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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
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!
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Nutrition Information
Yield 8Amount Per ServingCalories 195
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Check out more of my family’s Favorite Recipes~
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Simple Weeknight Ricotta Stuffed Shells
Yummy!