Chef Shashank’s Chicken Rollatini
This recipe for Chicken Rollatini is a crowd-pleaser! Chicken Rollatini is perfect for a holiday party, as it serves a big group and is sure to impress your guests. Chef Shashank designed this recipe special for our catering menu and now we’re sharing it with you. Serve alongside a green salad, coconut milk mashed sweet potatoes, and your favorite beverage for a complete dish! 
Let’s Get Started!
Ingredients:
- 2 lbs. boneless, skinless chicken breast
- 2 bags fresh spinach
- 1/2 lb. sun-dried tomatoes – diced
- 2 cloves garlic – diced
- 1 lb. fresh ricotta
- 1 c. olive oil
- 1 c. flour
- 6 eggs – beaten
- 2 c. panko bread crumbs
- 8 oz. chicken stock
- 1/4 stick butter
Directions:
Preheat oven to 350 degrees.
Heat a large sauté pan to high heat. Combine olive oil, garlic, sun-dried tomatoes and then spinach in the pan and sauté for 5 minutes. Place mixture (stuffing) into a bowl and refrigerate.
Cut boneless, skinless chicken breasts at a very steep angle on the bias. Using a mallet, pound the breasts very thinly into a scaloppini (about 1/8 in. thick).
Lay each piece of chicken on a cutting board. Spread ricotta onto the center of each piece from end to end. Then add 4 oz. (1/2 c.) of stuffing mixture on top of the ricotta in a log shape. Fold the ends of the chicken in (about 1 in.), then roll the chicken away from you over the cheese and stuffing, forming another log. Carefully roll each log in flour, dip in eggs and roll in panko breadcrumbs.
Add a little olive oil to a very large sauté pan and heat to high. Place the chicken “logs” seam-side down in the pan to seal closed. Gently brown the chicken logs on all sides. Remove the pan from heat and add the chicken stock and butter to the pan. Place in the oven for 10 minutes. Remove from oven, place each log on a cutting board and gently cut in half. A bias cut makes a great presentation.