Chicken Rollatini with Spinach alla Parmigiana

This is one of my FAVORITE Healthy Italian Dishes!! 

And I found it on one of my favorite go-to meal planning blogs


It's just lean chicken breast, pounded thin, with part-skim ricotta cheese and spinach filling, rolled up within it!


Then, it gets dipped in an egg bath, lightly seasoned breadcrumbs and baked!



Add pomodoro sauce and provolone cheese to add extra flavor.


These go seriously fast whenever I make them.

Serve with salad and garlic toast.




4 sliced in half and pounded chicken breasts (or use pre cut chicken tenders)


1 cup part-skim ricotta cheese

1/2 cup parmasean cheese

1/4 cup part skim mozzarella

1 cup fresh spinach (or 1/2 cups cooked and drained of all water)

1 clove garlic

1 egg and 1 tbs milk for egg bath

1/2 cup seasoned Italian Bread Crumbs and 2tbs grated parmesan cheese

Salt and Pepper to taste


1 cup pomodoro or tomato sauce

4 slices provolone cheese

Preheat oven to:  450

Rise, pat dry and pound out chicken breasts flat.

Mix in small bowl ricotta, mozzarella, spinach, and garlic.  Lay on top of flat chicken surface and roll.

Dip rolled chicken breast into egg bath. Then dip into seasoned bread crumbs/cheese mixture. Season with salt and pepper to taste!

Place seem side down in deep baking dish, sprayed with cooking spray or olive oil.

Bake for 25 minutes.

Remove from oven, spoon sauce over the top and add sliced cheese on top. 

Put back in the oven under the broiler for a few minutes or simply bake for 3 minutes longer, to melt the cheese.

Remove from oven. 

 Serve with salad, garlic toast and wine.