Chicken Rollatini

The Method for Chicken Rollatini

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1. Heat the oven to 190°C / 375°F. Mix the spinach, ricotta, parmesan, garlic, nutmeg, salt and pepper.

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2. Season the cutlets. Spoon the filling along each one, roll up from the narrow end and secure with a toothpick.

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3. Spread half the passata in a baking dish. Set the rolls on top, then pour over the rest of the passata and sprinkle with oregano.

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4. Bake for 25 minutes. Scatter over the mozzarella and bake for 10 minutes more until the chicken reaches 74°C / 165°F and the cheese melts.

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5. Remove the toothpicks and serve.

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Keep an Eye on These

1. Pound the chicken to an even thickness.
2. Squeeze the spinach until it is dry.
3. Check the middle of one roll with a thermometer.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good to Know About Chicken Rollatini

Pound the chicken to an even thickness. It is the quick tip that matters most, because a breast that is thick at one end and thin at the other cooks unevenly and will not roll. Put each piece between sheets of cling film and flatten it with a rolling pin or a heavy pan until it is about 1 cm thick all over.

The filling is ricotta, spinach, garlic and parmesan, with a pinch of nutmeg. Squeeze the cooked spinach very dry, or the filling leaks out into the sauce. Spoon a heaped tablespoon onto each cutlet, roll it up from the narrow end and secure with a toothpick, or place seam side down so the roll holds itself. Seal the edge.

Spread a layer of tomato sauce in a baking dish, set the rolls on top, and cover them with more sauce and a handful of mozzarella. Bake until the chicken reads 74°C / 165°F in the centre and the cheese is melted and speckled with gold. Remove the toothpicks before serving.

To Go With It

Spaghetti · Garlic bread · Green salad · Roasted broccoli

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

Keeping Chicken Rollatini

Keeps for 3 days in the fridge. Freeze for 2 months and reheat until piping hot.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

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