Chicken Rollatini Spinach (Print-Friendly Version)
# What You'll Need:
→ Chicken Rollatini Base
01 -
Black pepper, however much you like
02 -
Salt, however much you like
03 -
1 teaspoon dried basil
04 -
1 teaspoon garlic powder
05 -
30 ml olive oil
06 -
2 large eggs, cracked and mixed up
07 -
60 g Italian-style breadcrumbs
08 -
30 g fresh spinach, sautéed and chopped
09 -
25 g parmesan, shredded
10 -
120 g ricotta
11 -
240 g mozzarella, shredded
12 -
4 chicken breasts, boneless and skinless, hammered down to about 0.6 cm thick
→ Optional Toppers
13 -
A sprinkle of extra parmesan
14 -
Some fresh parsley, chopped
# Step-by-Step Directions:
01 -
Let the chicken chill for five minutes once it’s done. Take out the toothpicks, load up with parsley and a bit more parmesan if you want, then dig in while it’s hot.
02 -
Want to pan-fry? Pour some olive oil in a pan, go medium heat, then brown each roll for a few minutes both sides. Finish them off in the oven if you have to. For the air fryer: heat it up to 182°C, give ‘em a flip halfway, and cook for 10-15 minutes.
03 -
Heat your oven to 190°C. Place your coated chicken onto a greased dish. Bake for 25 to 30 minutes until it’s crispy and done inside.
04 -
Dunk the rolled chicken into your beaten egg, then press them into the breadcrumbs all over so you get a good crunchy layer.
05 -
Lay your flattened chicken on the table. Spread the cheesy spinach mix over each, but don’t go all the way to the edge. Roll them up tight and stick a toothpick or two in to hold them together.
06 -
In a bowl, toss together ricotta, parmesan, mozzarella, cooked spinach, garlic powder, basil, salt, and pepper. Give it a good mix so it’s all blended.
07 -
Stick your chicken between two plastic sheets. Smash them down to about half a centimeter so everything cooks at the same speed.
# Helpful Notes:
01 -
Make sure to pound your chicken evenly so it stays juicy and doesn’t dry out.
02 -
Don’t forget to pull out the toothpicks before serving—they keep it together while cooking.
03 -
Drizzle on some Alfredo or marinara for a flavor boost at the table.
04 -
Switch things up and go for panko if you want even more crunch.
05 -
Pop leftovers into the fridge for three days, or stash in the freezer for up to two months.