Chicken Rollatini
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Thursday, October 1, 2015

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Chicken Rollatini

Kelly Mike - Thursday, October 01, 2015


  • 8 thin chicken cutlets, 3 oz each
  • 1 cup Panko crumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅓ cup + ¼ cup grated parmesan cheese, divided
  • ½ cup egg beaters
  • 1 egg
  • ½ cup frozen spinach, thawed, squeezed dry of any liquid
  • ½ cup ricotta cheese
  • 8 slices fresh mozzarella
  • non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste


  1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
  2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
  3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
  4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
  6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
  7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.


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