Chicken Rollatini Recipe
This Chicken Rollatini Recipe features tender chicken breasts stuffed with a creamy ricotta, mozzarella, and Parmesan filling, baked in rich marinara sauce, and topped with melted mozzarella. It's an easy Italian-inspired dinner that's perfect for family meals or special occasions.
Servings 4
Calories 560kcal
Equipment
- Meat mallet
- Large cutting board
- Mixing bowl
- Large skillet
- 9x13-inch Baking Dish
- Measuring cups
- Measuring spoons
- Chef's Knife
- Toothpicks or kitchen twine
- Instant-read thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Pound the chicken breasts to about 1/4-inch thickness.
- Season both sides with salt and black pepper.
- In a bowl, combine the ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, parsley, and Italian seasoning until smooth.
- Spread the cheese mixture evenly over each chicken breast.
- Roll each chicken breast tightly and secure with toothpicks or kitchen twine.
- Heat the olive oil in a large skillet over medium heat.
- Sear each chicken roll for 2 to 3 minutes per side until lightly golden.
- Spread one cup of marinara sauce into the bottom of a baking dish.
- Arrange the chicken rolls in the dish.
- Pour the remaining marinara sauce over the chicken.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Broil for 2 to 3 minutes until the cheese is bubbly and lightly golden.
- Remove the toothpicks, garnish with fresh basil or parsley, and serve warm.
Notes
Pound the chicken evenly for easier rolling.
Do not overfill the chicken to prevent the filling from leaking.
Freshly shredded mozzarella melts better than pre-shredded cheese.
Let the rollatini rest for 5 minutes before slicing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.