Ingredients:

  • 4 medium Boneless, skinless chicken breasts
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ cup All-Purpose Flour
  • 2 large Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • ¼ cup grated Parmesan cheese, plus extra for topping
  • 1 tbsp Olive Oil
  • 10 oz Fresh Spinach, roughly chopped
  • 8 oz Whole Milk Ricotta Cheese
  • ½ cup shredded Low-Moisture Mozzarella cheese
  • 2 cloves Garlic, minced
  • Pinch of freshly grated Nutmeg
  • 24 oz good quality Marinara Sauce
  • 4 slices Provolone cheese (optional)
  • ½ cup extra grated Parmesan cheese, for the top crust
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Slice each chicken breast horizontally to create two thinner cutlets. Place cutlets between plastic wrap and pound evenly to about ¼ inch (6mm) thickness. Season lightly with salt and pepper.
  2. Sauté the minced garlic briefly in olive oil. Add spinach and cook until wilted. Remove from heat, squeeze out all excess moisture, and allow to cool slightly.
  3. In a bowl, mix the cooled spinach, ricotta, mozzarella, ¼ cup Parmesan, nutmeg (if using), and a pinch of salt/pepper.
  4. Set up a dredging station: three shallow dishes containing flour, beaten eggs, and Panko mixed with the remaining ¼ cup Parmesan.
  5. Lightly dredge each cutlet first in flour (shaking off excess), then dip in egg wash, and finally press into the Panko mixture to coat thoroughly.
  6. Lay the coated cutlets flat. Divide the spinach filling evenly across the four cutlets, spreading it across the surface, leaving about a 1-inch border on the edges.
  7. Starting from a short end, roll each cutlet up tightly, tucking in the sides as you go, creating a neat cylinder (Rollatini). Secure with toothpicks if necessary.
  8. Briefly sear the rolls on all sides in a hot, oiled oven-safe skillet until light golden brown—this locks in the shape and adds colour.
  9. Spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the rolls seam-side down. Top each roll with a slice of Provolone (if using), followed by a generous ladle of remaining marinara sauce. Sprinkle heavily with the final ½ cup of Parmesan.
  10. Bake in a preheated oven (375°F / 190°C) for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the cheese is bubbly and browned.
  11. Allow the rolls to rest for 5 minutes before slicing on an angle (carefully removing toothpicks first) and garnishing with fresh parsley.