Chicken rollatini is one of my favorite preparations of chicken. Once you learn the technique you can pretty much fill them with anything you like and change up the flavors. They are a favorite in our household and get requested often. I love everything Ricotta right now so I created this recipe and I am so glad I did. The creaminess from the ricotta with the saltiness of the Parmesan goes so well together. Just wait until you cut into these crispy little pockets and watch the ricotta ooze out into the homemade marinara…is your mouth watering yet?
3 chicken breasts, sliced in half long-wise
1 1/2 Cups All purpose flour
2 1/2 Cups Panko seasoned bread crumbs
2 Tablespoons parsley, minced
1/2 teaspoon salt and pepper (plus more for seasoning chicken)
3 large eggs, mixed
4 Tablespoons butter
4 Tablespoons oil
1 Cup Parmesan, shredded
1 Cup Ricotta
Ingredients for the Marinara:
1 28 oz. can San Marzano tomatoes, crushed
1 Teaspoon of Salt and Sugar
- Make the marinara. Add the can of tomatoes, salt and sugar to a large pot. Bring to a boil then turn the heat to low. Cover and simmer on low for 30 min. After 30 min. remove lid and cook for another 30 min. Turn off heat, cover and set aside.
- Slice the chicken in half long-wise. Lay the chicken flat on a cutting board and cover with plastic wrap. With a meat mallet or pan, lightly pound the chicken to flatten and thin out. About 1/4 inch thick
2. Season each side of your chicken with salt and pepper (it’s important to season in this step)
3. In a bowl, mix together the ricotta and Parmesan. With a spoon or knife layer the filling onto on side of the chicken breast.
4. Starting from one side, begin to careful roll up the chicken breast into a cylinder.
5. Set the chicken cylinder aside and repeat the steps to finish the rest.
This is where I have a bit of a different technique. Some Rollatini recipes continue on to the breading portion, however, I have found the chicken rollatini always comes out messy, falling apart, with the filling already spilled out all over the place. I created the following technique to mold the chicken together so it holds it shape, can be breaded and cooked easily and all the filling stays in!
6. Set each chicken rollatini on a piece of plastic wrap. Fold the plastic wrap over the chicken and roll up.
7. With both hands, pinch each side of the plastic wrap. Roll forward repeatedly to tighten the wrap and form the chicken cylinder into a sausage. Tuck the tail ends of plastic wrap around chicken and place in a shallow bowl or on a plate.
8. Throw in the freezer for 15-20 minutes to set. (Tip: this recipe is also great to make ahead of time and the rollatini at this step can go into the fridge for up to 2 days and pulled out for the next step to finish)
9. Remove rollatini from freezer and prepare your breading station. In 3 separate shallow bowls add your (1) flour, (2) mixed eggs, (3)seasoned panko. To the seasoned Panko add 2 tablespoons of fresh parsley and mix
10. Begin breading your rollatini. Individually pick up the rollatini and dip in the flour (make sure to coat the ends), dip in the egg mixture, then dip in the bread crumbs.
11. Heat your oven to 350. In a large saucepan on medium-high heat melt 4 Tablespoons butter and 4 Tablespoons oil. Add all of the rollatini (if they can all fit without being overcrowded). Brown each side of the rollatini. *Tip, if you are having trouble getting each side to stay down prop the rollatini against the edge of the pan.
12. Once all sides are brown place in the oven at 350 for about 15 minutes or until the internal temp reads 165. Remove.
13. Spoon the homemade marinara into a bowl or plate. Place the rollatini on top. Sprinkle with grated Parmesan and serve immediately.