Chicken Rollatini
Chicken Rollatini is a classic Italian-style dish made with thinly pounded chicken breasts rolled around a creamy cheese filling, then baked in a light tomato or cream sauce. The result is juicy chicken with a rich, cheesy center—comforting yet elegant, perfect for weeknight dinners or special occasions.
Prep time: 25 minutes
Cook time: 30–35 minutes
Total time: ~60 minutes
Serves: 4
Ingredients
For the chicken
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tsp Italian seasoning or dried oregano
2 tbsp olive oil
For the filling
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 cup fresh spinach, finely chopped
1 garlic clove, minced
1 tbsp fresh parsley or basil, chopped
Salt and pepper, to taste
For the sauce
1½ cups marinara sauce
½ tsp dried basil or oregano
Optional: ¼ cup cream (for a rosé-style sauce)
For topping
½ cup shredded mozzarella
Fresh basil or parsley, for garnish
Instructions
Prepare the chicken
Place chicken breasts between plastic wrap and pound to about ¼-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
Make the filling
In a bowl, mix ricotta, mozzarella, Parmesan, spinach, garlic, herbs, salt, and pepper until well combined.
Fill and roll
Spread filling evenly over each chicken breast. Roll tightly from the shorter side and secure with toothpicks or kitchen twine.
Sear the chicken
Heat olive oil in a pan over medium heat. Sear chicken rolls on all sides until lightly golden (about 2 minutes per side).
Assemble for baking
Preheat oven to 190°C (375°F). Spread marinara sauce in a baking dish. Place chicken rollatini seam-side down in the dish. Spoon a little sauce over each roll.
Bake
Cover with foil and bake for 20 minutes. Remove foil, sprinkle mozzarella on top, and bake uncovered for 10–15 minutes until chicken is cooked through.
Serve
Rest for 5 minutes. Remove toothpicks, garnish with fresh herbs, and serve warm.
Tips for Best Results
Pound chicken evenly to prevent tearing
Don’t overfill—this helps rolls stay intact
Searing adds flavor but can be skipped if short on time
Let chicken rest before slicing for clean cuts
Frequently Asked Questions
Can I make this ahead?
Yes. Assemble and refrigerate up to 24 hours before baking.
Can I freeze Chicken Rollatini?
Yes. Freeze unbaked rolls with sauce for up to 2 months. Thaw before baking.
Can I make it creamy instead of tomato-based?
Yes. Replace marinara with a light cream or Alfredo-style sauce.
What sides go best with it?
Garlic mashed potatoes
Buttered pasta or orzo
Roasted vegetables
Simple green salad
Variations
Prosciutto Chicken Rollatini: Add a slice of prosciutto before filling
Mushroom Rollatini: Add sautéed mushrooms to filling
Pesto Rollatini: Swirl pesto into ricotta mixture
Low-carb: Skip sauce and serve with sauteed greens
Nutritional Information
Calories: 430 kcal
Protein: 42 g
Fat: 24 g
Carbohydrates: 10 g
Calcium: ~25% DV