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Chicken Rollatini


  • 1/16 oz Avocado Oil Spray (divided)
  • 1/2 cup Ricotta Cheese
  • 2 tbs Frozen Spinach (thawed, drained)
  • 2 oz Mozzarella Cheese (shredded, divided)
  • 1 tbs Basil Leaves (chopped)
  • 1/2 tsp Nutmeg
  • Sea Salt & Black Pepper (to taste)
  • 8 oz Chicken Breast
  • 1/4 cup Egg Whites
  • 1/2 cup Bread Crumbs
  • 1 cup Marinara Sauce (warm, divided)


  1. Preheat the oven to 400°F (205°C). Spray a baking dish with 1/2 of the avocado oil spray.
  2. In a bowl, combine the ricotta, spinach, 1/2 of the mozzarella, basil, and nutmeg. Season with salt and pepper.
  3. Slice the chicken breasts in half lengthwise, creating a thinner piece of meat. Spoon about 1 1/2 tbsps of the cheese mixture onto each piece of chicken, until the mixture is used up. Spread evenly across each piece of chicken and loosely roll them.
  4. Place the egg whites and bread crumbs in two separate bowls. Dip each chicken roll first in the egg white, then coat with bread crumbs and place them on the baking dish. Lightly spray the chicken rolls with the rest of the avocado oil spray.
  5. Bake in the oven for about 20 to 25 minutes. Remove from the oven, spoon 1/2 of the marinara sauce on top, and top with mozzarella. Bake for an additional three to four minutes or until the cheese has melted and is golden brown.
  6. Serve with the rest of the marinara sauce. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is equal to one chicken rollatini.
  • Gluten-Free: Use gluten-free bread crumbs.
  • More Flavor: Add Italian seasoning, parmesan, and garlic to the cheese mixture.
  • Additional Toppings: Chopped basil, parsley, and/or parmesan cheese.

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