This chicken rollatini recipe saved countless dinner parties when I needed something that looked impressive but didn't require chef-level skills. After several attempts where the filling leaked out or the chicken came out dry, I learned the techniques that make these Italian-style chicken rolls stay perfectly sealed while cooking to juicy perfection. The secret is in the pounding technique and knowing exactly how to roll and secure the chicken so all that delicious cheese and herb filling stays where it belongs.
Why You'll Love This Chicken Rollatini
This chicken rollatini recipe takes ordinary chicken breasts and transforms them into something that feels special and restaurant-worthy. The technique might look fancy, but it's really just a matter of pounding the chicken thin, adding your filling, and rolling it up tight. Once you get the hang of it, you'll find it's easier than many other chicken recipes because everything cooks together in one pan.
What makes these Italian chicken rollups work so well for entertaining is how they can be prepped hours ahead of time. You can stuff and roll the chicken in the morning, then just pop them in the oven when guests arrive. The cheese and herbs stay perfectly contained when you roll them properly, and slicing them reveals those beautiful spirals that make everyone think you're a much better cook than you are.
Jump to:
- Why You'll Love This Chicken Rollatini
- Ingredients for Chicken Rollatini
- How To Make Chicken Rollatini Step By Step
- Smart Swaps for Your Chicken Rollatini
- Delicious Twists on Chicken Rollatini
- Equipement For Chicken Rollatini
- Storing Your Chicken Rollatini
- What to Serve With Chicken Rollatini
- Top Tip
- The Dish My Grandmother Taught Me to Love
- FAQ
- Italian Elegance Made Simple!
- Related
- Pairing
- chicken rollatin
Ingredients for Chicken Rollatini
For the Chicken:
- Boneless, skinless chicken breasts
- Salt and black pepper
- Italian seasoning
For the Filling:
- Ricotta cheese
- Fresh mozzarella (shredded)
- Parmesan cheese (grated)
- Fresh spinach (chopped)
- Fresh basil leaves
- Garlic (minced)
- Prosciutto slices (optional)
For Cooking:
- All-purpose flour for dredging
- Olive oil
- Butter
- White wine or chicken broth
- Marinara sauce
Basic Equipment:
- Sharp knife
- Meat mallet or rolling pin
- Plastic wrap
- Toothpicks
- Large oven-safe skillet
See recipe card for quantities.
How To Make Chicken Rollatini Step By Step
Prepare the Chicken:
- Place chicken breasts between plastic wrap
- Pound to even ¼ inch thickness with meat mallet
- Season both sides with salt, pepper, and Italian seasoning
- Let rest while you prepare filling
Make the Filling:
- Mix ricotta, mozzarella, Parmesan, and minced garlic in bowl
- Add chopped spinach and fresh basil
- Season with salt and pepper
- Mixture should hold together but not be too wet
Assemble the Rollatini:
- Lay flattened chicken on work surface
- Spread thin layer of cheese mixture over chicken
- Add prosciutto if using
- Roll tightly from one end, securing with toothpicks
Cook the Chicken:
- Dredge rolled chicken lightly in flour
- Heat olive oil and butter in oven-safe skillet
- Brown rollatini on all sides, about 8 minutes total
- Add wine or broth to deglaze pan
Finish in Oven:
- Serve with warm marinara sauce
- Transfer skillet to 375°F oven
- Bake 15-20 minutes until internal temp reaches 165°F
- Rest 5 minutes before slicing
Smart Swaps for Your Chicken Rollatini
Protein Options:
- Chicken breasts → Chicken thighs (pound thin, cook slightly longer)
- Fresh chicken → Turkey cutlets pounded thin
- Regular chicken → Pork tenderloin sliced and pounded
- Whole breasts → Chicken tenderloins (use 2-3 per roll)
Cheese Changes:
- Ricotta → Cream cheese or mascarpone
- Fresh mozzarella → Shredded mozzarella or provolone
- Parmesan → Romano or Asiago cheese
- Full-fat → Part-skim versions work fine
Filling Variations:
