Baked Chicken Rollatini with Spinach
This Baked Chicken Rollatini with Spinach is a cheesy, savory delight packed with tender chicken and nutritious greens. Perfect for family dinners or impressing guests!
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.