Chicken Rollatini Parmesan
If you’ve ever craved a comforting dish that combines the heartiness of chicken with the indulgence of cheese and marinara, then Chicken Rollatini Parmesan is your answer! This Italian-inspired dish is a delightful twist on traditional chicken parmesan, featuring thinly sliced chicken cutlets rolled around a creamy filling of ricotta, spinach, and mozzarella. It’s not just delicious; it’s also an easy weeknight meal that’s impressive enough for dinner parties. Let’s dive into the details of crafting this scrumptious dish that will have everyone asking for seconds!
Why Cooks Rave About It
Chicken Rollatini Parmesan is a favorite among home cooks for several reasons. Firstly, it’s a wonderful way to showcase chicken cutlets, transforming them into a flavorful and visually appealing dish. The combination of textures—from the crispy breadcrumb coating to the creamy filling and rich sauce—makes every bite a treat. Additionally, this recipe is versatile, allowing for easy modifications to suit various dietary preferences. Whether you’re feeding a family or hosting friends, this dish is sure to impress with its layers of flavor and comforting essence.
What You’ll Gather
- 8 thin chicken cutlets, 3 oz each – These will be the base of our rollatini, providing a tender and juicy wrap for the filling.
- 1/2 cup whole wheat Italian seasoned breadcrumbs – For a crispy coating that adds texture and flavor.
- 1/4 cup grated Parmesan cheese, divided – Adds a salty, nutty flavor to the filling and topping.
- 6 tablespoons egg whites or egg beaters – Acts as a binding agent for the breadcrumbs.
- 5 oz frozen spinach, squeezed dry of any liquid – A nutritious addition that enhances the filling.
- 6 tablespoons part-skim ricotta cheese – Provides creaminess and richness to the filling.
- 6 oz part-skim mozzarella, I used Polly-O – Melts beautifully and adds that classic cheesy stretch.
- Olive oil non-stick spray – Helps in browning the chicken without adding excess fat.
- 1 cup pomodoro sauce or your favorite marinara sauce – The perfect accompaniment to bring the dish together.
- Salt and pepper to taste – Essential for seasoning and enhancing the flavors.
Recommended Tools
- Meat mallet – For pounding the chicken cutlets to an even thickness.
- Baking dish – To hold the rollatini while they bake to perfection.
- Mixing bowl – For combining the filling ingredients.
- Whisk – Useful for mixing the egg whites or egg beaters.
- Oven – The main appliance for baking your scrumptious dish.
Chicken Rollatini Parmesan in Steps
Step 1: Prepare the Chicken Cutlets
Start by preheating your oven to 375°F (190°C). Using a meat mallet, gently pound the chicken cutlets between two sheets of plastic wrap to ensure they are evenly thin. This will help them roll easily and cook uniformly.
Step 2: Make the Filling
In a mixing bowl, combine the squeezed dry spinach, part-skim ricotta cheese, 2 tablespoons of the grated Parmesan cheese, and salt and pepper to taste. Mix until well combined. This creamy filling will add moisture and flavor to your rollatini.
Step 3: Assemble the Rollatini
Lay a chicken cutlet flat on a clean surface. Spoon a generous amount of the filling onto one end of the cutlet and roll it up tightly, starting from the filled end. Secure with a toothpick if needed. Repeat this process with the remaining cutlets.
Step 4: Prepare the Coating
In a shallow dish, combine the whole wheat Italian seasoned breadcrumbs, the remaining 2 tablespoons of grated Parmesan cheese, and a pinch of salt and pepper. In another dish, pour the egg whites or egg beaters.
Step 5: Coat the Rollatini
Take each chicken rollatini and dip it first into the egg whites, allowing any excess to drip off. Then roll it in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the chicken. Repeat with all rollatini.
Step 6: Bake
Spray a baking dish with olive oil non-stick spray. Place the rollatini seam-side down in the dish. Bake for about 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
Step 7: Add the Sauce and Cheese
Once baked, carefully remove the rollatini from the oven. Pour your pomodoro sauce over the top and sprinkle with the part-skim mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Step 8: Serve and Enjoy
Remove from the oven and let the rollatini cool for a few minutes. Serve warm, garnished with fresh basil or parsley if desired. Enjoy this delightful Chicken Rollatini Parmesan with a side salad or whole grain pasta for a complete meal!