- Fresh spinach → Frozen spinach (thawed and well-drained)
- Prosciutto → Ham or pancetta
- Fresh basil → Dried basil or Italian herbs
- Regular filling → Sun-dried tomatoes for extra flavor
Cooking Liquids:
- White wine → Chicken broth or vegetable broth
- Wine → Lemon juice with broth
- Regular broth → Stock for richer flavor
Sauce Options:
- Store-bought → Homemade sauce
- Marinara → Alfredo sauce for cream version
- Tomato sauce → Pesto for herby variation
Delicious Twists on Chicken Rollatini
Spinach and Sun-Dried Tomato:
- Add chopped sun-dried tomatoes to cheese mixture
- Use extra spinach for more green color
- Creates Mediterranean flavors
- Beautiful color contrast when sliced
Prosciutto and Sage:
- Layer thin prosciutto inside before rolling
- Add fresh sage leaves to filling
- Classic Italian combination
- Elegant presentation for guests
Mushroom and Herb:
- Sauté mushrooms and add to cheese mixture
- Use fresh thyme and oregano
- Earthy, savory flavors
- Great for fall dinners
Caprese Style:
- Use fresh mozzarella and basil
- Add diced fresh tomatoes
- Light, fresh summer version
- Serve with balsamic reduction
Ham and Swiss:
- Similar to chicken cordon bleu
- Replace prosciutto with deli ham
- Use Swiss cheese instead of mozzarella
- Kid-friendly variation
Equipement For Chicken Rollatini
- Meat mallet or rolling pin for pounding
- Plastic wrap for pounding chicken
- Sharp knife for slicing
- Large oven-safe skillet
- Toothpicks for securing rolls
Storing Your Chicken Rollatini
Fridge Storage (3-4 days):
- Cool completely before refrigerating
- Store in airtight container with any pan juices
- Keep toothpicks in place until ready to serve
- Reheat gently in oven at 350°F for 15-20 minutes
Freezer Storage (2-3 months):
- Cool completely before freezing
- Wrap individual rolls in plastic wrap
- Store in freezer-safe containers
- Thaw overnight in fridge before reheating
Make-Ahead Tips:
- Assemble rollatini up to 4 hours ahead
- Keep refrigerated until ready to cook
- May need extra 5-10 minutes cooking time if cold
- Don't slice until ready to serve
Reheating Methods:
- Microwave makes chicken tough, avoid if possible
- Oven works best to maintain texture
- Cover with foil to prevent drying out
- Add splash of broth if needed
What to Serve With Chicken Rollatini
This elegant Italian dish pairs beautifully with sides that complement its rich, cheesy filling without overwhelming the delicate flavors. Classic pasta with marinara sauce makes the perfect base - the same sauce you serve with the rollatini works wonderfully tossed with angel hair or penne. Creamy risotto or polenta provides another Italian-inspired option that soaks up the pan juices beautifully. For something lighter, garlic roasted asparagus or broccolini adds color and crunch while keeping the focus on the star of the plate.
Simple sides often work best with such an impressive main dish. A fresh arugula salad with lemon vinaigrette cuts through the richness and adds peppery brightness between bites. Roasted cherry tomatoes with fresh basil echo the Italian flavors, while garlic mashed potatoes provide comfort food appeal. For wine pairing, a medium-bodied red like Chianti Classico or Sangiovese complements the cheese and herb filling perfectly. White wine lovers should try Pinot Grigio or Soave, which won't compete with the delicate chicken flavors but provide enough body to stand up to the rich cheese filling.
Top Tip
- The secret to chicken rollatini that doesn't fall apart lies in proper pounding technique and tight rolling. Pound the chicken between plastic wrap until it's evenly flat - about ¼ inch thick throughout. If some areas are thinner than others, the thin spots will tear when you roll them up. Also, don't overfill the chicken. A thin, even layer of filling works much better than thick globs that make the chicken impossible to roll properly and cause bursting during cooking.
