Easy Spinach Stuffed Chicken Roll Ups

4.82 from 16 votes

These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 334kcal

Preheat oven to 400 F. Grease an 8x11 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!

Use three chicken breasts sliced in half lengthwise instead of cutlets.

Mix up the veggies to whatever you have on hand.

For a low-carb option, skip the breading.

Try using an alfredo or light cream sauce instead of marinara.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months then reheat in the microwave or the oven at 350° Fahrenheit.