Chicken Rollatini
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.
Ingredients
For the Chicken Rollatini
- 4 boneless skinless chicken breasts, pounded to ¼-inch thickness
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 cup fresh spinach sautéed and chopped
- ½ cup Italian-seasoned breadcrumbs
- 2 large eggs beaten
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
Optional Garnish
- Fresh parsley chopped
- Extra grated parmesan cheese
Instructions
- Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to ¼-inch thickness.
- In a bowl, mix ricotta, parmesan, mozzarella, sautéed spinach, garlic powder, dried basil, salt, and pepper.
- Lay out the flattened chicken breasts. Spread a thin layer of the cheese filling onto each breast, leaving a small border. Roll tightly and secure with toothpicks.
- Dip each roll in the beaten eggs, ensuring it’s fully coated. Then, roll it in breadcrumbs for an even crust.
- Preheat your oven to 375°F (190°C). Arrange the rolls in a greased baking dish and bake for 25-30 minutes until golden brown.
- Heat olive oil in a skillet over medium heat. Cook the rolls for 3-4 minutes on each side until golden, then finish baking in the oven if needed.
- Preheat the air fryer to 360°F (182°C). Place rolls in the basket, ensuring they don’t touch, and cook for 10-15 minutes, turning halfway.
- Allow the rolls to rest for 5 minutes after cooking. Remove toothpicks, garnish with parsley and extra parmesan, and serve warm.
Notes
- Pound chicken breasts evenly for consistent cooking.
- Use toothpicks to prevent the rolls from unwrapping during cooking.
- Drizzle marinara or Alfredo sauce over the rolls for added richness.
- Use panko breadcrumbs for an extra-crispy coating.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.