Stuffed Chicken Rollatini with Florentine Sauce, Mashed Potatoes &Amp; Roasted Zucchini

This stuffed chicken rollatini is a comforting Italian-inspired dish that brings together tender chicken, savory prosciutto and melty mozzarella. Rolled up and roasted until golden, each slice reveals a beautiful spiral of filling. Served over a bed of garlicky mashed potatoes and alongside roasted zucchini, it’s a complete meal that feels special enough for a dinner party but simple enough for a weeknight.

The crowning touch is a creamy Florentine sauce made with spinach, tomato, shallot and a hint of lemon. It adds a bright, velvety finish that ties everything together. Whether you’re looking to impress guests or treat your family to something extra delicious, this recipe delivers on flavor and presentation.

Log in to save recipes and build weekly shopping lists.

Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ⅓ cup potato cooking liquid, then drain. Return potatoes to pot.
2. While potatoes cook, trim and slice zucchini crosswise into ½-inch-thick rounds. Halve, peel and finely chop shallot. Dice tomato into ¼-inch pieces. Roughly chop spinach. Quarter lemon.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on bottom piece of wrap, evenly arrange prosciutto and mozzarella over chicken. Starting at the long side of plastic wrap closest to you, tightly roll up chicken, removing plastic wrap as you go, to form rollatini. Place rollatini, seam sides down, on one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).
4. Toss zucchini on opposite side of sheet with a large drizzle of olive oil, salt and pepper (for 4 servings, toss zucchini on a second sheet). Roast on top rack until chicken is cooked through and zucchini is tender, 15-18 minutes (for 4, roast rollatini on top rack and zucchini on middle rack, swapping rack positions halfway through).
5. Meanwhile, to pot with drained potatoes, add 2 TBSP butter, ½ tsp garlic powder (you’ll use the rest later), a pinch of salt and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
6. Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add ¼ cup plain water (½ cup for 4 servings), stock concentrate and cream sauce base. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Stir in tomato, spinach, remaining garlic powder and a squeeze of lemon juice (big squeeze for 4). Cook, stirring, until spinach has wilted, 1-2 minutes more. Taste and season with salt and pepper if desired.
7. Transfer rollatini to a cutting board. Cut into 5-6 slices each. Divide rollatini, mashed potatoes and roasted zucchini between plates. Top rollatini with Florentine sauce. Serve.

Recipe Tips

FAQ

Can I use regular chicken cutlets instead of organic?

Yes, any boneless, skinless chicken cutlets will work. Just be sure to pound them evenly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of nutmeg as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.