Let’s talk about something I love – foreign languages. Specifically, romance languages (languages that evolved from Latin). As a Spanish teacher, a previous Romance Language major, and an Italian-American, I feel strongly inclined to help people with their foreign language questions to the best of my abilities. This brings me to the word “rollatini.” In fact, this word is “Italish” – Italian and English mixed together. While my linguistics roots would have me tell you that there is no wrong or right way to speak a language, because languages are constantly evolving, my Italian ancestors would roll over in their graves before listening to me use the word “rollatini” when referring to today’s recipe. Yes, it is a cute word! I will be absolutely fine if you decide to continue to use it. That said, when you see me use the REAL Italian “involtini,” please understand that this is just me speaking the language of my heritage, which means a lot to me! Be advised.
This recipe, though simple enough, calls for a few extra steps. First, you must make the filling, breading, and egg wash. These are indeed simple tasks, but tasks nonetheless. I highly recommend that you make double the filling recipe. Use half of it, then freeze the rest. That way, next time you go to make these Involtini, you can just pop the filling out of the freezer a day in advance and your steps are so much easier!
Of course, you could just go ahead and make double the ENTIRE recipe and freeze half of the rolls after the breading process, but before baking. They freeze extremely well! Once you have your filling, this video clip should help you learn how I roll:
That’s not so bad, is it? Pretty simple. A little messy, sure, but what excellent meal isn’t at least a little messy? No, really, do you know any? If so, leave a comment. My husband, John, would love some suggestions because he can’t stand messes!
Now if you are gluten-intolerant, these rolls can be made without the egg wash and breading process, so don’t give up on them! They are equally delicious, a little less caloric, but decidedly less gluten-y (you know, since then there would be none at all). Even if you are gluten-intolerant, I’m sure you can still appreciate the aesthetic appeal of this golden-brown beauty:
These are delicious baked parmesan chicken rolls with Italian flare that will please the whole family! They are nice and light and the spinach helps to lock the moisture into the chicken as it bakes. Give them a try – even your youngest carnivores will love them!
P.S. ~ Remember: Involtini
P.P.S. ~ Happy Fall!
- 2 10 oz. packages frozen, chopped spinach, thawed and completely drained
- 16 oz. fat free ricotta
- 1/4 cup grated parmesan
- 1 large egg
- 1 tbsp olive oil
- 1 tbsp minced garlic
- salt and pepper, to taste
- 6 tbsp whole wheat italian breadcrumbs
- 2 tbsp whole wheat panko
- 2 tbsp flaxseed meal
- 2 tbsp grated parmesan
- 10 chicken cutlets
- 1 egg
- 2 tbsp. water
- 10 tbsp. tomato sauce
- 10 tbsp. part-skim mozzarella
- Preheat oven to 350℉.
- Lightly spray a baking dish with non-stick cooking oil.
- Stir all ingredients for the filling in a large bowl until combined.
- Mix ingredients for breading in a small, wide bowl until evenly combined.
- In another small, wide bowl, combine remaining egg with 2 tbsp. of water and set aside.
- Lay out chicken cutlets on a clean kitchen surface (I used an over-sized cutting board I reserve for raw meat.)
- Divide the filling into tenths and spread it evenly on top of the cutlets, leaving just a little room at the wider end of the cutlet uncovered for rolling (see video).
- Starting at the narrow end of each cutlet, loosely roll the chicken around the spinach filling and leave seam-side down.
- Carefully dip each chicken roll in the egg wash on each side, and then in the breading mixture to coat and place seam-side down in the baking dish.
- Bake for 25 minutes, then remove from oven.
- Top with sauce and cheese and bake an additional 3-5 minutes, until cheese has melted.
- Follow recipe through until the baking process. Instead of baking, put breaded rolls in a large freezer bag (or two) and freeze. Don't forget to write the date on the bag!