Chicken Ricotta Rollatini

While browsing at The Fresh Market in their super extensive meat section, between the breaded filet and chopped chicken, I found dinner! So? I hurried home to create this four square meal from scratch! Come and roll up your sleeves for these petite Chicken Ricotta Rollatini!

chicken ricotta rollatini2

You’ll Need:

  • 2 boneless, skinless chicken breasts
  • 1 cup ricotta cheese
  • Baby spinach leaves, washed
  • Shredded Swiss & Gruyere cheese (or any variety)
  • Olive Oil Misto
  • Salt and pepper to taste
  • Grain & veggies for your side

CRR - prep


  1. Preheat oven to 350°F.
  2. With a knife, carefully slice each chicken breast vertically (similar to butterfly) so you have a total of 4 pieces.
  3. Spread ricotta onto each piece and rest a few baby spinach leaves on top.
  4. Top with shredded cheese.
  5. Roll each cutlet of chicken and pierce with a toothpick.
  6. Mist each piece with olive oil and sprinkle with salt and pepper.

CCR - prep2

  1. Place the rolled chicken into a lightly oiled (use Misto) shallow roasting pan and back for about 20-30 minutes.
  2. Turn pan at 15 minutes and keep watch.
  3. Pair with your favorite grain and steam vegetable for a healthy, balanced meal! Enjoy!

CRR - final2


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