Description
Baked Mozzarella Chicken Roll Ups combine tender, thinly pounded chicken breasts filled with a creamy ricotta and spinach mixture, then coated with Italian breadcrumbs and baked until perfectly crispy. Topped with melted fresh mozzarella and marinara sauce, this comforting Italian-inspired dish serves as a crowd-pleasing main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 4 large skinless, boneless chicken breasts (cut in half lengthwise to make 8 thin pieces)
- 1 cup whole wheat Italian style bread crumbs
- 6 tablespoons grated Parmesan cheese (divided)
- 1 cup egg whites (pure egg whites, divided)
Filling
- 5 ounces fresh baby spinach, chopped
- 1 tablespoon minced garlic
- 1 tablespoon extra light olive oil
- 1/2 cup part-skim ricotta cheese
Toppings and Sauce
- 3 ounces fresh mozzarella cheese (thinly sliced into 8 pieces)
- 2 cups of your favorite marinara sauce
- Fresh basil, sliced for topping
Instructions
- Prep Chicken: Cut each chicken breast lengthwise to create 8 thin pieces and pound them to about 1/3 inch thickness, ensuring they are wide enough for rolling.
- Prepare Breadcrumb Mixture: In a bowl, combine the whole wheat Italian bread crumbs with 2 tablespoons of grated Parmesan cheese thoroughly and set aside.
- Saute Spinach: Chop the fresh baby spinach and sauté it with minced garlic and olive oil over medium heat for 2-3 minutes until just wilted.
- Make Filling: Combine the sautéed spinach, remaining 4 tablespoons of Parmesan cheese, ricotta cheese, and 3 tablespoons of egg whites in a bowl to form the filling. Reserve the remaining egg whites separately in a shallow bowl.
- Assemble Roll Ups: Spray a large baking dish with cooking spray and preheat oven to 450°F. Place one piece of chicken on a flat surface, add a spoonful of the ricotta-spinach filling in the center, and roll up the chicken, sealing the edges to form a seam.
- Coat Roll Ups: Dip each chicken roll in the reserved egg whites, then roll it in the breadcrumb mixture ensuring full coverage. Place each roll seam side down in the baking dish, spacing them to let the coating crisp.
- Add Marinara Sauce: Pour 1 cup of marinara sauce around (not on) the chicken pieces in the baking dish.
- Bake Chicken: Bake the chicken roll ups in the preheated oven for 25 minutes until cooked through and browned on top.
- Top with Sauce and Cheese: Remove the baking dish from oven, spoon the remaining marinara sauce over the chicken, and place a slice of mozzarella cheese on each piece.
- Finish Baking: Return the dish to the oven and bake for another 3-5 minutes or until mozzarella melts. Optionally, broil for 2-3 minutes for extra melty, slightly browned cheese—watch closely to prevent burning.
- Garnish: Sprinkle fresh sliced basil on top of the hot roll ups before serving.
- Serve and Enjoy: Serve the baked mozzarella chicken roll ups warm with your favorite sides and enjoy!
Notes
- For even thinner chicken pieces, use a meat mallet or rolling pin carefully to avoid tearing the meat.
- You can substitute part-skim ricotta with full-fat for a richer filling.
- Be sure to space chicken roll ups sufficiently in the baking dish to allow crumb coating to crisp up nicely.
- To reduce sodium, use low-sodium marinara sauce and unsalted breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
