Easy Tomato Cheese Chicken Rollatini

There’s something about a golden, cheesy chicken roll that just makes everyone gather around the table with big grins. I remember the first time I made this recipe—my kids couldn’t stop asking for seconds, and I got that proud mom smile because, honestly, it’s so simple yet impressive. It’s like a cozy little dinner wrapped up in a neat package, and the best part? It’s actually pretty forgiving! I always do this when I want to serve something special without spending hours in the kitchen. Plus, the smell alone when it’s baking—oh my goodness—can turn any bad day around. If you’ve ever enjoyed a classic chicken Parmesan or a stuffed baked dish, you’re gonna love how this chicken rollatini brings those flavors into a crispy, cheesy roll that feels fancy but is totally doable for a weeknight dinner. Trust me, once you try this, it’ll become one of your go-to recipes for sure.

What is chicken rollatini?

Think of chicken rollatini as a clever twist on a stuffed chicken breast—imagine tender slices of chicken, rolled around a delicious filling of cheese, herbs, and sometimes spinach or ham, then baked to perfection. The name “rollatini” actually hails from Italy, where “involtini” means little rolls. It’s kind of like a fancy, bite-sized gift wrapped in chicken, and you get to customize the filling based on what you love. It’s essentially a two-in-one dish—beautiful to look at and packed with flavor. I love how versatile it is; you can make it rich and cheesy or lighten it up with greens and herbs. The process is really just about flattening the chicken, layering on your fillings, rolling them up tight, and baking. Plus, it’s a wonderful way to elevate a simple chicken dinner into something that feels special enough for guests or a weekend treat.

How do I make chicken rollatini?

Quick Overview

This dish starts with thinly sliced chicken breasts, which I usually flatten with a mallet or the bottom of a heavy pan—this step is key to even cooking. You spread a layer of cheese and herbs, add any extras like spinach or ham if you like, then roll up the chicken. After securing with toothpicks, I bake or pan-fry until everything is beautifully melted and golden. It’s honestly a one-pan wonder that comes together quickly, especially if you prep your fillings ahead. The magic lies in how the cheese and herbs meld inside the tender chicken, creating a juicy, flavorful filling wrapped in crispy edges. It’s surprisingly forgiving—overbaking slightly just makes the edges crispier, which I actually love. Plus, it’s adaptable: you can swap in different cheeses, add veggies, or spice it up with some red pepper flakes. Essentially, it’s a cozy, cheesy roll that’s great for any night when you want something warm, comforting, and just a little special.

Ingredients

[Organized by purpose for easy shopping]

For the Main Chicken Roll:
– 4 boneless, skinless chicken breasts (look for even-sized ones so they cook uniformly)
– Salt and freshly ground black pepper
– 1/2 cup grated Parmesan or Pecorino cheese
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh parsley (or basil if you prefer)
– 1 teaspoon dried oregano or Italian seasoning
– Cooking oil (olive oil preferred)

For the Filling (Optional Extras):
– 1 cup spinach, chopped and well-drained
– 4 slices cooked ham or prosciutto
– 2 cloves garlic, minced
– A pinch of red pepper flakes for a little heat
– Lemon zest for brightness if you want a fresh kick

For the Glaze/Topping:
– 1 egg, beaten (for sealing the edges and optional golden topping)
– Extra Parmesan or mozzarella for topping before baking
– Fresh herbs for garnish (basil, parsley)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

I typically set my oven to 375°F (190°C). While it’s warming, I line a baking dish with parchment or lightly grease it if I plan to bake. I also gather my ingredients—mise en place makes everything easier once you start rolling! A quick tip: if your chicken breasts are thick, I always do this trick—place each breast between two sheets of plastic wrap or parchment paper and gently pound it to about 1/4 inch thick. It’s faster than you think and helps with even cooking, plus it tenderizes the meat a little.

