Chicken Rollatini Parmesan
This Chicken Rollatini Parmesan is a cheesy, savory delight! Tender chicken cutlets rolled with spinach and ricotta, topped with marinara and melted mozzarella.
Equipment
- Oven
- Mixing Bowls
- Baking Dish
- Meat Mallet or Rolling Pin
- Cooking spray
Ingredients
- 8 thin cutlets chicken 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach squeezed dry of any liquid
- 6 tablespoons part-skim ricotta cheese
- 6 oz part-skim mozzarella cheese I used Polly-O
- olive oil non-stick spray
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Place the chicken cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
- In a mixing bowl, combine the squeezed dry spinach, part-skim ricotta cheese, 2 tablespoons of grated parmesan cheese, and a pinch of salt and pepper. Mix thoroughly until well combined.
- Take one chicken cutlet and place about 2 tablespoons of the spinach and ricotta mixture at the wider end of the cutlet. Roll it up tightly, starting from the filled end, and secure with a toothpick if necessary. Repeat with remaining cutlets.
- Set up a breading station with one bowl containing egg whites and another with whole wheat breadcrumbs mixed with the remaining parmesan cheese. Dip each rollatini in egg whites, then roll in breadcrumb mixture until fully coated.
- Spray a baking dish with olive oil non-stick spray. Place breaded chicken rollatini seam-side down in the dish. Spray tops lightly with olive oil spray.
- Pour the pomodoro sauce evenly over the chicken rollatini. Sprinkle mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and cheese is golden and bubbly.
- Let the rollatini rest for a few minutes after baking. Garnish as desired and serve.
Notes
- Make sure to squeeze out as much moisture from the spinach as possible to avoid watery filling.
- Try different cheeses like feta or goat cheese in the filling for new flavors.
- Leftover filling makes a great dip for toasted bread or pasta topping.
- Assemble ahead and refrigerate up to 24 hours before baking; add extra baking time if baking from cold.
- Freeze individual portions wrapped tightly for meal prep; thaw overnight before reheating.