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Chicken Rollatini stuffed with melted mozzarella, herbs, and sun-dried tomatoes, sliced open with gooey cheese spilling out, garnished with fresh herbs on a white plate.

Chicken Rollatini

Homemade Chicken Rollatini is a delicious Italian-American dish featuring tender chicken breasts rolled around a rich filling of spinach, mozzarella, ricotta, and Parmesan, then breaded, seared, and baked in marinara sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4
Calories: 400kcal
Course: dinner, Main Course
Cuisine: Italian, Italian-American
Keyword: Almond Nut Cake Recipe, Chicken Rollatini, Chicken Rollatini Marsala, Chicken rollatini recipe, Chicken Rollatini sauce, Chicken rollatini with spinach, Chicken rollatini with spinach and mozzarella
Cost: $13

🍳 Equipment

  • Meat mallet or heavy skillet (For pounding chicken evenly)
  • Plastic wrap or parchment paper (Prevents sticking while pounding)
  • Large skillet (For searing the chicken)
  • 9x13 baking dish (For baking rollatini)
  • Shallow dishes (For the breading station)
  • Instant-read thermometer (Ensures chicken is properly cooked)
  • For securing rolls (Remove before serving)

🛒 Ingredients

For the Chicken:

  • 4 Boneless - skinless chicken breasts About 1.5 lbs
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Olive oil

For the Filling:

  • 1½ cups Fresh spinach - Chopped
  • 1 cup Mozzarella cheese - Shredded
  • ½ cup Ricotta cheese
  • ¼ cup Parmesan cheese - Freshly grated
  • 2 cloves Garlic - Minced
  • 1 teaspoon Fresh basil - Chopped (or ½ teaspoon dried)
  • ¼ teaspoon Red pepper flakes - Optional

For Breading:

  • ½ cup All-purpose flour
  • 2 Large eggs - Beaten
  • 1 cup Italian-seasoned breadcrumbs
  • ¼ cup Parmesan cheese - Grated

For the Sauce & Topping:

  • 2 cups Marinara sauce
  • ½ cup Mozzarella cheese - For topping

📋 Instructions

  • Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, then open like a book. Pound to ¼-inch thickness and season both sides with salt, pepper, and Italian seasoning.
  • In a bowl, combine chopped spinach, mozzarella, ricotta, Parmesan, garlic, basil, and red pepper flakes. Stir well.
  • Lay the chicken flat. Spread 2-3 tablespoon of filling over each breast, leaving a border. Roll tightly from the narrow end and secure with toothpicks if needed.
  • Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan. Dredge rolls in flour, dip in egg, then coat with breadcrumbs.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear each roll 2 minutes per side until golden brown.
  • Pour marinara sauce around (not over) the rolls in the skillet. Transfer to oven and bake uncovered for 20-25 minutes, until internal temp reaches 165°F (74°C).
  • Sprinkle mozzarella cheese on top. Bake for 2-3 minutes more until melted and bubbly.
  • Remove toothpicks, let rest for 5 minutes, then slice into spirals. Serve with extra sauce.

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 1roll | Calories: 400kcal | Carbohydrates: 20g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 750mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 2mg