Mediterranean Chicken Rollatini

Believe it or not, chicken rollatini is an easy weeknight dinner that gives you a restaurant feel.  With school starting up again soon, I have been playing around with recipes that can be made with ease once those long summer days go away.

Another reason this is a keeper in our household, my entire family loves it, including the lil boys!  I’m not kidding, my 6 year old cleaned his plate and asked if we had anymore the next day for lunch!  As a mom, I feel good about that because it’s packed full of vegetables and baked.  Now, if you’re trying an even healthier route, the mozzarella cheese can be omitted…but why would you want to do that?!

*Easy way to roll up your chicken rollatini’s: Pour the slightly cooled veggie mixture into the casserole dish. One by one, take a thin chicken cutlet right onto the mix and with your hands, place a few tablespoons into the center, roll up and place seam side down on the dish. Repeat. *The filling you laid down first will help the rollatini hold together as you finish the rest of them. If you cannot fit all the filling in the amount of chicken you have, that is ok. It can linger on the sides in the dish and you can spoon over top when serving.  Plus the oil and butter the veggies were sautéed in will fully coat the chicken allowing it to brown and stay moist.

The Starting Lineup

• 1-1/2lbs thinly sliced chicken cutlets (contains about 6 cutlets)
• 6oz bag of baby spinach
• 12oz jar roasted red peppers (drained, it is 6.7 oz)
• 8oz sliced mushrooms
• 1-2 Tbsp capers
• 2 cloves garlic, minced
• 1 shallot, diced
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1/3 cup dry white wine
• 8oz fresh mozzarella (i.e. BelGioiosa brand), optional

Garnish/Serving

• Balsamic Reduction Glaze
• Parmesan Risotto
• Parsley/Tomatoes 

Preheat the oven to 375 degrees and spray a oven-safe casserole dish with nonstick spray.

In a large skillet, warm the olive oil and butter over medium heat.  Add in the spinach, drained roasted red peppers, mushrooms, garlic and shallots.  Sauté for 5-7 minutes until the spinach and mushrooms have wilted.  Pour in the white wine and capers and let simmer for 3-4 minutes (salt and pepper, to taste).  Remove from burner and allow to slightly cool.

Fill and roll up your chicken rollatinis, placing seam side down, in your prepared casserole dish.  Bake, uncovered, for 25-30 minutes.  During the last 5 minutes of cooking, carefully remove the hot dish from the oven, lay the sliced mozzarella over top and return to oven until melted and ooey-gooey!

I like to serve ours sliced (so you can see the goodness inside each rollatini), over creamy, parmesan risotto drizzled with a sweet balsamic reduction and fresh chopped parsley and tomatoes.