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Turn plain chicken breasts into something that looks totally fancy with this Italian-inspired dish. With creamy spinach and cheese tucked inside, the chicken stays juicy and gets perfectly golden while it cooks. Trust me, people will think you spent all afternoon on it.
When I needed something impressive without spending all night cooking, I whipped these up for a fun dinner get-together. People thought I ordered from a fancy place! Now, anytime I want to upgrade plain chicken, I go straight to this.
Must-Have Ingredients
- Dried basil brings that classic Italian vibe to every bite
- Garlic powder gives a gentle, tasty kick to the filling and blends right in
- Olive oil takes care of getting your crust perfectly crisp and golden
- Large eggs let the breadcrumbs stick like glue to the chicken rolls
- Italian seasoned breadcrumbs make the outside crunch. Try panko if you want even more crispiness
- Fresh spinach is the hero for that pop of green and makes the filling extra good. Squeeze it out so it isn't watery
- Parmesan cheese gives a sharp, salty punch and takes the flavor up a notch
- Ricotta cheese keeps the middle creamy and stops the chicken from drying out
- Mozzarella cheese melts like a dream so you get a cheesy stretch with every slice
- Boneless skinless chicken breasts are what you roll everything up in. Try to find ones that are about the same size
Simple Step List
- Cook It Up
- If you're baking, throw the rolls seam side down into a greased dish and pop in the oven until they're browned and the inside hits 165°F. Pan frying? Go for medium heat and turn often for even color. Air fryer? A quick mist of oil gives the crunchiest finish.
- Bread the Rolls
- Set up your station—one bowl with whisked eggs, another with breadcrumbs. Dip each filled chicken roll in the egg, let the extra drip, then coat in breadcrumbs. Want more crunch? Repeat both steps again
- Put Them Together
- Put the flattened chicken on your work space. Smear about 2 to 3 spoonfuls of filling on each, leaving some space at the edge. Starting at the thin end, roll it up tight, keep the sides tucked in, then use 2 or 3 toothpicks at an angle to hold it shut
- Mix Up the Filling
- In a bowl, stir your filling ingredients but be gentle. It should be smooth and thick so it stays put. Be sure the garlic powder and herbs are mixed in well. Taste and spice it how you like now, before it goes in the chicken
- Get the Chicken Ready
- Cover each chicken breast in some plastic wrap so you don't make a mess. Use the flat side of a meat mallet, start in the center, and work outward using steady, gentle whacks. Aim for about a quarter inch thick all over. Don't rush, since even pieces make for better cooking.
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Spinach honestly changes everything here. I first tried using it because I had some in my fridge that was starting to wilt. It adds a deep flavor and balances all the creamy cheese. Now if I skip it, everyone in the house notices!
Prep Ahead Tips
These are a meal prep dream. You can build and bread the rolls, put them on a parchment tray, cover them up, and stash in the fridge for up to a day. Let them sit out half an hour before you bake so they're not freezing cold. Perfect when you want to do the messy parts ahead so you can chill when guests arrive.
Tasty Ways to Change It
Switch things up depending on what you've got. Try laying some prosciutto under the cheese for salty goodness, or use sautéed mushrooms instead of spinach for a more earthy vibe. Want to go Mediterranean? Mix in sun dried tomatoes, feta, and some olives. Toss in fresh herbs like rosemary or thyme instead of basil if you want. Every tweak makes it totally new but still impressive
What to Serve With It
This goes great with lighter sides that let it shine but don't steal the show. Try roasted asparagus or a zippy arugula salad with a splash of lemon dressing. Feeling hungry? Garlic mashed potatoes or plain risotto will soak up all the flavor. Add a spoon of marinara sauce before eating for an awesome pop of color and a hint of tang. Or go all out—do an antipasto board first, then finish your meal with lemon sorbet.
Common Queries
- → Could I pick another type of cheese for the filling?
Definitely! Switch mozzarella with provolone or combine different cheeses you like for an interesting twist.
- → How can I stop the rolls from falling apart while cooking?
Use toothpicks to tightly hold them together. That way, the filling stays put while you cook.
- → Is it possible to prep this dish in advance?
For sure! Assemble the rolls, coat them, and stash them in the fridge. Try to cook them within a day for best results.
- → What could I serve alongside Chicken Rollatini?
Add a garden salad, roasted veggies, or pasta with marinara to make the meal complete.
- → How do I make this meal work for a gluten-free diet?
Simply use gluten-free breadcrumbs and double-check that the other items you use are marked gluten-free.
- → What’s the best way to warm up leftovers?
Heat the oven to 350°F (175°C) and bake them for 10-15 minutes, or pop them in the air fryer for a faster option.