Baked Chicken Rollatini with Spinach

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These little rolls are not only delicious but also very healthy.

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. Its 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.

Rollatini the Skinny Ms. Way

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, which adds to their healthy eating factor. It’s hard to say no to the satisfying flavors and textures of chicken paired with gooey cheese and crunchy baked breadcrumbs. This chicken rollatini with spinach recipe combines them all to make this a treat you won’t feel guilty indulging in!

Baked Chicken Rollatini with Spinach Recipe

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Baked Chicken Rollatini with Spinach

These chicken rollatini with spinach are delicious, nutritious, and fun to look at.
Yield 8 people
Serving Size 2 rolls
Course Appetizer, Dinner
Cuisine Italian


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


  • Preheat the 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 two 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 they’re thin enough to easily roll. Cut each in half lengthwise.
  • Lay a chicken filet on a plate, then add a layer of spinach mixture on top. Tightly roll the chicken, starting at one short 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 the chicken rollatini with spinach are cooked through and golden.

Nutrition Information

Serving: 2rolls | Calories: 305kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 490mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 9
Keywords Low-Carb

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These chicken rollatini with spinach are healthy, delicious, and fun! You can’t go wrong when you pair the lean protein of chicken and the vitamin-rich goodness of spinach—they’re a match made in heaven that is only made better by a crunchy coating of crispy breadcrumbs! Make these delicious roll-ups to serve as appetizers at your next party, or whip up a batch for dinner and serve them alongside a fresh, crisp salad, roasted veggies, or cauliflower mash! These rollatini are a testament to the fact that healthy eating can be indulgent and delicious!

Looking for more delicious chicken and spinach recipes? Try one of these:
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 of this chicken rollatini with spinach recipe. Leave us a comment in the comments section below.

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


    1. 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! 🙂

  1. 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.

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