Baked Chicken Rollatini with Spinach

Baked Chicken Rollatini with Spinach & Parmesan Recipe

Rollatini, or involtini, as it’s referred to in Italy, is a popular dish made with thin strips of eggplant, chicken, or veal, rolled with cheese, breaded and baked. It’s often served as an appetizer, but can be enjoyed as a main course as well. It’s thin layers of various meats, veggies, and cheeses, as well as its crispy crust, contribute a variety of tastes and textures that make it a popular dish both in North America and abroad.

We’ve concocted a clean eating, healthy rollatini recipe that will please kids and adults alike. Chicken is a lean meat, lending a whopping dose of lean protein without the excess fat and calories of fattier varieties of meat. We love the super combination of spinach and chicken. The two always taste great together, and spinach is a fiber and antioxidant rich superfood that gives this dish a nutrient boost. We’ve added a bit of Parmesan and mozzarella for additional flavor and texture, but in moderate amounts, so that the fat and calorie quotient of this recipe stays low. We use low-fat mozzarella, and Parmesan is known for being high in calcium. Italian babies count it among one of their very first foods, a nutritious and healthy choice.

These crunchy rolls are baked, not fried, adding to their healthy eating factor. And the filling satisfaction of chicken, paired with gooey cheese and crunchy baked breadcrumbs, combine to make this a treat you won’t feel guilty indulging in!

Baked Chicken Rollatini with Spinach

Baked Chicken Rollatini with Spinach

Yields: 8 servings/8 rolls | Serving Size: 2 rolls | Calories: 305 |Total Fat: 17g | Saturated Fat: 6g | Trans Fat: 0 g | Cholesterol: 72 mg | Sodium: 490 mg | Carbohydrates: 11 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 26g | SmartPoints: 9 |

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 cups fresh baby spinach, coarsely chopped
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon pepper
  • 4 chicken breast filets
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 cup Italian style breadcrumbs or panko

Directions

Preheat oven to 400 degrees F.

Over medium heat, in a medium saucepan with extra-virgin olive oil, sautè the garlic for one minute. When it turns golden, sautè the spinach for about 5 minutes. Season with salt and pepper. Set aside and let it cool.

When the spinach has cooled down, add the Parmesan and mozzarella.

Prepare 2 plates with extra-virgin olive oil for coating the rolls and another one with the breadcrumbs.

Using a meat tenderizer, pound the chicken filets until thin enough to easily roll. Cut each in half lengthwise.

Lay a chicken fillet on a plate then add a layer of spinach mixture on top. Tightly roll the chicken until the end. Lightly coat the outside of the rolls with extra-virgin olive oil.

Coat the chicken with the breadcrumbs, pressing crumbs onto the rolls as needed. Place the rolls on a baking pan lined with parchment paper.

Bake for 30 minutes or until cooked through and golden.

http://skinnyms.com/baked-chicken-rollatini-with-spinach-recipe/

More delicious chicken and spinach recipes:
Slow Cooker Spinach Artichoke Chicken
Chicken, Spinach, and Corn Sauté
Oregano Chicken and Orzo with Olives, Tomatoes, Spinach and Feta
Grilled Chicken and Blueberry Salad
Chicken Pesto Pita

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We’d love to hear what you think. Leave us a comment in the comments section below.

5 Comments on "Baked Chicken Rollatini with Spinach"

  1. Maya  February 24, 2016

    Any suggestions for making these with eggplant (or meatless alternative) rather than chicken?

    Reply
    • Gale Compton  February 25, 2016

      Hmmmm…interesting question. I haven’t tried this but here’s what I’m thinking:

      Cut a peeled eggplant into strips, just as you would the chicken only dip the strips first into milk or an egg beaten, before coating with breadcrumbs. That would be the only difference. Keep us posted! 🙂

      Reply
  2. Maya  March 7, 2016

    I made them with eggplant, they were phenomenal! I just sliced the eggplant thin, then dry grilled it to almost cooked so they were softer for rolling. Used my finger tips to rub a bit of EVOO on the rolls and rolled in the crumbs.

    Reply
  3. Bonnie  March 12, 2016

    How is it, that you list 6 servings with only 4 pieces of chicken??

    Reply
    • Gale Compton  March 14, 2016

      Bonnie, The recipe has been updated, please check it out. 🙂

      Reply

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