Enjoy this chicken rollantini recipe for a hearty low carb dinner. It’s an easy family recipe that looks as delicious as it tastes. It’s great to make ahead too and takes 30 minutes too cook.
What is chicken rollatini
Chicken cutlets are filled with spinach and ricotta cheese, then rolled and dipped in an almond flour and Parmesan cheese coating. Baked until golden, topped with marinara sauce and more cheese for a great low carb meal.
Some chicken rollantini will fry the coated stuffed chicken cutlets but I prefer to bake them. It means that I can leave the chicken to work it’s magic whilst working on other dishes or playing with the dogs!
What is a chicken cutlet?
A chicken cutlet is basically skinless chicken breast slice thinly. It is a slice of meat cut from the chicken breast. You could get your butcher to do this or attempt it yourself. For me, I took a skinless chicken breast, placed it in between two large pieces of clingfilm, reached for my rolling pin (a meat pallet would work) and pound it until it was about ¼ inch thick. I must add that we don’t have a butcher section in our supermarkets, so I don’t have a lot of choice!
How to make chicken rollatini
I love how simple this keto chicken recipe is but I'm rather a fan of rolled up ingredients. After making my Cajun spiced stuffed chicken breast, rolling up a chicken breast with a filling or spices is an easy recipe that looks great.
This recipe can be frozen. Any leftovers should be placed in a ziplock bag or sealed container. They must be thoroughly defrosted before reheating. Reheat in the oven at at low temperature for at least 10 minutes.
Great Keto Sides for Chicken Rollatini
Although this is a hearty dish by itself, it's great with a green side salad, as most main dishes are. However, a few low carb side suggestions are:
This post may contain affiliate links. Please read my disclosure policy for more information
Keto Chicken Rollatini
- Preheat the oven to 180C/350F degrees
- Lightly spray a large baking dish
- In a medium bowl, add ricotta cheese, spinach, nutmeg, salt and pepper. Mix well.
- In a shallow dish beat the 2 eggs.
- In another shallow dish, mix the almond flour, parmesan and oregano.
- Spread the filling over the chicken cutlets and roll up.
- Dip the rolled chicken into the beaten egg, then into the almond mixture.
- Place the chicken into the baking dish and cook for 25 minutes. For an extra golden colour, give the chicken a light spray of oil before going into the oven.
- Remove the chicken from the oven and spoon the marinara sauce over the chicken.
- Top with the cheese slices and return to the oven for another 5 minutes.
- Serve with shredded fresh basil over the chicken.