Step 2: Mix Dry Ingredients

In a small bowl, mix your Parmesan, oregano, and a pinch of salt and pepper. This mixture will go inside the chicken for flavor, so make sure it’s well blended. I learned pretty early on that using fresh herbs really makes a difference, but dry ones work if you’re short on time. The goal is to have a flavorful base that melts beautifully in the oven.

Step 3: Mix Wet Ingredients

If you’re using garlic, herbs, or lemon zest, I like to combine those with the cheeses now. It’s easier to distribute evenly. If you’re adding spinach or ham, make sure they’re prepped and drained really well so they don’t make your roll soggy.

Step 4: Combine

Spread a spoonful of cheese mixture over each flattened chicken breast. Be generous—this is the star of the dish! Then, add your optional fillings like spinach or ham. Carefully roll each piece from one end to the other, keeping it tight. Secure the seam with toothpicks—trust me, it’s worth it not to have your filling spill out while baking. If you want to get fancy, you can gently tuck the ends under so they stay neat and compact.

Step 5: Prepare Filling

Mix your cheeses and herbs into a nice spread, then layer on top of each rolled chicken. If you’re using spinach or ham, place those in first, then sprinkle cheese on top. You can also add a little extra garlic or fresh herbs inside the roll if you’re feeling creative. Once assembled, brush the outside lightly with beaten egg—this helps everything stick together and gives it that lovely golden crust.

Step 6: Layer & Swirl

Place the rolls seam-side down in your prepared baking dish. If you like, sprinkle more cheese on top and give a quick drizzle of olive oil. This layer of cheese will melt into a bubbly, crispy topping, which is totally addictive. For a pretty swirl look, you can twist the rolls slightly as you place them, but keeping them seam-side down is more reliable when baking.

Step 7: Bake

Bake in the preheated oven for about 25-30 minutes. You want the chicken to be cooked through (165°F internal temperature), and the cheese bubbly and slightly golden. If you prefer a crispier crust, turn on the broiler for the last 2 minutes—just keep an eye on it so it doesn’t burn. I find that the edges are always irresistibly crispy after baking, which is my guilty pleasure.

Step 8: Cool & Glaze

Once out of the oven, let the rolls rest for about 5 minutes so the juices settle. Remove the toothpicks gently—be careful not to tear the chicken. If you’re adding a glaze or extra cheese, do it now, then pop it back in for a quick minute or two. The aroma of melted cheese and herbs will fill your kitchen, and I swear, anyone who walks through the door will want a piece immediately.

Step 9: Slice & Serve

Slice each roll into beautiful rounds to serve, revealing the colorful layers inside. I love pairing these with a simple green salad or roasted veggies. Sometimes I drizzle a little balsamic reduction or fresh lemon juice over the top for a tangy contrast. Serve hot, and be prepared for happy faces around your dinner table!

What to Serve It With

This dish is so versatile that it pairs with pretty much anything. For a cozy family dinner, I usually serve it alongside roasted potatoes or a simple pasta tossed with olive oil and garlic. The fresh herbs inside make a lovely pairing with light, crispy salads—think arugula with lemon vinaigrette or a caprese platter with ripe tomatoes and mozzarella. If you’re serving this for brunch, a side of crusty bread and a glass of sparkling wine or mimosa feel just right. And for dessert? I love a simple fruit sorbet or a light panna cotta to keep things feeling elegant, but honestly, a drizzle of honey over the warm slices takes it to the next level. When I want something casual, I just set out a bowl of olives and some fresh bread, and everyone’s happy. This makes a perfect main for any occasion, from hectic weeknights to celebratory dinners.

