Save Pin
This chicken rollatini is my secret for stress-free family dinners and easy hosting. You get juicy chicken, a creamy inside, and a crunchy finish that everyone grabs seconds of. Whether you wanna wow a crowd or just get food on the table quick, this stuffed chicken totally delivers and looks fancy with almost no work at all.
The first time I made rollatini, I wanted something special for my in-laws’ Sunday dinner. The smell pulled everyone into the kitchen, and leftovers disappeared way too fast the next day.
Tasty Ingredients
- Italian breadcrumbs: Add a herby crunch on the outside. Swap for panko if you want extra crunchiness.
- Fresh spinach: Gives the dish an earthy vibe and some color. Freshly cooked spinach beats frozen any day.
- Boneless skinless chicken breasts: Pound ’em thin so they cook fast and roll up easy. Pick nice big fresh ones for best results.
- Large eggs: Get the crust to stick and keep the chicken pretty juicy. Farm eggs are great for their color, but any will do.
- Olive oil: Great if you’re pan searing or slicking your baking pan. Use extra virgin for deeper flavor.
- Ricotta cheese: Adds a creamy, rich filling. Splurge on a good-quality one for best flavor.
- Shredded mozzarella: Makes things gooey and stretchy. Whole milk versions melt best.
- Parmesan cheese: Packs bold, nutty flavor. Freshly grated is next-level.
- Salt and black pepper: Don’t skip these—makes the chicken and the filling super tasty.
- Garlic powder and dried basil: Classic flavors that make it feel Italian.
- Optional toppers: Sprinkle chopped parsley and more parmesan right before serving for a pop.
Simple Steps
- Rest and Serve:
- Leave the stuffed chicken to cool a few minutes after cooking so the melty filling stays put. Take out all the toothpicks, then shower with fresh parsley and a little extra parmesan. Slice and eat while it’s still cheesy.
- Air Fryer Time:
- Preheat your air fryer to 360°F. Lay the chicken rolls in so they’re not touching. Cook for 10 to 15 minutes, turning halfway, until golden and cooked through.
- Pan Sear Option:
- Warm olive oil in a skillet over medium. Sear each roll until nicely browned all over, about 3–4 minutes a side. If you need, finish in a hot oven to be sure everything’s cooked.
- Bake in the Oven:
- Switch your oven on to 375°F. Pop the rolls, seam down, into a greased baking dish. Bake for about 25–30 minutes with no cover. Chicken should be cooked and coating golden.
- Choose How You Cook:
- Bread the Chicken:
- Put beaten eggs and breadcrumbs into separate bowls. Dip the rolled chicken in egg, then straight into breadcrumbs, rolling until it’s covered all over.
- Make and Fill Rolls:
- Lay out the pounded breasts. Spread the cheese mixture over each, leaving the edges empty. Roll each one, starting from the narrow side, and use toothpicks to keep them tight.
- Mix It Up:
- Stir together the ricotta, parmesan, mozzarella, cooled spinach, basil, garlic, salt, and pepper in a bowl until smooth. This is your cheesy center.
- Pound It Thin:
- Sandwich the chicken between two pieces of plastic wrap and gently use a meat hammer until flat—about a quarter inch. This helps it cook even and roll up easily.
Save Pin
Honestly, it’s the parmesan that takes this dish up a notch for me. That sharp kick melts perfectly into stringy mozzarella. Anytime my kids help toss on the cheese, there’s plenty of snacky laughs before we ever get to the table!
Leftover Storage
Tuck any extras in a sealed container in the fridge and they’ll last about three days. Want to freeze leftovers? Wrap them each up tight and freeze individually. Bake or air fry straight from frozen when ready, or thaw in the fridge overnight for best texture.
Easy Swaps
No mozzarella? Provolone totally works. Don’t have spinach? Use sautéed mushrooms or kale instead. Gluten-free breadcrumbs are fine, too. In a pinch, cottage cheese stands in for ricotta.
Save Pin
Ideas for Serving
Tastes amazing piled over buttery noodles or creamy polenta. Pour on some warm Alfredo or marinara and serve with a crisp green salad and crusty bread for a cozy dinner.
Background & Origins
The roots of rollatini go back to old-school Italian comfort food, where meat—or sometimes eggplant—gets stuffed and rolled. Here in the States, chicken is the new classic. It’s lighter, family-friendly, and now a go-to for weeknight home cooks.
Common Questions
- → How do you keep the chicken rolls from unraveling?
Pop some toothpicks in to hold everything together. Just remember to pull them out before you dig in.
- → Can I use other cheeses in the filling?
Ricotta, mozzarella, and parmesan give great flavor and creaminess, but you can totally swap in provolone or fontina if you like.
- → What breadcrumbs make the crispiest coating?
Go for panko breadcrumbs if you want max crunch. Either plain or Italian-style work just fine.
- → Is there a lighter way to cook the rolls?
Try air frying—they come out crispy and golden with way less oil than baking or pan-frying.
- → How should leftovers be stored?
Let them cool, then put them in a sealed container. They’ll last in the fridge for 3 days or up to 2 months in the freezer.
- → What sauces pair best as a finishing touch?
Marinara and Alfredo are both awesome with these—rich, saucy, and amps up the flavor.