Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 4 oz mozzarella cheese, shredded
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1 egg, beaten
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional dipping sauce: marinara or garlic yogurt
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness.
- Season both sides with salt and pepper. Layer spinach and mozzarella down the center of each breast, then top with Parmesan.
- Roll up each breast tightly and secure with toothpicks if needed.
- Dip rolled breasts in beaten egg, then coat with breadcrumbs mixed with a pinch of salt and pepper.
- Place rolls seam-side down on a baking sheet brushed with olive oil.
- Bake at 425°F (220°C) for 22-25 minutes, until golden and cooked through (internal temp 165°F/74°C).
- Remove toothpicks, slice into rounds, and garnish with parsley. Serve with dipping sauce or a fresh salad.
Notes
- Tips: For gluten-free, use gluten-free breadcrumbs. Chill the rolls 15 minutes before baking for easier handling. For extra crispiness, spray rolls with a light olive oil mist before baking.
- Make-ahead option: assemble rolls up to 2 hours ahead and refrigerate, then bake as directed.
- Pair with a lemony arugula salad or roasted vegetables for a complete meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: American
- Diet: High-Protein; Contains Dairy; Gluten Optional (use gluten-free breadcrumbs to make gluten-free)
Nutrition
- Serving Size: 1 roll
- Calories: 320 Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
