Chicken Rollatini With Sun Dried Tomato & Spinach

Written by on in Chicken

If your family loves Chicken Parmesan like my family does, then they will love these Rollatini’s. Stuffed with mozzarella, ricotta, parmesan, spinach and sun dried tomatoes and topped with sauce and more cheese how can you go wrong.

Rollatini’s to me are like Italian comfort food. They are perfect for the average weekday meal or an elegant dinner party. They are not only simple to make but they are quite good as well.

I Started with sautéing several cloves of garlic in some olive oil. Once the garlic was slightly browned I added some fresh spinach. Now spinach tends to cook down so don’t be afraid to fill the pan. Just cook until spinach wilts.

I placed the wilted spinach in a medium size bowl and to it added a small jar of sliced sun dried tomatoes, diced mozzarella, ricotta and some Parmesan cheese. I mixed it up until incorporated

I breaded the chicken cutlets place them flat on a dish then took a small amount of filling and spread it down the center of the cutlet. I rolled the cutlet up then fastened it with a toothpick. I placed the Rollatini’s in a baking dish then drizzled them with olive oil.

.

Place in the oven at 375º and bake until just about done. Remove from oven smother with sauce and sprinkle with Parmesan cheese. Place back inthe oven and continue baking until done.

Remove from oven and sprinkle with more Parmesan cheese and some fresh basil.

Chicken Rollatini With Sun Dried Tomatoes & Spinach

Ingredients:

  1. 8 Thin sliced chicken cutlets
  2. 1 Cup Italian seasoned bread crumbs
  3. 1 Egg scrambled
  4. 1 Small box baby spinach washed and dried.
  5. 4 Cloves garlic
  6. 1/2 Cup part skim ricotta cheese
  7. 1/4 Cup grated Parmesan cheese plus more for serving
  8. 6 oz.Mozzarella cut into small pieces
  9. 8 oz. Sun dried tomato sliced in oil.
  10. 2 Tablespoons olive oil
  11. 2 Cups marinara sauce.

Instructions:

  1. Set a large frying over medium heat. Coat with olive oil. Place garlic cloves in pan and sauté until slightly golden. Mash garlic with the back of a wooden spoon. Place spinach in pan and sauté until cooked down, about 3 minutes. Remove from heat and allow to cool.
  2. Place cooled spinach, sun dried tomatoes, mozzarella, ricotta and Parmesan cheese in a medium bowl, mix until incorporated and set aside.
  3. Pre heat oven to 375º. Crack egg into a small bowl and scramble. In a shallow dish place the bread crumb.
  4. Place chicken cutlets in scrambled egg then in bread crumb to coat. Place cutlet on a flat surface. Place a small amount of filling down the center of cutlet. Roll cutlet then fasten with toothpick. Repeat with all cutlets until done.
  5. Place cutlets in a large baking dish then drizzle with olive oil. Bake at 375º for 20 to 25 minutes or until just about done. Remove from oven and cover each Rollatini with sauce and sprinkle with Parmesan cheese. Place back in oven and continue baking for an additional 5 to 10 min or until done.
  6. Remove from oven and sprinkle with more Parmesan and fresh basil and serve.
  7. Enjoy