Chicken Spinach Cheese Roll

This chicken spinach cheese rollatini offers a perfect balance of tender chicken, creamy cheeses, and vibrant spinach all wrapped in a crunchy breadcrumb coating and finished with a rich marinara sauce. It creates an impressive homemade Italian style main dish that feels special enough for guests but comes together with straightforward steps.

I first tried making these rollatini during a family gathering and they quickly became a favorite. The combination of the cheesy filling and the crispy outside always gets compliments.

Ingredients

• Chicken breasts: four boneless, skinless pieces pounded thin for easy rolling and even cooking
• Salt: half a teaspoon to season the chicken evenly
• Black pepper: half a teaspoon for subtle spice
• Italian seasoning: one teaspoon adds classic herb flavor typical of Italian dishes
• Olive oil: one tablespoon to brush the chicken and help the crust crisp in the oven
• Ricotta cheese: one cup provides a rich and creamy base for the filling
• Mozzarella cheese: half a cup shredded to add stretch and mild meltiness
• Parmesan cheese: three quarters of a cup total for both filling and crust, brings sharp and nutty notes
• Fresh spinach: one cup chopped and sauteed adds brightness and earthiness, fresh spinach is preferred but thawed frozen works well
• Garlic: one clove minced for aromatic depth
• Nutmeg: quarter teaspoon optional but adds warmth to balance the cheese
• Italian style breadcrumbs: one cup for crunchy coating, look for high quality seasoned crumbs to boost flavor
• Eggs: two beaten to help the coating adhere
• Flour: quarter cup to dredge the chicken before dipping in egg, helps the crust stick
• Marinara sauce: one cup for topping, homemade or store bought are both fine
• Fresh basil or parsley: chopped for garnish adds color and a fresh herbal note

Instructions

Sauté the Aromatics and Prepare Filling:

In a pan, saute your chopped spinach until wilted and any excess moisture evaporates. This prevents sogginess inside the rollatini. Mix the ricotta, mozzarella, Parmesan, sauteed spinach, minced garlic, and nutmeg in a bowl until smooth and blended.

Prepare the Chicken:

Lay each chicken breast between parchment paper and use a meat mallet to pound evenly to about one quarter inch thickness. Season both sides of the chicken with salt, pepper, and Italian seasoning.

Stuff and Roll:

Place about two to three tablespoons of the cheese and spinach filling in the center of each chicken breast. Roll tightly from one end, folding in the sides to secure the filling. Use toothpicks or kitchen twine to keep the roll closed during cooking.

Dredge and Coat:

Set up three bowls for coating: flour in the first, beaten eggs in the second, and a mix of Italian style breadcrumbs with Parmesan cheese in the third. Dredge each roll first in flour making sure it's fully coated, then dip in egg, and roll in the breadcrumb mixture to cover completely. Place seam side down in a greased baking dish.

Bake with Olive Oil Brushing:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly brush each coated rollatini with olive oil to encourage browning and crispiness in the oven. Bake for 25 to 30 minutes until chicken is cooked through and crust turns golden brown.

Add Sauce and Cheese Topping:

Remove from the oven and spoon marinara sauce generously over each rollatini. Sprinkle with shredded mozzarella cheese and return to the oven for another 5 to 7 minutes or until the cheese melts and bubbles. Finish by garnishing with fresh basil or parsley before serving.

My favorite part is the filling where spinach and cheese come together with a hint of nutmeg for a lovely complexity. I remember my grandmother encouraging me to not rush the pounding step because it really helps the chicken roll and cook evenly.

Storage Tips

Store leftover rollatini in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to bring back the crisp coating. For longer storage, freeze once fully cooled and wrapped tightly, then thaw overnight before reheating.

Ingredient Substitutions

Replace ricotta with cottage cheese blended smooth for a lighter filling. Try kale instead of spinach for a heartier green with an earthy flavor. Use gluten free crumbs and flour to make this recipe suitable for gluten intolerances. Swap Parmesan with Pecorino Romano for a sharper, saltier twist.

Serving Suggestions

Serve rollatini with a simple pasta tossed in olive oil and garlic or a fresh green salad for a balanced meal. Roasted vegetables and a glass of Chianti work beautifully alongside to complement the Italian flavors. A crusty baguette to soak up any extra marinara sauce is always a hit.

These rollatini make a memorable main dish and reheat beautifully to regain crispness. Pair with a simple side for an elegant, comforting meal.

Your Recipe Questions Answered

→ How do you ensure the chicken cooks evenly?

Pounding the chicken breasts to an even thickness helps ensure uniform cooking and easier rolling.

→ Can frozen spinach be used in the filling?

Yes, frozen spinach can be thawed, drained well, and sautéed before mixing into the cheese filling.

→ What is the purpose of coating the rolls in breadcrumbs?

The breadcrumb coating adds a crunchy texture and helps seal in moisture during baking.

→ Is it necessary to use marinara sauce?

Marinara sauce adds moisture and a rich tomato flavor, but topping is optional based on preference.

→ How can the rolls be secured during cooking?

Use toothpicks or kitchen twine to keep the chicken rolls tight and prevent filling from spilling out.