Ingredients:

  • 2 medium Courgettes (Zucchinis), grated (approx. 400g / 14 oz)
  • 1 ball Fresh Mozzarella (low-moisture preferred), diced or shredded (125g / 4.5 oz)
  • 3 Tbsp Parmesan cheese, freshly grated (45g)
  • 1 large clove Garlic, minced
  • ¼ cup Fresh Basil leaves, finely chopped (approx. 6g)
  • ½ tsp Kosher Salt (or to taste)
  • ¼ tsp Black Pepper, freshly ground
  • 4 medium Boneless, Skinless Chicken Breasts (approx. 180-200g / 6.5-7 oz each)
  • ½ cup All-Purpose Flour (60g)
  • 1 large Egg, lightly beaten
  • 2 Tbsp Milk (30ml)
  • ½ tsp Dried Oregano
  • 2 Tbsp Olive Oil (for searing, 30ml)
  • 1 14.5 oz can Crushed Tomatoes or Passata (410g)
  • ½ cup Chicken or Vegetable Stock (120ml)
  • 1 small Shallot (or ½ small onion), finely minced
  • 1 tsp Dried Basil
  • Pinch of Red Pepper Flakes (optional)
  • 1 Tbsp Extra Virgin Olive Oil (for the sauce base, 15ml)

Instructions:

  1. Grate the courgette and place it in a clean tea towel. Crucially, squeeze out as much moisture as possible to prevent a soggy filling.
  2. In a medium bowl, combine the squeezed courgette, diced mozzarella, grated Parmesan, minced garlic, fresh basil, salt, and pepper. Mix well to create the filling.
  3. Prep the Chicken: Lay the chicken breasts between two sheets of cling film or parchment paper. Using a meat mallet, pound each breast until it is a uniform ¼ inch (6mm) thickness. Season lightly with salt and pepper.
  4. Set up the Dredging Station: Place the flour (mixed with dried oregano, salt/pepper) in the first shallow bowl. Whisk the egg and milk in the second bowl.
  5. Stuff and Roll: Lay a pounded chicken breast flat. Place 2–3 tablespoons of the filling mixture onto one end, leaving a ½ inch border. Roll the chicken tightly away from you to create a cylinder. Repeat for all four pieces.
  6. Secure the Roll: Secure the seam by piercing it with one or two toothpicks, or tie it snugly with kitchen twine.
  7. Dredge: Lightly dust each rollatini in the seasoned flour mixture, shaking off the excess. Then dip it into the egg wash, ensuring it’s evenly coated.
  8. Sauté the Aromatics (Sauce Base): Heat 1 Tbsp of Olive Oil in the large skillet over medium heat. Add the minced shallot and cook for 2–3 minutes until softened. Stir in the crushed tomatoes/passata, stock, dried basil, and red pepper flakes. Bring to a gentle simmer and season the sauce.
  9. Sear the Rollatini: Remove the sauce from the skillet and pour it into your baking dish (if not using an oven-safe skillet). Wipe the skillet clean and return it to medium-high heat with 2 Tbsp of olive oil. Sear the rollatini on all sides until golden brown (about 5–7 minutes total).
  10. Bake: Arrange the seared rollatini in the prepared baking dish/skillet, nestling them into the tomato sauce. Bake uncovered at 400°F / 200°C for 20–25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Remove the dish from the oven. Let rest for 5 minutes. Remove the toothpicks/twine before serving. Garnish with fresh basil.