- Securing the rolls properly prevents all that delicious filling from leaking out during cooking. Place toothpicks at an angle through the seam rather than straight down, and use at least 2-3 per roll depending on size. If you have kitchen twine, that works even better for keeping everything tightly sealed. The browning step before baking isn't just for color - it creates a seal that helps keep the juices and filling inside.
The Dish My Grandmother Taught Me to Love
My grandmother never called it chicken rollatini - she simply called it "pollo ripieno," stuffed chicken, and she made it every Sunday after church with whatever cheese and vegetables she had on hand. She came from a small village outside Naples where nothing went to waste, and these rolls were her way of turning a simple chicken breast into something that felt like celebration food. She'd pound the chicken with the flat side of an old cleaver, muttering in Italian about how American chickens were too thick and needed proper tenderizing.
Her version was simpler than most recipes today - just ricotta she made herself, whatever greens were in the garden, and a handful of herbs from her windowsill. She'd roll each piece carefully, securing it with a piece of kitchen string she'd save and reuse until it fell apart. The smell of garlic and basil sizzling in olive oil would fill her tiny kitchen, and she'd always make extra because neighbors had a way of appearing at dinnertime. She taught me that the secret wasn't in perfect technique or fancy ingredients - it was in taking the time to do things properly and sharing the results with people you care about.
FAQ
What to put in rolled chicken?
Traditional chicken rollatini fillings include ricotta cheese, mozzarella, Parmesan, fresh spinach, and herbs like basil. You can add prosciutto, sun-dried tomatoes, or mushrooms for extra flavor. The key is keeping the filling moist but not watery - drain spinach well and use cheeses that won't leak during cooking.
What to eat with chicken rollatini?
Chicken rollatini pairs beautifully with pasta in marinara sauce, garlic roasted vegetables, or a simple arugula salad. Creamy risotto or polenta also complement the rich filling well. For lighter options, try steamed broccoli or roasted asparagus that won't compete with the dish's flavors.
What is the best liquid to bread chicken with?
For chicken rollatini, you don't need heavy breading - just a light flour dredging works best. If you want to bread it, use beaten eggs mixed with a splash of milk or buttermilk, followed by seasoned breadcrumbs. The egg mixture helps the coating stick better than dry flour alone.
What is the best cheese to put in chicken?
Ricotta mixed with mozzarella creates the perfect creamy, melty combination for chicken rollatini. Ricotta provides creaminess without being too runny, while mozzarella adds that satisfying cheese pull. Adding Parmesan gives depth of flavor. Avoid soft cheeses like brie that become too liquid when heated.
Italian Elegance Made Simple!
Now you have all the secrets to making perfect chicken rollatini - from properly pounding the chicken to securing those rolls so the filling stays put. This Italian-inspired dish proves that restaurant-quality meals are possible at home when you understand the basic techniques and take your time with the preparation.
Craving more elegant dinner options? Try our Delicious Naan Bread Recipe that pairs beautifully with any Italian meal as a side bread. Want to end on a sweet note? Our The Best Chocolate Pie Recipe provides the perfect rich finish to balance all those savory flavors. Looking for another impressive main dish? Our Easy Creamy Smothered Chicken And Rice Recipe delivers comfort food satisfaction with similar cooking techniques!
Share your rollatini success! We love seeing your perfectly spiraled chicken rolls and elegant dinner presentations!
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Ingredients
Equipment
Method
- Pound chicken breasts thin and season with salt, pepper, and Italian seasoning evenly.
- Stir together ricotta, mozzarella, Parmesan, spinach, basil, and garlic until well combined.
- Spread filling on chicken, add prosciutto if desired, then roll and secure with toothpicks.
- Lightly coat in flour, sear rolls in butter and oil until golden brown on all sides.
- Transfer skillet to oven, bake until chicken is cooked through, then serve with marinara.
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