Description

Tender chicken breasts rolled around a creamy cheese and spinach filling, coated in crisp breadcrumbs, and cooked until golden. Whether baked, pan-fried, or air-fried, this dish delivers comfort and elegance in every bite.

Ingredients

Scale

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

1. Prepare the Chicken

Place chicken breasts between sheets of plastic wrap or parchment paper. Pound to an even ¼-inch thickness using a meat mallet.

2. Make the Filling

In a bowl, combine ricotta, mozzarella, parmesan, chopped spinach, garlic powder, dried basil, salt, and pepper. Mix until smooth and uniform.

3. Assemble the Rollatini

Lay each chicken breast flat. Spread a thin layer of filling, leaving a small border. Roll up tightly and secure each with toothpicks.

4. Coat the Rolls

Dip each roll in the beaten eggs, then coat evenly with breadcrumbs.

Cooking Methods

Baking

Preheat oven to 375°F (190°C).
Place rolls seam-side down in a greased baking dish.
Bake for 25–30 minutes, until golden brown and internal temperature reaches 165°F.

Pan-Frying

Heat olive oil in a skillet over medium heat.
Sear rolls for 3–4 minutes per side until golden.
Transfer to the oven to finish baking for 10–15 minutes if needed.

Air Frying

Preheat air fryer to 360°F (182°C).
Arrange rolls in the basket without touching.
Air fry for 10–15 minutes, turning halfway through.

Notes

Even Thickness: Ensures consistent cooking and easier rolling.
Securing: Use toothpicks to prevent the rolls from unraveling.
Serving Suggestions: Excellent with marinara, Alfredo, or pesto sauce.
Breadcrumb Option: Panko adds extra crunch.

Storage:
- Refrigerate in an airtight container for up to 3 days.
- Freeze tightly wrapped for up to 2 months. Reheat in oven or air fryer.