Chicken Rollatini

If you like dinner that looks like you spent hours but actually fooled everyone in under 40 minutes, meet chicken rollatini — the elegant impostor of home cooking. It’s basically a delicious cover-up for “I threw a few good things together,” and yes, you will get applause. No special chef vocabulary required.

Why This Recipe Is Awesome

This works because it’s all about layers and contrasts: tender chicken, creamy filling, salty prosciutto (or ham), a crisp breadcrumb exterior and a little saucy personality to finish. It’s essentially the culinary equivalent of wearing a blazer over sweatpants — classy on the surface, forgiving underneath. The assembly is straightforward, the searing creates texture that baking alone can’t, and baking finishes everything without babysitting. Minimal fuss, maximum payoff.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts — halved horizontally or butterflied to make 8 thin cutlets
• Salt and pepper — be slightly generous; chicken is boring without seasoning
• 4–6 thin slices prosciutto or ham — prosciutto if you want drama, ham if you want economy
• 1 cup ricotta cheese — full fat keeps things creamy
• 1 cup fresh spinach — wilted and squeezed dry; frozen works in a pinch
• 1 cup shredded mozzarella — part-skim okay, fresh mozzarella can be used for a juicier result
• 1/4 cup grated Parmesan — salty, nutty, necessary
• 1 egg — beaten, for the dredge
• 1/2–3/4 cup all-purpose flour — or gluten-free flour blend
• 1 cup breadcrumbs — panko for crisp, regular for a classic crust
• 2 tbsp olive oil + 1 tbsp butter — for searing and flavor
• 1 1/2 cups marinara sauce — jarred is fine; you’ll make it look homemade by pretending
• Toothpicks — to hold things together like tiny edible scaffolding
• Optional: fresh basil or parsley — for finishing, because garnish makes you look thoughtful

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 375°F (190°C). Prepare the chicken: lay a piece between plastic wrap and pound to about 1/4-inch thickness with a meat mallet or rolling pin so it’s even and easy to roll. Season both sides with salt and pepper.

   Make the filling by sautéing the spinach briefly with a pinch of salt until just wilted; squeeze out excess water and chop. Mix the spinach with ricotta, half the mozzarella, and half the Parmesan; taste and add a pinch of pepper. On each flattened cutlet, place a slice of prosciutto, spread about 2–3 tablespoons of the ricotta mixture, then a little extra mozzarella. Roll tightly from the narrow end and secure with a toothpick. Dredge each roll in flour, dip in beaten egg, then coat evenly with breadcrumbs.

2. Step 2

   Heat olive oil and butter in a large ovenproof skillet over medium-high heat until shimmering. Sear the rolls seam-side down first for 2–3 minutes per side until golden — this gives texture and prevents sogginess. Pour marinara into the skillet around (not over) the rolls so they bake in a cozy sauce bath; spoon a bit on top if you’re feeling generous. Sprinkle remaining Parmesan and mozzarella over the rolls, cover the skillet with foil or a lid, and bake for 18–22 minutes, until chicken reaches 165°F (74°C).

   Remove foil and bake another 3–5 minutes if you want extra browning on the cheese. Let rest 5 minutes before removing toothpicks and slicing. Serve with extra sauce, fresh basil, or a simple green salad. Done.

Common Mistakes to Avoid

Underseasoning the chicken — don’t be timid with salt, it’s flavor glue. Overstuffing the roll so it rips during searing — keep the filling modest and roll tightly. Skipping the sear — baking alone yields soggy breadcrumbs. Not squeezing cooked spinach — wet filling dilutes flavor and makes a soggy mess. Crowding the pan when searing — do batches; crowded meat steams instead of getting that crisp, golden crust.

Alternatives & Substitutions

Short on prosciutto? Use deli ham, thin turkey slices, or omit the meat entirely for a vegetarian version (add roasted mushrooms or more cheese). Swap ricotta for mascarpone for a silkier filling, or use goat cheese for tang. Gluten-free flour and breadcrumbs work fine; panko can be swapped for crushed cornflakes for extra crunch. Don’t have marinara? Use a jarred tomato-basil sauce, or a light cream sauce if you want something richer — both play nicely. Personal note: I like a bit of lemon zest in the filling on sunny days; it brightens the whole thing.

FAQ

Question 1?

Can I make this ahead? Absolutely. Assemble the rolls, cover on a tray, and refrigerate for up to 24 hours. You can bake straight from chilled — add 5–8 minutes to the baking time. If frozen, thaw in the fridge overnight before baking.

Question 2?

Is there a crispier shortcut? Yes: use panko and bake uncovered for the last 10 minutes, or broil for 1–2 minutes at the end while watching closely. For the crispiest result, do the sear step in batches so the oil stays hot and the crust forms properly.

Question 3?

How do I keep the chicken moist? Don’t overbake — use a thermometer if you like precise things. Searing seals the outside and helps trap juices; rolling keeps the filling from drying out. Also, don’t skip the resting time after baking; it redistributes the juices.

Final Thoughts

Chicken rollatini is one of those recipes that looks fancy but behaves like a weekday hero — quick to assemble, forgiving, and wildly impressive when you put it on the table. It’s perfect for a low-drama dinner party or a midweek meal when you want comfort without collapse. Make it once, tweak the filling to your taste, and it’ll become one of those reliably excellent options you reach for when you want to look practiced without actually trying too hard. Now go roll something delicious.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.