Description
This best Chicken Rollatini recipe transforms chicken breasts into an elegant Italian dish wrapped around a creamy, herb-infused filling and topped with marinara sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 4 slices provolone cheese
- 1 cup fresh spinach, chopped
- 3/4 cup Italian-seasoned breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh basil leaves
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 1/2 cups marinara sauce
- 1/2 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 egg (for breading)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Pound chicken breasts to ¼-inch thickness and season both sides with salt and pepper.
- In a bowl, mix ricotta, spinach, garlic powder, oregano, basil, nutmeg, parmesan, and 1/4 cup breadcrumbs.
- Lay chicken flat, add a slice of provolone and 2 tablespoons of filling, roll up tightly and secure with toothpicks.
- Set up breading station: beat egg in one bowl, add remaining breadcrumbs to another. Dip each rollatini in egg, then coat in breadcrumbs.
- Heat olive oil in a skillet and sear rollatini on all sides until golden, 4–5 minutes.
- Place in baking dish, top with marinara sauce, cover with foil, and bake for 20–25 minutes or until chicken reaches 165°F (74°C).
- Let rest for 5 minutes, remove toothpicks, and serve with pasta or vegetables.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze uncooked rollatini for up to 2 months. Thaw overnight before baking.
- Reheat gently in oven with a splash of broth or sauce to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 90 mg