Chicken Rollatini
Recipe: #12278
March 18, 2014
Categories: Chicken, Italian, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, Boneless Pieces, Chicken Dinner, Italian Dinner, more
"This is a cinch to make and tastes great too! I serve them with a side of pasta with either butter, garlic and Parmesan cheese, or with sauce, and green salad. My Italian food loving family goes crazy when I make this, so we have it often, and I wanted to share it with you. You can easily double the recipe to feed a larger crowd. Garlic bread is great served with it, fresh out of the oven."
Ingredients
Nutritional
- Serving Size: 1 (152 g)
- Calories 290.4
- Total Fat - 12.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 185.4 mg
- Sodium - 419.2 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.8 g
- Protein - 36.8 g
- Calcium - 407.3 mg
- Iron - 1.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees.
Step 2
Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
Step 3
Combine bread crumbs and 3 tablespoons of the Parmesan in one bowl. Set aside.
Step 4
Break eggs in separate dish, and whisk.
Step 5
In small bowl mix Ricotta, Mozzarella, Parmesan and spinach.
Step 6
Lay chicken down on cutting board.
Step 7
Salt and pepper the breasts.
Step 8
Add some of the Ricotta mixture, and roll the chicken seam side down.
Step 9
Dip in egg, then coat with the bread crumb mixture.
Step 10
Place seam down in the baking pan, then sprinkle with olive oil.
Step 11
Bake for 25 minutes.
Step 12
Remove from oven and top with Marinara sauce, and sprinkle with Mozzarella and Parmesan cheese.
Step 13
Return to oven, and bake 3 more minutes, or until cheese is melted.
Tips
No special items needed.