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Chicken rollatini is my go-to for both laid-back family nights and fancy dinners you can prep ahead. Tender chicken and a rich, cheesy filling all wrapped in that dreamy crisp coating—it's the kind of dish everyone devours every time. Whether you're looking to wow guests with little hassle or just keep dinner easy, this one's got you covered. It looks impressive but doesn't take much fuss.
The first time I made rollatini, I wanted a meal that would wow my in-laws on Sunday. The kitchen smelled so good, everyone kept sneaking looks, and those leftovers didn't last long the next day!
Irresistible Ingredients
- Boneless, skinless chicken breasts: Flatten these with a mallet between plastic so they cook fast and stay juicy. Get fresh ones for even results.
- Shredded mozzarella cheese: For the best stretch and melt, use whole milk mozzarella if you can.
- Ricotta cheese: Creamy and rich—choose a good brand with bold flavor for the best bite.
- Parmesan cheese: Adds a punch of nutty, salty flavor. Freshly grated tastes best.
- Fresh spinach: Sauté for just a minute or two so it's not watery. It gives a pop of color and earthiness.
- Italian-seasoned breadcrumbs: The crispy coating with a touch of herbiness. Try panko if you want lots of crunch.
- Large eggs: Helps everything stick while keeping your chicken moist. Farm eggs will give a yellower color.
- Olive oil: Drizzle on or use for pan-frying. Go for extra virgin if you love strong flavor.
- Garlic powder and dried basil: These bring those classic Italian flavors in a snap.
- Salt and pepper: Use these to dial in the flavor wherever you like.
- Optional finis: Top with chopped parsley for freshness—and extra parmesan because, why not?
Simple Step-by-Step Guide
- Pound the Chicken:
- Cover each chicken breast with plastic wrap. Whack them gently with a meat mallet until they're about a quarter inch all over. Even thickness means easy rolling and chicken that cooks just right.
- Mix the Filling:
- Grab a bowl and toss in ricotta, parmesan, mozzarella, sautéed spinach that's cooled, garlic powder, basil, salt, and pepper. Stir till it's smooth and creamy—it should spread easily. That's your cheesy middle!
- Assemble the Chicken Rolls:
- Spread the cheese mix over each flattened piece of chicken. Leave a tiny edge so you don't lose filling. Roll them up tight from the short end, then stick in toothpicks to hold everything together.
- Bread the Rolls:
- Beat the eggs in one dish, toss breadcrumbs in another. Dip each roll in egg so it gets slick, then press all sides into breadcrumbs so it's covered all over.
- Choose How You Want to Cook
- Baking Method:
- Set your oven to 375°F. Drizzle some oil in a baking dish, put the rolls seam-side down. Bake without a lid for about 25-30 minutes till golden and chicken is done.
- Pan-Frying Method:
- Heat oil in a nonstick skillet over medium. Brown the rolls on every side for 3-4 minutes each. Finish in the oven if they're thick or need more time.
- Air Frying Method:
- Turn the air fryer to 360°F. Place rolls in the basket, not touching each other. Cook for 10-15 minutes, flipping once so they're crispy and piping hot inside.
- Rest and Serve:
- Let them sit five minutes so cheese stays put. Take out the toothpicks. Sprinkle on parsley and more parmesan while they're hot and gooey. Eat right away!
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The parmesan really makes this dish pop in the best way. That salty kick with melty mozzarella just feels rich and comforting. When my kids are helping sprinkle cheese, we always end up giggling and snacking before dinner's even ready.
Easy Storage Ideas
Leftovers last in the fridge up to three days if you seal them up tight. Want to freeze? Wrap each roll tightly and freeze on its own. They're easy to bake or air fry straight from the freezer. For best results, let them thaw in the fridge overnight first.
Ingredient Swaps
No mozzarella? Go with provolone! Don't have spinach? Mushrooms or kale are tasty too. Swap in gluten-free breadcrumbs if you want. Out of ricotta? Cottage cheese will do the trick.
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Serving Ideas
Try your chicken rollatini on buttery noodles or creamy polenta. Pour some hot marinara or Alfredo over top and add a crunchy salad with crusty bread. It's pure comfort food.
A Little History
Rollatini takes a hint from traditional Italian stuffed meats but really shines as an Italian-American comfort food. Instead of veal or eggplant, this lighter chicken version has become a weeknight favorite for lots of families.
Common Questions
- → How do you keep the chicken rolls from unraveling?
Grab some toothpicks and poke them through each roll to hold everything together—just don’t forget to pull them out before you eat.
- → Can I use other cheeses in the filling?
If you want to swap cheeses, go for it. Ricotta, mozzarella, and parmesan are classics, but mixing in fontina or provolone tastes awesome too.
- → What breadcrumbs make the crispiest coating?
If you love crunch, panko breadcrumbs are the way to go. Whether they’re plain or Italian-style, they both crisp up nicely.
- → Is there a lighter way to cook the rolls?
Try popping your rolls in the air fryer. You’ll still get that golden crunch but with way less oil than pan or oven methods.
- → How should leftovers be stored?
Just let the rolls cool down, seal them in a container, and keep them chilled for a few days—or freeze for a couple of months.
- → What sauces pair best as a finishing touch?
A warm spoonful of Alfredo or marinara sauce makes these taste even better. Both add flavor and keep things nice and moist.