Chicken Rollatini

Chicken cutlets stuffed with ricotta and spinach and rolled in panko crumbs. Make 4 or 40!

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 218kcal

Author Kathi & Rachel

8 chicken cutlets or purchase 4 chicken breasts sliced horizontally
1 cup Panko crumbs
2 teaspoons Italian seasoning
2/3 cup grated parmesan cheese divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 eggs - 2 to dip cutlets, 1 to add to ricotta
1/2 cup frozen spinach thawed, squeezed dry of any liquid
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 32 ounce marinara sauce 1/2 cup for topping, use remaining to serve on the side
8 slices fresh mozzarella
non-stick spray

Preheat oven to 425°. Lightly spray a baking dish with non-stick spray.
In a medium bowl, combine ricotta, thawed and squeeze dried spinach, 1/3 cup grated parmesan, one egg, salt, pepper and nutmeg. Set aside.
In another bowl, combine bread crumbs, italian seasoning, remaining 1/3 cup parmesan, salt and pepper.
In third bowl, scramble two eggs.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll up and set aside until all chicken cutlets are stuffed and rolled.
Dip chicken roll up into egg mixture, then in breadcrumbs and place seam side down in a baking dish. When finished, lightly spray the top of the coated chicken with cooking spray, which will help it brown,
Bake 25-30 minutes. Using a meat thermometer check for doneness. When temp reaches 165 they are done! Remove from oven, top with marinara sauce and fresh mozzarella cheese.
Bake an additional 5 minutes until cheese is melted. Serve with additional sauce on the side.