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Plated chicken rollatini with melted mozzarella and herbs spilling out, garnished with fresh rosemary and served in a rich sauce.

Chicken Rollatini

Family-favorite chicken rollatini stuffed with creamy ricotta, spinach, and herbs, breaded and pan-browned, then baked until juicy. Tricks: drain wet ingredients, pound evenly to ¼-inch, press breadcrumbs on and rest 10 minutes, and bake to 165°F.
5 from 1 vote
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Course: Main Course
Cuisine: American, Italian
Keyword: Best chicken rollatini recipe, Chicken Rollatini all recipes, Chicken rollatini Italian style, Chicken rollatini Lidia, Chicken Rollatini Marsala, Chicken Rollatini sauce, Chicken rollatini with ham and cheese, Chicken rollatini with spinach
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting: 5 minutes
Total Time: 55 minutes
Servings: 4
Calories: 520kcal
Cost: $22

Equipment

  • 1 Meat mallet (Pound chicken evenly to ¼-inch)
  • 1 Plastic wrap (Place over chicken before pounding)
  • 1 Toothpicks (Secure rolls so filling stays in)
  • 1 Oven-safe skillet (For browning, then baking)
  • 1 9x13 baking dish (If not using skillet for baking)
  • 1 Instant-read thermometer (Ensure chicken reaches 165°F)
  • 1 3 shallow dishes (For flour, eggs, breadcrumbs)
  • 1 Strainer & paper towels (Drain ricotta, squeeze spinach)

Ingredients

  • 4 Boneless chicken breasts - Pounded to ¼-inch
  • ½ cup All-purpose flour - For dredging
  • 2 Large eggs - Beaten
  • 1½ cups Italian breadcrumbs - Or plain + Italian seasoning
  • 3 tablespoon Olive oil - For browning
  • 1 teaspoon Kosher salt - Divided
  • ½ teaspoon Black pepper - Divided
  • 1 cup Ricotta cheese - Drained 30 min
  • 1 cup Baby spinach - Wilted & squeezed dry
  • 1 cup Mozzarella cheese - Shredded
  • ¼ cup Parmesan cheese - Finely grated
  • 2 tablespoon Fresh basil - Chopped or 1 tablespoon dried
  • 2 Garlic cloves - Minced
  • 1 tablespoon Cream cheese - Optional “grandma’s trick”
  • Pinch Salt & pepper - For filling

Instructions

  • Preheat oven, set up dredging dishes, and drain ricotta and spinach thoroughly
    Wooden table setup with bowls of flour, ricotta mixture with an egg, sautéed spinach, whole eggs, and more flour for breading.
  • Pound chicken breasts evenly to quarter-inch thickness and season lightly with salt and pepper
    Prep bowls on a marble surface showing flour, a beaten egg mixture with spinach, raw chicken layered with spinach and cheese, and a dish of parmesan.
  • Spread ricotta spinach mixture over chicken breasts while leaving edges clean for rolling
    Ingredients on a table—bowls of spinach, ricotta, parmesan, eggs, and a plate with breadcrumb-coated chicken rolls stuffed with cheese and spinach.
  • Roll chicken tightly, coat in flour, eggs, and breadcrumbs, then rest before cooking
    Baked chicken breasts stuffed with ricotta and spinach, topped with golden breadcrumbs, arranged on a white plate.
  • Brown rolls in oil, bake until cooked through at 165°F, then rest before slicing and serving
    Plated chicken rollatini with melted mozzarella and herbs spilling out, garnished with fresh rosemary and served in a rich sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 520kcal (26%) | Carbohydrates: 23g (8%) | Protein: 53g (106%) | Fat: 24g (37%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 155mg (52%) | Sodium: 980mg (43%) | Potassium: 680mg (19%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 1700IU (34%) | Vitamin C: 6mg (7%) | Calcium: 390mg (39%) | Iron: 2.1mg (12%)
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