Chicken Rollatini Techniques (Print Version)
# Ingredients:
→ For the Chicken Rollatini
01 -
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
02 -
1 cup shredded mozzarella cheese
03 -
½ cup ricotta cheese
04 -
¼ cup grated parmesan cheese
05 -
1 cup fresh spinach, sautéed and chopped
06 -
½ cup Italian-seasoned breadcrumbs
07 -
2 large eggs, beaten
08 -
2 tablespoons olive oil
09 -
1 teaspoon garlic powder
10 -
1 teaspoon dried basil
11 -
Salt and pepper to taste
→ Optional Garnish
12 -
Fresh parsley, chopped
13 -
Extra grated parmesan cheese
# Instructions:
01 -
Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to ¼-inch thickness.
02 -
In a bowl, mix ricotta, parmesan, mozzarella, sautéed spinach, garlic powder, dried basil, salt, and pepper.
03 -
Lay out the flattened chicken breasts. Spread a thin layer of the cheese filling onto each breast, leaving a small border. Roll tightly and secure with toothpicks.
04 -
Dip each roll in the beaten eggs, ensuring it’s fully coated. Then, roll it in breadcrumbs for an even crust.
05 -
Preheat your oven to 375°F (190°C). Arrange the rolls in a greased baking dish and bake for 25-30 minutes until golden brown.
06 -
Heat olive oil in a skillet over medium heat. Cook the rolls for 3-4 minutes on each side until golden, then finish baking in the oven if needed.
07 -
Preheat the air fryer to 360°F (182°C). Place rolls in the basket, ensuring they don’t touch, and cook for 10-15 minutes, turning halfway.
08 -
Allow the rolls to rest for 5 minutes after cooking. Remove toothpicks, garnish with parsley and extra parmesan, and serve warm.
# Notes:
01 -
Pound chicken breasts evenly for consistent cooking.
02 -
Use toothpicks to prevent the rolls from unwrapping during cooking.
03 -
Drizzle marinara or Alfredo sauce over the rolls for added richness.
04 -
Use panko breadcrumbs for an extra-crispy coating.
05 -
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.