Ingredients
→ Chicken
→ Filling
→ Coating
→ Topping (Optional)
Steps
Lay chicken breasts between two sheets of parchment paper. Pound evenly with a meat mallet until about ¼ inch thick. Season both sides with salt, pepper, and Italian seasoning.
In a medium bowl, mix together ricotta, mozzarella, Parmesan, sautéed spinach, garlic, and nutmeg. Stir until well combined and creamy.
Spoon 2–3 tablespoons of filling onto the center of each chicken breast. Roll tightly, tucking in the sides if possible. Secure with toothpicks or tie with kitchen twine.
Set up a dredging station with flour in one bowl, beaten eggs in another, and a mix of breadcrumbs and Parmesan in a third. Dredge each roll in flour, dip in egg, then coat with the breadcrumb mixture. Place seam-side down in a greased baking dish.
Preheat your oven to 190°C (375°F). Lightly brush each roll with olive oil. Bake for 25–30 minutes, until the chicken is cooked through and the coating is golden brown.
Spoon marinara sauce over each rollatini and top with shredded mozzarella. Return to the oven for an additional 5–7 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil or parsley before serving.