Variations for Dietary Needs
- Vegetarian Option: Substitute the chicken with thin slices of eggplant or zucchini for a delicious vegetarian rollatini.
- Gluten-Free: Use gluten-free breadcrumbs instead of whole wheat for a gluten-free version.
- Dairy-Free: Replace the ricotta and mozzarella with cashew cheese or a dairy-free alternative.
- Low-Carb: Use thin slices of chicken breast without the breadcrumbs and serve over zucchini noodles.
Chef’s Notes
- Make sure to thoroughly squeeze the spinach to remove excess moisture, as this will prevent the filling from becoming watery.
- If you prefer a spicier kick, add some red pepper flakes to the filling or sprinkle them on top before serving.
- This recipe is perfect for meal prep; simply assemble the rollatini ahead of time and bake when ready to serve.
- Feel free to experiment with different herbs like basil, oregano, or parsley in the filling for added flavor.
Keep It Fresh: Storage Guide
Leftover Chicken Rollatini Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave or oven until warmed through. For longer storage, you can freeze the unbaked rollatini; simply assemble them, cover tightly, and freeze. Bake from frozen, adding a few extra minutes to the cooking time.
Reader Questions
Can I use chicken thighs instead of chicken cutlets?
Absolutely! Chicken thighs will add more flavor and moisture. Just be sure to adjust the cooking time as they may take a bit longer to cook through.
What can I serve with Chicken Rollatini Parmesan?
This dish pairs wonderfully with a side salad, garlic bread, or whole grain pasta tossed in extra marinara sauce. A light, crisp white wine also complements the flavors beautifully.
Can I prepare this dish ahead of time?
Yes! You can assemble the rollatini in advance and store them in the refrigerator until you’re ready to bake. This makes it a great option for busy weeknights!
Is it possible to make this dish in a slow cooker?
While the traditional method is baking, you can adapt this recipe for a slow cooker. Layer the rollatini with sauce in the slow cooker and cook on low for 4-6 hours for a tender and flavorful meal.
One Pan, More Ideas
- One-Pan Chicken Parmesan Pasta – A quick and easy meal in one pan.
- Creamy Chicken and Broccoli Pasta – A creamy and comforting pasta dish.
- Vegan Chickpea Curry – A flavorful, plant-based dish packed with protein.
- Easy Chicken Burrito Bowl – A fresh and customizable bowl meal.
Before You Go
Cooking can be a joyous and fulfilling experience, especially when you’re preparing a dish as delightful as Chicken Rollatini Parmesan. This recipe is more than just a meal; it’s an opportunity to gather friends and family around the table and share in the delightful flavors of Italian cuisine. Whether you’re a seasoned chef or a beginner, this dish is sure to impress and satisfy.
So gather your ingredients and let the aromas of this delicious rollatini fill your kitchen. Happy cooking!
Chicken Rollatini Parmesan
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). Using a meat mallet, gently pound the chicken cutlets between two sheets of plastic wrap to ensure they are evenly thin.
- In a mixing bowl, combine the squeezed dry spinach, part-skim ricotta cheese, 2 tablespoons of the grated Parmesan cheese, and salt and pepper to taste. Mix until well combined.
- Lay a chicken cutlet flat on a clean surface. Spoon a generous amount of the filling onto one end of the cutlet and roll it up tightly, starting from the filled end. Secure with a toothpick if needed. Repeat this process with the remaining cutlets.
- In a shallow dish, combine the whole wheat Italian seasoned breadcrumbs, the remaining 2 tablespoons of grated Parmesan cheese, and a pinch of salt and pepper. In another dish, pour the egg whites or egg beaters.
- Take each chicken rollatini and dip it first into the egg whites, allowing any excess to drip off. Then roll it in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the chicken. Repeat with all rollatini.
- Spray a baking dish with olive oil non-stick spray. Place the rollatini seam-side down in the dish. Bake for about 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
- Once baked, carefully remove the rollatini from the oven. Pour your pomodoro sauce over the top and sprinkle with the part-skim mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let the rollatini cool for a few minutes. Serve warm, garnished with fresh basil or parsley if desired.
Notes
- Thoroughly squeeze the spinach to remove excess moisture to prevent a watery filling.
- Add red pepper flakes for a spicier kick.
- This recipe is perfect for meal prep; assemble ahead of time and bake when ready.
- Experiment with different herbs like basil or oregano for added flavor.
