These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.
Ingredients and substitutions
- Egg whites – whole eggs would also work but will increase the calorie count.
- Breadcrumbs – leave the breading off altogether for a low-carb meal option.
- Chicken cutlets – you could also use three chicken breasts sliced in half lengthwise.
- Olive oil – use any neutral cooking oil like canola or grapeseed oil.
- Ricotta cheese – leave this out and double up on the mozzarella if you don’t have any ricotta.
- Mozzarella cheese – or any other cheese of your choice.
- Mushrooms – feel free to swap out for another veggie of your choice.
- Sundried tomatoes – leave this out altogether.
- Spinach – feel free to swap out for another veggie of your choice.
- Marina sauce – an alfredo or light cream sauce would also be amazing in this recipe.
- Fresh basil – to garnish.
- Salt & pepper – to taste.
How to make chicken roll ups
- Add the filling to the chicken cutlets.
- Roll up the chicken cutlets.
- Dip in the egg whites then the breadcrumbs.
- Bake for 25 minutes.
- Top with marina sauce and cheese then bake until cheese has melted.
- Garnish with basil and serve!
Breading for chicken roll-ups
For the breading, dip your chicken in egg whites and then in breadcrumbs. It's a simple combination that gives the chicken a chicken parmesan type of feel. If you only have eggs on hand and don't feel like separating the whites (I usually use a carton of egg whites for convenience), you can go ahead and just use eggs instead. The breading will be similar but may have slightly more calories.
To save time and calories, you can actually leave the breading off your chicken roll altogether. Once you've rolled up your cutlets and stuffed them, just pop them into the oven to bake. Easy peasy!
Frequently Asked Questions
For this chicken roll up recipe you will be using chicken breast cutlets – you can usually find them pre-cut along with other types of chicken. If you're looking to save money, you can use chicken breasts and then cut them in half lengthwise. Each breast will produce 2 cutlets so you would just need 3 chicken breasts for this recipe instead of 6 cutlets. I would not recommend using any other type of chicken because they won’t stuff as well.
The options are pretty much endless when it comes to what you can put in your chicken roll ups. I love the combination of spinach, sundried tomatoes and two different cheeses in this recipe, but feel free to switch things up. Just make sure you don’t add too many toppings.
There are 334 calories per chicken roll, so you’re getting a delicious and low-calorie meal option!
Because the chicken is so filling, you really only need to pair these chicken roll ups with a simple green side dish – I chose broccoli rabe (also known as rapini) because it cooks so quickly in the oven and you can have it roasting while you're working on stuffing and rolling the chicken. A nice side salad, rice, roasted potatoes, pasta or other veggies would also be good.
Storing and reheating
Store any leftover chicken roll ups in the fridge for up to 5 days in glass meal prep containers. I recommend storing in individual serving sizes so you can throw them right into the microwave straight from the fridge!
To reheat, sprinkle a bit of water over top and cover with a paper towel. Reheat in the microwave for 2-3 minutes until chicken is hot all the way through. Serve with your choice of side and enjoy!
Freezing this recipe
You can freeze this chicken roll up recipe in individual glass meal prep containers for up to 3 months. You can also store the roll ups in foil containers if you decide to reheat them in the oven. To reheat from frozen, microwave for 6-7 minutes, or reheat in the oven for 45 minutes at 350° Fahrenheit. They make a great freezer meal because you can freeze and reheat, then make your side dish of choice fresh. You’ll save a ton of time!
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Easy Spinach Stuffed Chicken Roll Ups
- 3 egg whites
- 1 cup breadcrumbs
- 6 chicken cutlets
- 1 tbsp olive oil
- Salt & pepper to taste
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, divided
- 1 cup finely chopped fresh mushrooms
- 1/2 cup sundried tomatoes
- 1 cup finely chopped spinach
- 1/2 tsp each Salt and pepper
- 1 cup jarred marinara sauce
- 1 tbsp fresh chopped basil (optional)
- Preheat oven to 400 F. Grease an 8×11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
- In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
- Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
- Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
- Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!