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Cheesy Chicken and Spinach Rolls

Chef Emily Ellyn’s Cheesy Chicken and Spinach Roll’s are a one-pan stuffed breaded chicken dish loaded with cheese, spinach, and a ton of flavor!

Prep Time: 30 minutes

Bake Time: 30 minutes

Yield: 9×13 baking dish



  • 4 pounds boneless skinless chicken breasts, butterflied and cut in half lengthwise
  • 1 1/2 cups Italian style breadcrumbs
  • 1 1/2 cups Frigo® Fresh Grated Parmesan
  • 4 cups fresh baby spinach, loosely packed
  • 4 cloves minced garlic
  • 1 (8-ounce) jar basil pesto
  • 1 cup Frigo® Whole Milk Ricotta
  • 5 eggs
  • 1 (8-ounce) Frigo® Fresh Whole Milk Mozzarella, thinly sliced
  • 1 (24-ounce) jar marinara sauce
  • Ground black pepper and Sea salt, to taste
  • Fresh basil for topping


Oil a 9×13 baking dish and preheat the oven to 450° F.

Place breadcrumbs in a shallow bowl with 1 cup Frigo® Fresh Grated Parmesan, and ½ teaspoon black pepper.  Reserve to side.

In a separate shallow bowl, whisk three eggs together and set aside.

Prep the chicken by butterflying 4 to 5 boneless chicken breasts so they are splayed open.  Slice the flattened breasts in half lengthwise.  You will have 8 to 10 pieces.  Working in batches, place 2 pieces in a gallon size zip top bag, zip the top and pound pieces until they are about 1/4 inch thick.  (This is for quick cooking and ease of rolling filling into the chicken).

Prep the filling by pouring the oil from the prepared pesto into a large sauté pan with minced garlic.  Heat on medium-high heat until garlic is lightly browned and fragrant, about 3 minutes.  When garlic is cooked through, add the spinach until just barely wilted. Combine the sautéed spinach mixture with ¾ cup Frigo® Whole Milk Ricotta, ½ cup Frigo® Fresh Grated Parmesan, and two eggs.  Add in the remaining jar of pesto.  Sprinkle with a 1/2 teaspoon each of salt and pepper.

Assemble the chicken by placing one piece of chicken on a flat working surface and placing a spoonful of ricotta-spinach filling and a half slice of Frigo® Fresh Whole Milk Mozzarella in the middle.  Roll the chicken so the edges meet to form a “seam.” Lightly season chicken roll with salt and pepper and then dip the entire roll in the whisked egg, and then finish by carefully rolling it in the breadcrumb-parmesan mixture. Place in a baking dish, seam side down. Repeat for the remaining pieces of chicken. Bake for 25 minutes.

After 25 minutes, the chicken should be cooked through — white on the inside and lightly browned on top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake another 5-10 minutes or until cheese is melted. Finish with fresh basil and Frigo® Parmesan.

Rad Tip:  Make your weekday menu prep easier; double the recipe, and dinner leftovers become a delicious lunch!