Chicken Rollatini

Try out this easy yet impressive dish. You can make it light using egg whites and part skim cheese or go all out with the full fat. Everything in moderation, right? I made this last night, so it’s easy enough for a weeknight dish. I also added my favorite recipe for salad dressing. Add it to an Arugula salad that will pair perfectly with this dish.

Chicken Rollatini

Start off with Chicken breasts. Filet them in half so they’re nice and thin

Season both sides with Salt and Pepper

Prepare breadcrumb mixture and egg wash

Grate a little of your Mozzarella to put into spinach mixture

Mix together ricotta, shredded mozzarella, remaining egg wash, remaining Parmesan and spread a couple tablespoons on each filet

Roll them up

Dip into egg wash

Then into bread crumbs

Place them seam side down in a baking pan

Pour yourself a glass of wine and take a picture. Why? Because you deserve it after washing the chicken off your hands between every shot.

What is this? Glad you asked. It’s my homemade cheese cutter my brother-in-law made me for Christmas 🙂

Slice your Mozzarella nice and thin like

Take your glorious Rollatini’s out of the oven

Top with Marinara

And that sliced Mozzarella and put back in the oven for a few more minutes

Plate and let your eyes feast

Mouth watering Rollatini’s in no time

Enjoy!

Chicken Rollatini
Printable Recipe

Ingredients

* 4 Chicken Breast fileted in half
* 1/2 cup Italian seasoned breadcrumbs
* 1/4 cup grated Parmesan cheese
* 1/4 cup egg wash (you can use egg whites or egg beaters to lighten up the dish)
* 3/4 cup frozen spinach, squeeze dry
* 1/2 cup ricotta cheese
* 6 oz mozzarella (real mozzarella, the kind you find floating in water
* 1 Tablespoon of Olive Oil, or you can use a Pam olive oil spray
* 1 cup marinara sauce
* Salt and Pepper

Directions

Preheat oven to 450°.Wash and dry breasts, filet in half so they’re nice and thin. Season both sides with salt and pepper. Lightly coat baking dish or pan with olive oil or spray. Combine breadcrumbs and half the Parmesan cheese in a bowl and half the egg wash in another.

Shred 2 oz of mozzarella cheese and combine with other half of Parmesan, squeezed spinach, rest of egg wash, and ricotta cheese.

Lay chicken filets on a working surface and spread 2 tbsp of spinach mixture on each filet. Roll each one and lay seam side down.

Dip chicken in egg wash, then in breadcrumbs and lay seam side down in a baking dish. Repeat with the rest of the chicken. Drizzle with olive oil.

Slice remaining mozzarella into thin slices. Make sure you have enough slices to cover each Rollatini.

Bake 25 minutes. Remove from oven, top with marinara sauce and sliced mozzarella cheese.

Bake until cheese is melted and bubbling, 4-5 minutes. Serve with additional sauce on bottom of the plate sprinkle with Parmesan cheese.

And now the Salad Dressing: