Chicken Rollatini with Spinach and Ricotta
Thin chicken breasts are pounded flat, wrapped around a creamy spinach-and-ricotta filling, then baked in a bright tomato sauce. Elegant enough for guests, simple enough for a weeknight.
- Total time
- 45 min
- Servings
- 2
- Calories
- 445
- Protein
- 48g
Ingredients
- 2 half-breasts (about 12 oz total) chicken breast, boneless and skinless
- ¾ cup ricotta cheese
- 1.5 cups fresh spinach, packed
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 can (14 oz) canned crushed tomatoes
- 2 tablespoons olive oil
- 1 pinch salt and pepper to taste
- 1 tablespoon fresh basil (or Italian seasoning if basil unavailable)
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Lay one chicken breast on a cutting board, place a heavy skillet or meat mallet on top of it, and press down firmly until the breast is flattened to about 1/4-inch thick, like a thin pancake. Repeat with the second breast.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Add the spinach to a large skillet over medium heat and stir constantly until the spinach is wilted and any liquid has evaporated, about 3 minutes.
- 5
Pour the spinach into a small bowl and let it cool for 2 minutes, then stir in the ricotta, Parmesan, minced garlic, salt, and pepper until fully combined.
- 6
Lay one flattened chicken breast on the cutting board with the longer edge closest to you.
- 7
Spread half of the spinach-ricotta mixture in a thin layer across the center of the first chicken breast, leaving about 1 inch of space on the left and right edges.
- 8
Starting from the edge closest to you, roll the chicken breast up and away from you as tightly as you can, then place it seam-side down in a small baking dish. Repeat with the second breast and remaining filling.
- 9
Pour the canned crushed tomatoes into the baking dish around the rolled breasts, then sprinkle the basil or Italian seasoning over the top and season the sauce with salt and pepper.
- 10
Drizzle the olive oil over the chicken rolls, then cover the baking dish with aluminum foil.
- 11
Bake covered for 25 minutes until the chicken is cooked through—a meat thermometer inserted in the thickest part of a roll should read 165°F.
- 12
Remove the foil and bake uncovered for 5 more minutes until the sauce is bubbling at the edges.
- 13
Remove the baking dish from the oven and let it rest for 3 minutes before serving.
- 14
Place one roll on each plate and spoon the tomato sauce from the pan over the top.
Tools you’ll need
- meat mallet or heavy skillet
- cutting board
- chef's knife
- large skillet
- small bowl
- 8x8-inch baking dish
- aluminum foil
- meat thermometer
- spoon
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