Chicken Rollatini Spinach Cheese (Print Version)

# Ingredients:

→ For the Chicken Rollatini

01 - 4 boneless, skinless chicken breasts, pounded to 0.6 cm thickness
02 - 240 g shredded mozzarella cheese
03 - 120 g ricotta cheese
04 - 25 g grated parmesan cheese
05 - 30 g fresh spinach, sautéed and chopped
06 - 60 g Italian-seasoned breadcrumbs
07 - 2 large eggs, beaten
08 - 30 ml olive oil
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried basil
11 - Salt, to taste
12 - Black pepper, to taste

→ Optional Garnish

13 - Fresh parsley, chopped
14 - Extra grated parmesan cheese

# Instructions:

01 - Arrange chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them evenly to 0.6 cm thickness to ensure uniform cooking.
02 - In a mixing bowl, combine ricotta, parmesan, mozzarella, sautéed spinach, garlic powder, dried basil, salt, and black pepper until fully incorporated.
03 - Lay the flattened chicken breasts on a work surface. Spread each with an even layer of the cheese and spinach filling, leaving a small border. Roll each breast tightly and secure with toothpicks.
04 - Dip each prepared roll in the beaten eggs, then coat thoroughly in breadcrumbs to form an even crust.
05 - Preheat oven to 190°C. Arrange the coated rolls in a greased baking dish and bake for 25-30 minutes until golden and cooked through.
06 - For pan-frying: Heat olive oil in a skillet over medium heat; sear rolls for 3-4 minutes per side until golden, then finish in the oven if needed. For air frying: Preheat air fryer to 182°C. Place rolls in the basket and air fry for 10-15 minutes, turning halfway.
07 - Allow cooked chicken rolls to rest for 5 minutes. Remove toothpicks, garnish with fresh parsley and additional grated parmesan, and serve warm.

# Notes:

01 - To maintain moisture, ensure the chicken is pounded evenly and not overcooked.
02 - Toothpicks help secure the rolls during cooking and should be removed before serving.
03 - Enhance flavor by drizzling with marinara or Alfredo sauce when serving.
04 - Panko breadcrumbs yield a crunchier exterior.
05 - Leftovers can be stored refrigerated for up to 3 days or frozen for up to 2 months.

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