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Chicken Rollatini Recipe

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This recipe for Chicken Rollatini, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Bialy


4 large chicken breasts, cut horizontally into 8 chicken cutlets or purchase 8 cutlets
1 cup Panko crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup + 1/4 cup grated parmesan cheese divided
3 eggs - 2 to dip cutlets, 1 to add to ricotta
1/2 cup frozen spinach thawed, squeezed dry of any liquid
1/2 cup ricotta cheese
8 slices fresh mozzarella
non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Preheat oven to 400. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs, oregano, basil and 1/3 cup grated cheese in one bowl and beaten eggs in another. In another bowl, combine ricotta, spinach, 1/4 cup parmesan cheese and 1 egg, along with 1/4 teaspoon salt and a pinch of ground pepper. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll up and set aside until all chicken cutlets are stuffed and rolled. Dip chicken roll up into egg mixture, then in breadcrumbs and place seam side down in a baking dish. When finished, lightly spray top breaded cutlets with cooking spray which will help it brown. Bake 25 minutes. Remove from oven, top with marinara sauce then fresh mozzarella cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side. Serves 8.




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