Best 7 Chicken Rollatini With Ricotta Recipes

CHICKEN ROLLATINI

Steps:

• Wash and dry cutlets well with paper towels.
• Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
• Preheat oven to 450°.
• Lightly spray a baking dish with non-stick spray.
• Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
• Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, top with remaining crumbs and spray lightly with oil.
• Bake 25 - 30 minutes.
• Serve immediately!

CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA

Steps:

• Wash and dry cutlets, season with salt and pepper.
• Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
• Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
• Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
• Remove from oven, top with sauce then cheese.
• Bake until cheese is melted and bubbling, about 3 more minutes.
• Serve with additional sauce on the side and grated cheese.

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

CHICKEN PARM ROLLATINI

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
• Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
• Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
• Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

CHICKEN ROLLATINI

Steps:

• Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
• Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
• Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.