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Chicken Rollatini stuffed with herbs and cheese, topped with creamy garlic parmesan sauce and crispy bacon, served on a white plate with fresh basil garnish.

Chicken Rollatini with Spinach and Ricotta

This chicken rollatini with spinach and ricotta recipe creates elegant Italian stuffed chicken rolls with golden breaded exterior and creamy herb filling.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 0 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Boneless chicken breasts 6-8 oz each
  • 1 cup Ricotta cheese Room temperature
  • 2 cups Fresh spinach Chopped
  • 0.5 cup Mozzarella cheese Shredded
  • 0.25 cup Parmesan cheese Grated
  • 3 cloves Fresh garlic Minced
  • 1 teaspoon Italian seasoning Dried herbs
  • 1 cup Panko breadcrumbs For coating
  • 0.5 cup All-purpose flour For dredging
  • 2 large Eggs Beaten
  • 0.25 cup Olive oil For cooking
  • 6 leaves Fresh basil For garnish

Equipment

  • 1 Meat mallet For pounding chicken thin
  • 1 Plastic wrap Prevents splatter while pounding
  • 1 Large oven-safe skillet For searing and baking
  • 1 Toothpicks For securing rolls

Method
 

  1. Flatten chicken breasts between plastic wrap to ¼ inch thickness
  2. Salt and pepper both sides of flattened chicken cutlets
  3. Combine ricotta, spinach, garlic, and cheeses for filling
  4. Place filling on chicken leaving borders for rolling
  5. Tightly roll chicken around filling and secure with toothpicks
  6. Coat rolls in flour, egg, then breadcrumbs
  7. Brown all sides in hot oil until golden
  8. Transfer to 375°F oven for 15-20 minutes until cooked through
  9. Let cool 5 minutes before slicing to set filling
  10. Slice and garnish with fresh basil and sauce

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.