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Chicken Parmigiana Rollatini


  • 6 boneless skinless chicken breasts, about 4 lbs
  • 8 ounces frozen spinach, thawed and squeezed dry of liquid
  • 2/3 C part skim ricotta cheese
  • 1/4 C freshly grated parmesan cheese, divided
  • 8 ounces mozzarella cheese, shredded and divided
  • 1 egg
  • 2 large cloves of garlic, finely minced (I use a microplane)
  • 1/2 C italian seasoned bread crumbs
  • 2 eggs, beaten with a dash of milk
  • 1 C marinara sauce
  • salt and pepper


1.  Preheat oven to 450 degrees and lightly spray a baking dish with non-stick spray.  Lay one chicken breast on a cutting board with what would have been the skin side up.  Place your hand on top, and using a chef’s knife, cut the breast down the middle being sure to stop before cutting all the way through.  Open the breast so the cut surface is exposed, cover with plastic wrap and lightly pound the chicken to an even thickness.  Season both sides of the chicken well with salt and pepper.  Repeat with remaining breasts.
2.  In a medium sized bowl, combine the ricotta, spinach, half of the mozzarella, half of the parmesan, garlic and 1 egg.  Add 1/2 tsp salt and 1/4 tsp of pepper to the mixture.  Evenly divide and spread the filling on the inside cut side of the chicken.  Roll up the chicken and place it seam side down on the work surface.
3.  On a plate, mix together the bread crumbs and the remaining parmesan cheese.  Place your 2 beaten eggs with the dash of milk in a small bowl.  Dip each breast first in the eggs, then roll them into the breadcrumbs to coat.  Place them on your greased baking dish seam side down.
4.  Bake for 25 minutes.  Remove from the oven and top with marinara sauce and remaining mozzarella cheese.  Bake for another 3-4 minutes.  Serve with marinara sauce
  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 406
  • Sugar: 2g
  • Sodium: 746mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 209mg