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Transform your Italian Dinner with this Chicken Rollatini recipe! Flattened chicken breasts are rolled with a creamy filling of ricotta, mozzarella, spinach, and seasonings, then coated in crispy breadcrumbs. Baked, pan-fried, or air-fried, this dish offers a golden crust and a tender, cheesy center. Perfect for weeknights or special occasions, it’s quick, nutrient-rich, and pairs beautifully with marinara or Alfredo sauce for a restaurant-quality meal at home.

Why You’ll Love This Chicken Rollatini

This Chicken Rollatini is a standout Italian Dinner:

Gourmet Made Simple: Impressive flavors with easy prep.
Flexible Cooking: Choose baking, frying, or air-frying to suit your style.
Prep-Ahead Ease: Assemble up to a day in advance for stress-free meals.
Wholesome: High-protein with spinach for a nutritious boost.
Customizable: Adapt fillings or sauces for your taste.
I made this Italian Dinner for a family gathering, and everyone thought it was straight from a trattoria!

Ingredients for Chicken Rollatini

Here’s what you’ll need for Chicken Rollatini (serves 4):

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup fresh spinach, sautéed and drained
1 tsp garlic powder
1 tsp dried basil
1 cup Italian-seasoned breadcrumbs (or panko)
2 large eggs, beaten
2 tbsp olive oil
Salt and pepper, to taste
Marinara or Alfredo sauce (optional, for serving)
Fresh parsley, chopped (optional, for garnish)

Ingredient Tips:

Chicken: Select uniform breasts for even rolling; pound to ¼-inch thickness.
Spinach: Sauté and drain thoroughly to prevent a soggy filling.
Breadcrumbs: Panko for extra crunch; season plain breadcrumbs if needed.
Ricotta: Full-fat for creaminess; drain if watery.
Olive Oil: Essential for a golden crust when frying or baking.

Directions for Chicken Rollatini

Let’s create this delicious Chicken Rollatini!

Prepare the Chicken

I place each chicken breast between plastic wrap and pound to a ¼-inch thickness with a meat mallet, working from the center outward for evenness.

Make the Filling

In a medium bowl, I combine 1 cup ricotta, 1 cup mozzarella, ¼ cup Parmesan, 1 cup sautéed spinach, 1 tsp garlic powder, 1 tsp dried basil, and a pinch of salt and pepper, mixing until creamy and cohesive.

Assemble Rollatini

I lay each flattened chicken breast on a clean surface, spread 2–3 tbsp of filling over it, leaving a ½-inch border, and roll tightly from the narrower end, tucking in the sides. I secure each roll with 2–3 toothpicks at angles.

Coat Rolls

I set up two shallow dishes: one with 2 beaten eggs, another with 1 cup breadcrumbs. I dip each roll in egg, letting excess drip off, then coat in breadcrumbs, pressing gently. For extra crispiness, I double-coat by repeating the process.

Cook Rollatini

Baking: I place rolls seam-side down in a greased baking dish, brush with 1 tbsp olive oil, and bake at 375°F (190°C) for 25–30 minutes, until golden and 165°F internally.
Pan-Frying: I heat 1 tbsp olive oil in a skillet over medium heat, cooking rolls for 4–5 minutes per side until golden and cooked through.
Air-Frying: I spray rolls with oil, air-fry at 375°F for 15–18 minutes, flipping halfway, until crispy.

Serve

I let the rollatini rest for 5 minutes, remove toothpicks, and serve with marinara or Alfredo sauce, garnished with parsley and Parmesan if desired.

Nutrition

Prep Time: 20 minutes
Cook Time: 25–30 minutes (baking)
Total Time: ~50 minutes
Servings: 4 (1 roll each)
Calories: ~450 kcal per serving
Macros per Serving: 20g carbs, 40g protein, 25g fat, 2g fiber

Variations for Chicken Rollatini

Try these twists on Chicken Rollatini:

Prosciutto Kick: Add prosciutto slices under the filling for a salty boost.
Mushroom Swap: Use sautéed mushrooms instead of spinach for earthy flavor.
Mediterranean Style: Incorporate feta, sun-dried tomatoes, and olives in the filling.
Herb Twist: Replace basil with fresh thyme for a fragrant Italian Dinner.
Gluten-Free: Opt for gluten-free breadcrumbs for dietary needs.

Serving Ideas:

Serve with roasted asparagus or an arugula salad for a light Italian Dinner.
Pair with garlic mashed potatoes or risotto for a hearty meal.
Drizzle with marinara and start with an antipasto platter for an Italian feast.

Storage

I store Chicken Rollatini leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350°F (175°C) for 10–15 minutes or air-fry for 5–7 minutes to keep the crust crispy. For meal prep, I assemble and bread rolls, refrigerate for up to 24 hours, and cook when ready. To freeze, I wrap unbaked rolls tightly and store for up to 2 months, thawing in the fridge before cooking.

FAQs About Chicken Rollatini

Can I use different cheeses in Chicken Rollatini?
Yes, I swap mozzarella for provolone for a unique Italian Dinner flavor.

How do I prevent the filling from leaking?
I secure rolls with toothpicks and tuck the sides tightly while rolling.

Can I prep this Italian Dinner ahead?
I assemble and bread rolls up to 24 hours in advance, refrigerating until cooking.

What sides go with Chicken Rollatini?
I pair it with a garden salad, roasted veggies, or pasta with marinara.

Is Chicken Rollatini gluten-free?
I use gluten-free breadcrumbs and check ingredients to make it gluten-free.

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Conclusion

This Chicken Rollatini recipe brings restaurant-quality Italian Dinner to your table with ease. Its crispy breadcrumb coating, creamy spinach-cheese filling, and versatile cooking methods make it perfect for busy weeknights or elegant gatherings. Try it with your favorite sauce and sides, and enjoy a dish that’s as delicious as it is impressive!