Baked Italian Chicken Rollatini
Tender chicken breasts are flattened and seasoned with Italian herbs.A creamy ricotta and Parmesan filling is spread over each chicken piece.The chicken is carefully rolled into neat individual portions.Marinara sauce surrounds the rolls as they bake until tender.Melted mozzarella creates a golden, bubbling cheese topping.Serve with pasta, salad, or garlic bread for a complete Italian dinner.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Cheese Filling
- 1 cup ricotta cheese
- ½ cup finely grated Parmesan cheese
- ½ cup shredded mozzarella
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
For the Sauce and Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh parsley or basil, for garnish
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound the chicken with a meat mallet until it is approximately ¼ inch thick.Try to keep the chicken pieces relatively even in thickness so they cook at the same rate.
Season the Chicken
- Brush the chicken lightly with olive oil. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.
Prepare the Filling
- In a medium bowl, combine the ricotta, Parmesan, mozzarella, minced garlic, parsley, Italian seasoning, black pepper, and egg. Stir until thoroughly combined.
Fill the Chicken
- Place a portion of the cheese mixture near one end of each flattened chicken breast. Spread it evenly while leaving a small border around the edges.
Roll the Chicken
- Starting from the filled end, carefully roll each chicken breast into a tight cylinder. Secure the rolls with toothpicks if necessary.
Add the Marinara
- Spread approximately half of the marinara sauce across the bottom of the baking dish. Arrange the chicken rolls seam-side down over the sauce.Pour the remaining marinara sauce over and around the chicken.
Add the Cheese
- Sprinkle the shredded mozzarella and Parmesan evenly over the chicken rolls.
Rest and Garnish
- Allow the chicken to rest for about 5 minutes. Remove the toothpicks carefully, then garnish with fresh parsley or basil.Serve warm with pasta, roasted vegetables, or garlic bread.
Notes
- Pound the chicken evenly so the rolls cook uniformly.
- Do not overfill the chicken, or the cheese mixture may escape during baking.
- Full-fat ricotta provides the richest and creamiest filling.
- Freshly grated Parmesan melts more smoothly and provides better flavor.
- Use a good-quality marinara sauce for the best overall taste.
- Toothpicks help keep the rollatini securely closed during baking.
- Always remove toothpicks before serving.
- Allow the chicken to rest briefly before slicing.