Chicken Spinach Cheese Roll

This chicken spinach cheese rollatini brings a comforting yet elegant Italianinspired dinner to your table. It features tender chicken breasts lovingly filled with a rich blend of cheeses and spinach then coated in crisp breadcrumbs and baked with a luscious marinara sauce. Perfect for a family meal or a special occasion this recipe balances savory, creamy, and tangy flavors in every bite.

I recall the first time I made this during a weekend family gathering. Everyone was impressed by how the humble chicken breast transformed into this restaurant worthy dish and the leftovers were gone before I knew it.

Ingredients

• Chicken breasts: four boneless skinless pieces pounded thin for easy rolling and even cooking
• Salt and black pepper: small amounts for seasoning that bring out the natural flavors of the chicken
• Italian seasoning: a blend of herbs to add classic Italian flavor notes
• Olive oil: for brushing which helps the breadcrumb coating become golden and crisp
• Ricotta cheese: adds creamy richness and binds the filling ingredients
• Mozzarella cheese: shredded variety that melts beautifully for gooey texture
• Parmesan cheese: freshly grated for sharp, nutty flavor in both filling and coating
• Fresh spinach: chopped and sautéed to soften and concentrate its flavor use frozen but well drained option if fresh unavailable
• Garlic: minced to infuse a savory aroma
• Nutmeg: optional but adds a subtle warm spice that elevates the filling’s depth
• Italianstyle breadcrumbs: seasoned for the crispy coating with a convenient blend that locks in moisture
• Eggs: beaten to help the breadcrumb coating adhere better
• Flour: used for dredging to start the coating process
• Marinara sauce: provides a tangy, tomatoey topping to finish the dish
• Extra shredded mozzarella cheese: melts on top for an irresistible cheesy crust
• Fresh basil or parsley: chopped for a bright herbaceous garnish

Instructions

Sculpting the Chicken:

Lay each chicken breast between two sheets of parchment paper and pound with a meat mallet to about one quarter inch thickness. This creates an even surface for rolling and ensures the chicken cooks evenly without drying out. Season both sides with salt, pepper, and Italian seasoning so the flavors are built right into the meat.

Preparing the Filling:

In a medium bowl thoroughly mix ricotta, mozzarella, Parmesan, sautéed spinach, minced garlic, and nutmeg if using. Stir well until smooth and creamy making sure the cheese and spinach are evenly incorporated for a consistent flavor in every bite.

Assembling the Rollatini:

Place two to three tablespoons of the cheese and spinach filling in the center of each flattened chicken breast. Roll tightly starting from one edge toward the other tucking any loose sides inside the roll to keep the filling secure. Use toothpicks or kitchen twine to hold the rollatini together during cooking.

Coating and Baking Prep:

Set up a dredging station with three separate bowls containing flour in one beaten eggs in another and a mixture of breadcrumbs and Parmesan cheese in the last. Dredge each stuffed chicken roll first in flour then dip in eggs and finally coat evenly in the breadcrumb mixture. This triple step creates the crunchy outer layer. Place each roll seamside down in a greased baking dish and lightly brush with olive oil to help achieve a golden brown crust.

Baking and Finishing Touches:

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Bake the prepared rollatini for 25 to 30 minutes until the chicken is fully cooked through and the coating turns a beautiful golden brown. Remove from oven and spoon marinara sauce over each one then scatter shredded mozzarella cheese on top. Return to the oven for another 5 to 7 minutes until the cheese melts and bubbles. Garnish with chopped fresh basil or parsley before serving.

Spinach is my favorite ingredient in this recipe because it adds a fresh slightly earthy note that balances the richness of the cheeses. One memorable moment was when my kids declared it was their new favorite dinner insisting on seconds even after a huge pasta dish. This recipe never fails to impress at our family table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the crispy coating. This dish also freezes well after baking wrap individually in foil and freeze for up to two months. Thaw overnight in the fridge before reheating thoroughly.

Ingredient Substitutions

If you cannot find Italianstyle breadcrumbs plain breadcrumbs mixed with dried Italian herbs work just as well. Swap ricotta with cottage cheese for a lighter filling but reduce moisture by draining it first. Use kale instead of spinach for a slightly different texture and flavor.

Serving Suggestions

Serve this rollatini alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a buttery polenta can make the meal more substantial. A glass of mediumbodied red wine such as Chianti pairs beautifully with this dish.

This rollatini is a comforting crowd pleaser that balances a crunchy coating with a creamy cheesy filling. It reheats well making it a great option for weeknight dinners or make ahead meals.

Common Questions About Recipes

→ What type of cheese works best for the filling?

A blend of ricotta, mozzarella, and Parmesan creates a creamy, flavorful filling that melts well and complements the spinach.

→ How can I ensure the chicken stays moist during baking?

Pounding the chicken to an even thickness and rolling it tightly helps maintain moisture. Brushing with olive oil and baking at 375°F seals in the juices.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the rolls in advance and refrigerate. Bake them fresh before serving for best texture and flavor.

→ What can I use instead of breadcrumbs for coating?

For a gluten-free option, crushed nuts or gluten-free breadcrumbs work well as a crunchy coating alternative.

→ Is it possible to skip the nutmeg in the filling?

Absolutely. Nutmeg is optional and adds subtle warmth, but the dish remains delicious without it.