
Chicken rollatini makes any weeknight feel special yet it is simple enough to pull together even when you are low on time or energy. With juicy chicken rolled around creamy cheese and tender spinach all tucked beneath a crisp golden crust this is a dinner I first made when I needed to impress my in—laws. It earned me instant requests for the recipe and a permanent spot on my meal rotation.
The first time I made these the house filled with cheesy garlicky aromas that drew everyone into the kitchen—the only problem was not making double because there were zero leftovers.
Ingredients
- Boneless skinless chicken breasts: gives a tender protein that rolls easily and absorbs flavor well Choose chicken that is pale pink without excess liquid for best results
- Mozzarella cheese: brings classic meltiness and stretch Shred your own for the freshest taste
- Ricotta cheese: adds a creamy middle layer Opt for whole milk ricotta for extra richness
- Parmesan cheese: gives salty depth and extra flavor Choose a wedge and grate it yourself for the best melt
- Fresh spinach: wilts down for gentle flavor and color Use crisp dark leaves and avoid any wilted bunches
- Italian seasoned breadcrumbs: add a crunchy coating with herby notes Go for a brand that smells fragrant not stale
- Large eggs: help the coating stick and keep the rollatini moist Use eggs with firm shells and no cracks
- Olive oil: provides moisture and crisping during cooking Pick extra virgin olive oil for purest flavor
- Garlic powder: seasons the filling with familiar warmth
- Dried basil: adds herby fragrance Use a brand that is green not brown
- Salt and pepper to taste: helps balance all the flavors Adjust according to your filling preference
- Fresh parsley: offers color and freshness for finishing Choose parsley with perky leaves not wilting
- Extra parmesan cheese: makes for a savory garnish and extra bite
Step-by-Step Instructions
- Pound the Chicken:
- Lay each chicken breast between two sheets of plastic wrap Use a meat mallet or small heavy pan to pound them with gentle but firm strokes working evenly until about one quarter inch thick This prevents tearing and ensures even cooking
- Mix the Filling:
- Combine ricotta mozzarella parmesan sautéed and chopped spinach garlic powder dried basil a pinch of salt and pepper in a medium bowl Mix until thoroughly blended The filling should be smooth with no dry specks
- Fill and Roll:
- Place each pounded chicken breast smooth side down Spread a gentle but complete layer of cheese mixture over each breast leaving a small border along the edges This makes rolling neater Roll up gently but snugly tucking in the sides as you go Secure seam side down with toothpicks to prevent unraveling
- Bread the Rolls:
- Dip each stuffed chicken roll fully into the beaten eggs then transfer to a shallow dish of breadcrumbs Roll until well coated on all sides Press lightly to help crumbs stick for an even crust
- Choose Your Cooking Method:
- For baking preheat your oven to 375 degrees F Arrange the breaded rolls in a lightly greased baking dish Bake for twenty five to thirty minutes until golden brown and the inside is cooked through For pan frying heat olive oil in a skillet over medium heat Place rolls seam side down and cook for three to four minutes on each side so they color up evenly Transfer to the oven to finish cooking if needed For air frying preheat the air fryer to 360 degrees F Place rolls in the basket leaving space between each Cook for ten to fifteen minutes turning halfway through for even crispness
- Rest and Serve:
- Once cooked let the rollatini rest for five minutes This helps the cheese filling set inside Remove toothpicks transfer to a platter and garnish with chopped parsley and extra parmesan Serve while warm for best taste

My favorite moment is slicing into these at the table the cheese stretching with each piece One time my niece snuck a spoonful of extra ricotta into her roll before I could catch her and it turned out so creamy we now add a touch more filling every time
Storage Tips
Chicken rollatini leftovers store well in the fridge for three days Use a sealed container to keep the coating crunchy Avoid microwaving which can turn the coating soggy Instead reheat in the oven at 325 degrees F until warmed through and the edges are crisp again You can also freeze the unbaked rolls for up to two months wrapping them tightly in plastic and foil Just thaw overnight in the fridge then bake when ready
Ingredient Substitutions
If you are out of ricotta try cottage cheese whipped until smooth For a dairy free version use plant based cheeses and dairy free breadcrumbs You can replace spinach with finely chopped kale or broccoli rabe for extra greens No Italian breadcrumbs Just use plain and add a extra dried basil oregano or even a pinch of crushed red pepper for zing
Serving Suggestions
While these are a showstopper on their own they pair perfectly with simple sides like garlic sautéed green beans roasted broccoli or a bright lemony salad Spoon a little warm marinara on the plate for color and a bit of classic Italian flair Homemade pasta or tender polenta also turn this meal into a celebration meal for guests
Cultural Context
Rollatini refers to classic Italian technique for filling and rolling thin slices of meat or vegetables It brings together traditional flavors in a modern home cook format There is no single town or region that claims chicken rollatini but it borrows from Italian—American family traditions which fuse the best of old country with weeknight practicality

Chicken rollatini is always worth the tiny extra steps for a dinner that feels special Serve hot and enjoy the melty cheesy center with every bite.
Frequently Asked Questions
- → How do you keep the cheese filling from leaking out?
Roll the chicken tightly and secure with toothpicks, ensuring the filling is spread in a thin layer with the edges left uncovered.
- → Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess moisture before mixing into the cheese filling to avoid soggy rolls.
- → What's the best way to achieve a crispy coating?
Fully coat the chicken rolls with beaten egg and then breadcrumbs. Baking or air frying ensures an even, golden crust.
- → Can the chicken be prepared in advance?
Assemble the stuffed chicken rolls ahead and refrigerate until ready to cook. Bread right before cooking for best results.
- → Which cheese works best for the filling?
Ricotta gives creaminess, mozzarella brings stretch, and parmesan adds a sharp flavor, combining for the perfect cheesy filling.