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Chicken Roll ups with Fresh Mozzarella


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Rate this recipe 4.4/5 (36 Votes)


  • 4 large skinless, boneless chicken breasts, cut in half
  • 1 cup Italian style Panko bread crumbs
  • 8 tbsp Parmesan cheese
  • 2 tsp Italian seasonings , divided
  • 5 ounces baby spinach
  • 1 tbsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1/3 cup egg whites
  • 4 ounces fresh mozzarella, cut into 8 pieces
  • 2 cups marinara sauce
  • fresh basil, sliced for topping (optional)



Step 1

1. Pound the chicken cutlets between wax paper until thin (1/3 inch thick) and as wide as possible
2. Place breadcrumbs, 1 tsp Italian seasoning and 4 tbsp Parmesan cheese, mix thoroughly and set aside.
3. Saute the spinach with garlic and the extra virgin olive oil for 2-3 minutes until just wilted
4.Combine the sauteed spinach,1 tsp Italian seasoning, ricotta, 3 tbsp egg whites and the remaining Parmesan cheese. Place the remaining egg whites in a bowl;set aside
5.Spray the bottom of a large baking dish with Pam I used a 13x9 pan. Preheat oven to 450
6.Place one piece of chicken on a cutting board . Place a spoonful of Ricotta mixture in the middle and roll up the chicken cutlet so that the edges meet to form a seam. Dip the entire chicken cutlet in egg whites and then roll it in the breadcrumbs
7.Place in baking dish, seam side down.Repeat with remaining pieces. Leave space between chicken cutlets to allow the breadcrumbs to crisp. Pour one cup of marinara sauce around the chicken cutlets
8.Bake for 25 minutes.Remove from oven and pour the remaining marinara sauce on the chicken cutlets. Place a slice of mozzarella on top of each chicken cutlet. Bake for a additional 15 minutes. You can also place under the broil briefly to brown the cheese if desired. Sprinkle with Basil if desired
9. Serve with Pasta


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