Chicken Rollatini
Thin chicken cutlets wrapped around fresh spinach and mozzarella, then pan-seared and finished in a quick marinara sauce. Restaurant-level elegance in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 48g
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup fresh spinach, roughly chopped
- 4 oz fresh mozzarella, torn into chunks
- 1 cup jarred marinara sauce
- ¼ cup parmesan cheese, grated
- ¼ cup all-purpose flour
Instructions
- 1
Place chicken on a cutting board. Butterfly each breast by slicing horizontally, then pound thin until about 1/4 inch thick.
- 2
Divide spinach and mozzarella between the two breasts, leaving a 1-inch border. Roll tightly and secure with toothpicks if needed.
- 3
Mix flour with salt and pepper on a plate. Coat each roll lightly on all sides.
- 4
Heat olive oil in a skillet over medium-high. Sear the rolls 3 minutes per side until golden brown and chicken is cooked through.
- 5
Pour marinara sauce around the rolls. Sprinkle parmesan over top and simmer 2 minutes until sauce bubbles.
- 6
Serve hot directly from the skillet or plated with sauce spooned over.
Tools you’ll need
- cutting board
- chef's knife
- meat mallet
- 12-inch nonstick skillet
- toothpicks
- plate for dredging
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