If you’re looking to impress at your next dinner party or just want to enjoy a wholesome meal with your family, then look no further than Baked Chicken Rollatini with Spinach. This dish combines tender chicken breasts stuffed with a savory spinach filling, all topped with a cheesy crust that will leave everyone asking for seconds. It’s a delightful way to incorporate greens into your diet while savoring the delicious flavors of Italian cuisine. Let’s dive into this mouthwatering recipe that is sure to become a staple in your kitchen.
The Upside of Baked Chicken Rollatini with Spinach
Baked Chicken Rollatini with Spinach is not just an ordinary chicken dish; it offers a variety of health benefits while being incredibly tasty. This dish is packed with protein from the chicken and nutrients from the spinach, making it a balanced meal option. The addition of Parmesan and mozzarella gives it a rich, cheesy flavor that pairs wonderfully with the tender chicken. Plus, baking instead of frying means you can enjoy all the deliciousness without the extra oil and calories. It’s a great way to sneak in some greens for those who might be picky eaters, and it’s perfect for meal prep, allowing you to enjoy leftovers throughout the week.
The Ingredient Lineup
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2 cups baby spinach, fresh and coarsely chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 cup Italian-style breadcrumbs or panko
Cook’s Kit
- Large mixing bowl – for combining your spinach filling.
- Meat mallet or rolling pin – to flatten the chicken breasts for easy rolling.
- Oven-safe baking dish – to hold your rollatini while they bake to perfection.
- Cooking spray or parchment paper – to prevent sticking and make cleanup easy.
Baked Chicken Rollatini with Spinach — Do This Next
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your rollatini will bake evenly and get that perfect golden crust.
Step 2: Prepare the Spinach Filling
In a large mixing bowl, combine the extra virgin olive oil and minced garlic. Sauté the garlic lightly for about a minute until fragrant. Then, add the coarsely chopped spinach, kosher salt, and pepper. Mix everything together until the spinach is well coated and wilted from the warmth of the garlic.
Step 3: Flatten the Chicken Breasts
Using a meat mallet or rolling pin, carefully pound the chicken breasts to about 1/2 inch thickness. This will help them roll easily and cook uniformly.
Step 4: Assemble the Rollatini
Lay the flattened chicken breasts out on a clean surface. Place a generous spoonful of the spinach mixture on each chicken breast, then sprinkle with grated Parmesan cheese. Roll the chicken tightly from one end to the other, securing the filling inside.
Step 5: Coat with Breadcrumbs
In a shallow dish, pour the Italian-style breadcrumbs or panko. Roll each chicken rollatini in the breadcrumbs, making sure to coat them evenly on all sides.
Step 6: Arrange and Bake
Place the breaded chicken rollatini seam-side down in a greased oven-safe baking dish. If desired, sprinkle a bit more mozzarella cheese on top for an extra cheesy finish. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the breadcrumbs are golden and crispy.
Allergy-Friendly Substitutes
- Olive oil can be replaced with avocado oil for a different flavor.
- Use gluten-free breadcrumbs or crushed nuts for a gluten-free option.
- For a dairy-free version, substitute the cheeses with plant-based alternatives.
- Fresh spinach can be swapped for kale or Swiss chard, depending on your preference.
Pitfalls & How to Prevent Them
- Overcooking the chicken can lead to dryness. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Not flattening the chicken enough may cause the rollatini to be difficult to roll. Take your time to pound them evenly.
- Using too much filling can lead to bursting. Stick to a moderate amount to ensure easy rolling.
- Make sure your oven is fully preheated before baking to achieve the best texture.
Keep-It-Fresh Plan
Once your Baked Chicken Rollatini with Spinach is prepared, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for a quick meal. You can also freeze the rollatini before baking for up to 3 months. Just thaw them in the refrigerator overnight before baking as directed.
Baked Chicken Rollatini with Spinach Q&A
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach. Just be sure to thaw it completely and squeeze out any excess moisture before mixing it with the other ingredients.
What can I serve on the side with this dish?
Pair your rollatini with a fresh garden salad, roasted vegetables, or a side of pasta for a complete meal that’s sure to please.
Can I make this dish ahead of time?
Absolutely! You can assemble the rollatini and store them in the refrigerator for up to a day before baking. Just make sure to cover them tightly to prevent drying out.
Is there a way to make this recipe spicier?
If you enjoy a bit of heat, consider adding red pepper flakes to the spinach filling or using pepper jack cheese instead of mozzarella for an extra kick.
More from the Kitchen
Bring It to the Table
Now that you’ve created this stunning Baked Chicken Rollatini with Spinach, it’s time to serve it up! The golden, crispy exterior combined with the tender chicken and cheesy spinach filling is a sight to behold. Add a sprinkle of fresh herbs or a squeeze of lemon for a touch of freshness and color. Whether it’s a cozy family dinner or an elegant gathering with friends, this dish is sure to be a hit. Enjoy each bite, and don’t forget to share the recipe with your loved ones—they’ll thank you for it!
Baked Chicken Rollatini with Spinach
Equipment
- Large Mixing Bowl
- Meat Mallet or Rolling Pin
- Oven-safe baking dish
- Cooking Spray or Parchment Paper
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 2 cups baby spinach fresh and coarsely chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 cup Italian-style breadcrumbs or panko
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking and a golden crust.
- In a large mixing bowl, combine the extra virgin olive oil and minced garlic. Sauté the garlic lightly for about a minute until fragrant. Then add the coarsely chopped spinach, kosher salt, and pepper. Mix until the spinach is well coated and wilted from the warmth.
- Using a meat mallet or rolling pin, carefully pound the chicken breasts to about 1/2 inch thickness for easy rolling and uniform cooking.
- Lay the flattened chicken breasts on a clean surface. Place a generous spoonful of the spinach mixture on each, then sprinkle with grated Parmesan cheese. Roll the chicken tightly to secure the filling inside.
- Pour the Italian-style breadcrumbs or panko into a shallow dish. Roll each chicken rollatini in the breadcrumbs, coating evenly on all sides.
- Place the breaded rollatini seam-side down in a greased oven-safe baking dish. Optionally, sprinkle extra mozzarella cheese on top. Bake for 25-30 minutes until cooked through and breadcrumbs are golden and crispy.
Notes
- Use a meat thermometer to avoid overcooking; chicken is done at 165°F (75°C).
- Flatten chicken breasts evenly for easy rolling and uniform cooking.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze before baking for up to 3 months.
