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Chicken Florentine Rollatine

Chicken Florentine Rollatine

Copper Chef Copper Crisper

Recipe Type: Chicken

Servings: 4


  • 0.5 cup whole milk ricotta
  • 4 ounce frozen spinach, thawed and excess water removed
  • 2 tablespoon grated pecorino cheese
  • 1 pound thin-sliced chicken breasts
  • 2 cup all-purpose flour
  • 2 eggs, whisked
  • 2 cup seasoned Italian breadcrumbs
  • 0 Kosher Salt
  • 0 Freshly ground black pepper
  • 0 marinara sauces


Preheat oven to 400 degrees. 1. In a medium sized bowl, combine the ricotta, spinach and pecorino; mix to combine. 2. Lay the chicken cutlets on a cutting board, Season with salt and pepper. 3. Place a heaping tablespoon of the cheese mixture onto each of the chicken cutlets and spread it over the meat. 4. Roll the cutlet to form a roulade. Use toothpicks to secure the chicken. 5. Dip the cutlets into the flour, then the egg, and finally, in the breadcrumbs. 6. Place each breaded roulade onto a Copper Crisper Tray. 7. Spray the roulades with cooking spray. 8. Bake until cooked through and golden brown, about 30-35 minutes. 9. Serve with marinara sauce.