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Looking for a great recipe that is low carb and delicious? This Chicken Spinach Rollatini Recipe is super cheesy and filling. I know your family will love it. For more recipes like this see my Entree’s page.

This Chicken Spinach Rollatini Recipe is definitely one of our family staples. I love it because when I am on a low carb diet it really makes you feel like you are cheating with a hearty comfort food favorite. if you don’t care for spinach, I make half of them with just cheese for the kids and it is still great!

The rolled chicken comes out similar to meatballs so I serve it over thin wheat spaghetti, zoodles or spaghetti squash. It really is so yummy, I hope you’ll try my version!

Chicken Spinach Rollatini

Name: Chicken Spinach Rollatini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 4 boneless Chicken Breasts, or 8 cutlets; 1/2 cup Italian bread crumbs; 1/4 cup grated Parmesan cheese; 1 tsp oregano; 3 eggs beaten; 5 oz frozen Spinach, thawed, cooked, squeezed dry of liquid; 2 cups ricotta cheese; 2 cups mozzarella; non-stick spray; salt & pepper to taste; 1-2 jars marinara sauce {My favorite is Victoria Marinara}

Yield: 8 people

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Low-carb chicken rollatini recipe with ricotta and spinach.

Ingredients

4 boneless Chicken Breasts, or 8 cutlets
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tsp oregano
3 eggs beaten
5 oz frozen Spinach, thawed, cooked, squeezed dry of liquid
2 cups ricotta cheese
2 cups mozzarella
non-stick spray
salt & pepper to taste
1-2 jars marinara sauce {My favorite is Victoria Marinara}

Instructions

Preheat oven to 450 degrees.
Spray 9 x 13-inch dish with nonstick spray.
With a mallet, pound your chicken breasts until they are 1/2-1/4 inch
thin.
Cut the chicken breasts in half to make cutlets.
Mix the bread crumbs and Parmesan in a bowl together, set aside.
Add your eggs to a bowl and set aside.
Mix 1 cup of the mozzarella cheese, oregano, salt & pepper to the ricotta cheese and set aside.
Lay out the cutlet, spread a small amount of cheese mixture onto cutlet. Add the spinach on top of the cheese mixture, sprinkle with mozzarella and roll the cutlet up.
Holding the chicken roll tight, dip the cutlet in the egg mixture and then roll in the bread crumb mixture until coated.
Place seam side down in the dish and repeat.
When all cutlets are in the dish, lightly spray each one with non-stick spray. Bake for 25 minutes.
Remove from oven and top with sauce and mozzarella.
Bake for 10 more minutes or until the chicken is 165 degrees.
Serve with remaining sauce over noodles. Enjoy!