Top Tips for Perfecting Your Chicken Rollatini

Over the years, I’ve picked up a few tricks to make this dish even better. First, when selecting chicken breasts, go for the ones that are evenly thick—hot or cold, it’s much easier to get uniform cooking. I always do this little trick: freeze the chicken for about 30 minutes before slicing; it firmens up the meat, making it super easy to cut thin, even sheets. Trust me on this one—it makes the rolling so much simpler! For prepping spinach, I chop it finely and then squeeze out every drop of moisture—otherwise, you’ll end up with a watery filling, and nobody wants soggy cheese. If you like a spicy kick, sprinkle red pepper flakes inside the roll or even add a dash of hot sauce into the cheese mixture. When it comes to baking, I prefer placing my dish on the middle rack for even heat, but if your oven runs hot, rotate halfway through. I’ve tested different cheeses—mozzarella alone is fantastic, but adding a bit of fontina or gouda gives it a richer flavor. And never skip the resting time after baking; it helps everything stay moist and slice beautifully. For toppings, a squeeze of lemon or a balsamic glaze can elevate the flavor instantly. Honestly, the more I make it, the more I realize how forgiving it is—you really can’t go wrong. Just have fun experimenting with flavors, and don’t forget to treat yourself with a little extra cheese at the end!

Storing and Reheating Tips

This dish keeps really well, which is great if you want leftovers or to prepare in advance. I recommend storing the baked rolls in an airtight container in the fridge for up to 2 days. To reheat, just pop slices in the microwave for about 30 seconds, or reheat gently in the oven at 350°F (175°C) covered with foil—this prevents them from drying out. If you want to keep it crispy, I suggest reheating without the foil under the broiler for a few minutes, just keep a close eye so it doesn’t burn. If you’re freezing, wrap individual rolls tightly in plastic wrap, then place in a freezer-safe bag. They should be good for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating. If you’re adding extra cheese or fresh herbs after reheating, do it right before serving for the best flavor. And about the glaze—if you like that shiny, cheesy top, I usually add a little extra mozzarella or Parmesan in the last few minutes of baking or broil. Trust me, these little tips help keep your chicken rollatini tasting fresh and delicious, just like when it’s fresh out of the oven.

Frequently Asked Questions

Final Thoughts

Honestly, once you’ve made this chicken rollatini a few times, it becomes like an old friend—trustworthy, comforting, and always a hit. It’s the kind of dish that makes you feel so accomplished without any fancy skills, just a little patience and love. I love how adaptable it is—swap in your favorite cheeses, add a touch of spicy pepper, or pack it with greens. It’s also a total crowd-pleaser; I’ve served it to friends, family, and even my in-laws, and everyone leaves the table happy and satisfied. Plus, it smells incredible while baking—the kind of aroma that fills your kitchen with warmth and makes everyone come running. I hope you give this a try and make it part of your weekly rotation. I’d love to hear how it turns out or if you have your own creative variations—feel free to leave a comment or drop a photo! Happy baking, friends—let’s keep adding delicious moments to our tables.

chicken rollatini

A delicious chicken rollatini stuffed with sun-dried tomatoes and cheese, baked to perfection.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 8 slices boneless skinless chicken cutlets about 3 oz each
• 0.5 cup sun dried tomato bruschetta
• 0.5 cup part-skim shredded mozzarella
• 0.5 cup chopped baby spinach
• 0.25 small red onion sliced
• 0.25 cup seasoned breadcrumbs
• 0.25 cup grated Pecorino Romano cheese or Parmesan
• 0.5 lemon juice of lemon
• 1 tbsp olive oil
• spray olive oil non-stick spray

Instructions

 

Preparation Steps

• Combine breadcrumbs and grated cheese in a shallow bowl.
• Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
• Lightly spray a 9 x 12 inch baking dish with non-stick spray.
• Place each chicken cutlet on a surface and spread 1 tbsp sun-dried tomato bruschetta, 1 tbsp mozzarella, 1 tbsp spinach, and some red onion in the center. Roll and place seam side down.
• Repeat with remaining chicken.
• Dip each rolled chicken into lemon mixture, then into breadcrumb mixture, and transfer to the prepared dish.
• Spray the tops with olive oil spray. Bake for 25 minutes until golden and cooked through.

Notes

Serve hot with a side salad or your favorite vegetables.