Spinach Cheese Rollatini (Printable Version)
# What You'll Need:
→ Chicken Rollatini Stuff
01 -
Black pepper, however much you like
02 -
Salt, don’t be shy
03 -
1 teaspoon dried basil
04 -
1 teaspoon garlic powder
05 -
30 ml olive oil
06 -
2 large eggs, whisked up
07 -
60 g Italian-style breadcrumbs
08 -
30 g fresh spinach, cooked then chopped up
09 -
25 g parmesan, finely grated
10 -
120 g ricotta cheese
11 -
240 g mozzarella, shredded
12 -
4 chicken breasts, boneless and skinless, pounded super thin (around 0.6 cm thick)
→ Garnishes, Totally Optional
13 -
A handful of fresh parsley, chopped up
14 -
Extra parmesan, grated
# How to Make It:
01 -
Let those chicken rolls sit for five minutes after baking. Take out all the toothpicks, throw on a sprinkle of extra parmesan and some parsley if you want, then enjoy them warm.
02 -
If you’d rather fry: warm up olive oil in a pan, cook rolls about 3 to 4 minutes per side until they look golden, then stick them in the oven to finish. If you’ve got an air fryer, set it to 182°C, pop in your rolls for 10 to 15 minutes, flipping halfway through.
03 -
Crank your oven to 190°C. Put those breaded rolls on a greased dish and let them bake for 25 to 30 minutes. You’ll want them golden and cooked through.
04 -
Take each rolled-up chicken breast, dip it in the beaten eggs, and then toss it in breadcrumbs so it’s completely coated.
05 -
Lay your flattened chicken pieces out. Smear on the cheese-spinach filling, leaving a little gap at the sides. Tightly roll them up and use toothpicks so they don’t fall apart.
06 -
Grab a bowl and stir together ricotta, parmesan, mozzarella, spinach you cooked already, along with garlic powder, basil, salt, and pepper, until everything mixes well.
07 -
Put chicken between two pieces of plastic (cling film works). Smash each breast with a meat mallet until they’re all about 0.6 cm thick so they’ll cook evenly.
# Additional Tips:
01 -
Flattening chicken the same all over helps it stay juicy—don’t overcook or it dries out.
02 -
Toothpicks hold your rolls together. Just remember to pull them out before you eat.
03 -
Top your dish with some marinara or Alfredo for extra flavor.
04 -
Swap standard breadcrumbs for panko if you like your outsides crunchier.
05 -
You can stash leftovers in the fridge for up to three days, or freeze them for two months max.