Meat mallet or heavy skillet (For pounding chicken evenly)
  • Plastic wrap or parchment paper (Prevents sticking while pounding)
  • Large skillet (For searing the chicken)
  • 9x13 baking dish (For baking rollatini)
  • Shallow dishes (For the breading station)
  • Instant-read thermometer (Ensures chicken is properly cooked)
  • For securing rolls (Remove before serving)

Ingredients

For the Chicken:

  • 4 Boneless - skinless chicken breasts About 1.5 lbs
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Olive oil

For the Filling:

  • 1½ cups Fresh spinach - Chopped
  • 1 cup Mozzarella cheese - Shredded
  • ½ cup Ricotta cheese
  • ¼ cup Parmesan cheese - Freshly grated
  • 2 cloves Garlic - Minced
  • 1 teaspoon Fresh basil - Chopped (or ½ teaspoon dried)
  • ¼ teaspoon Red pepper flakes - Optional

For Breading:

  • ½ cup All-purpose flour
  • 2 Large eggs - Beaten
  • 1 cup Italian-seasoned breadcrumbs
  • ¼ cup Parmesan cheese - Grated

For the Sauce & Topping:

  • 2 cups Marinara sauce
  • ½ cup Mozzarella cheese - For topping

Instructions

  • Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, then open like a book. Pound to ¼-inch thickness and season both sides with salt, pepper, and Italian seasoning.
  • In a bowl, combine chopped spinach, mozzarella, ricotta, Parmesan, garlic, basil, and red pepper flakes. Stir well.
  • Lay the chicken flat. Spread 2-3 tablespoon of filling over each breast, leaving a border. Roll tightly from the narrow end and secure with toothpicks if needed.
  • Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan. Dredge rolls in flour, dip in egg, then coat with breadcrumbs.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear each roll 2 minutes per side until golden brown.
  • Pour marinara sauce around (not over) the rolls in the skillet. Transfer to oven and bake uncovered for 20-25 minutes, until internal temp reaches 165°F (74°C).
  • Sprinkle mozzarella cheese on top. Bake for 2-3 minutes more until melted and bubbly.
  • Remove toothpicks, let rest for 5 minutes, then slice into spirals. Serve with extra sauce.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1roll | Calories: 400kcal | Carbohydrates: 20g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 750mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 2mg