Roll up that boring chicken breast with spinach and mozzarella cheese to make this chicken rollatini masterpiece. High in protein and easy to make Keto friendly!
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Chicken Rollatini with Spinach and Mozzarella
First, these chicken cutlets are stuffed with spinach and cheese and dipped in lemon and olive oil. Next, they are rolled in a combination of bread crumbs and Romano cheese. Finally, they are baked until golden perfection.
This may sound hard and look difficult to make, but they were so easy. Don’t you love that pretty swirl of green in the center of the chicken?
Your whole family will love this chicken rollatini. It is also healthy and has less calories than most of the other recipes I’ve seen.
Great Sized Dish for Baking Chicken Rollatini
I love this ceramic bake ware for recipes like this one. Click on the image to find where to buy it.
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What is the Difference Between a Chicken Breast, Chicken Cutlet and Chicken Tender?
A chicken breast is the whole breast; a chicken cutlet is a slice of meat cut from the chicken breast. It is thinner than the whole breast and it is prepared by slicing the chicken breast in half horizontally.
Chicken cutlets are boneless, skinless chicken breast thinly sliced. There might be butchers that will do this for you if you ask. I was at Walmart today and purchased thin sliced chicken breast, but it cost more money per pound than the boneless, skinless chicken breast. I was in a hurry and it was worth the extra money. To save some money you could cut the chicken into cutlets yourself.
Chicken tenders are made from a different cut of meat on the chicken that runs under the chicken breast.
Make This Dish Keto
The breadcrumbs are the only thing holding this chicken rollatini back from being keto friendly. To make it keto friendly, swap out the bread crumbs for crushed pork rinds and a few shakes of Italian Seasoning.
It gets golden while being baked int he over and keeps the crispy texture we all love of the bread crumbs minus the carbs.
Can I Freeze The Chicken Rollatini Leftovers?
Absolutely! Just take your left overs and place them in either a Ziplock freezer bag or other freezer safe container for proper freezer storage.
When you’re ready to eat it, let it defrost overnight int he refrigerator and reheat in the over on a low temperature.
Freeze them for up to 3 months for optimum freshness.
Best Sides for This Dish
- My family loves this dish with a big green salad on the side.
- Heirloom tomato salad is a beautiful color to add as a side to this dish.
- To fill up the kids a little more, Garlic bread or breadsticks are always a hit.
- If you don’t mind the extra calories, this dish also pairs well with Alfredo pasta or a Marinara pasta.
Here’s the Recipe for Chicken Rollatini with Spinach and Mozzarella
Chicken Rollatini with Spinach and Mozzarella
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 4 1/2 cups fresh spinach coarsely chopped
- 1/4 cup Romano cheese finely shredded
- 2 Tbsp Romano cheese finely shredded
- 1/2 cup mozzarella cheese finely shredded
- salt and pepper to taste
- 8 thin chicken cutlets
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon juiced
- 1 tablespoon olive oil
- olive oil non-stick spray
Instructions
- Preheat oven to 450° F.
- Wash chicken cutlets, pat dry and season with salt and pepper.
- Spray a 9×13 baking dish with non-stick spray.
- In a large skillet, heat olive oil on medium-high heat. Add the garlic and saute for 1-2 minutes, or until golden.
- Add chopped spinach, 1/4 cup Romano cheese, salt and pepper and saute about 1-2 more minutes, or until spinach is wilted. Set aside to cool.
- When cool, add mozzarella cheese and combine.
- Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
- Combine breadcrumbs and remaining 2 tablespoons of Romano cheese in one bowl. In a second bowl combine olive oil and lemon juice.
- Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish.
- Repeat same steps with the remaining chicken. When finished, lightly spray with oil spray.
- Bake in preheated oven for 30 minutes.
Notes
Nutrition
Try Out Some of These Other Recipes We Think You’ll Like:
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
This recipe doesn’t say how/when to put the spinach filling into the chicken.
Thank you Tracy, you’re right!! I think when I copied and pasted the instructions onto our new recipe tab I must have deleted it! Or maybe I forgot it in the first place! I’m glad you said something I will fix it now. Basically you add the filling and roll the chicken before dipping it in the lemon juice and bread crumbs. I don’t remember how much, but I’ll get it fixed! Thanks!
Yes my comment is the same…you left out when to put the spinach mixture on the chicken. I can guess but you may want to revise for less experienced cooks….this sounds delish though, can’t wait to try!