Description
This chicken rollatini recipe features thinly pounded chicken breasts rolled with prosciutto and cheese, then breaded and baked to golden perfection. It’s an impressive Italian-American classic that’s surprisingly easy to make at home!
Ingredients
Scale
- 4–6 boneless, skinless chicken breasts, pounded thin (about ¼-inch thickness)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¾ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 6–8 thin slices of prosciutto (or ham for a budget-friendly alternative)
- 8 oz mozzarella cheese, thinly sliced or shredded
- Optional: 2-3 tablespoons sun-dried tomatoes, chopped
- Optional: ½ cup fresh spinach
- Optional: ¼ cup ricotta cheese mixed with fresh herbs
- Optional for serving: Marinara sauce, warmed
- Optional for garnish: Fresh basil or parsley
Instructions
- Prepare the chicken:
- Preheat your oven to 450°F (230°C) and lightly coat a baking dish with cooking spray.
- Place chicken breasts between two sheets of plastic wrap and pound to approximately ¼-inch thickness using a meat mallet.
- Season both sides of each chicken cutlet with salt and pepper.
- Bread the chicken:
- In a shallow bowl, combine olive oil and lemon juice.
- In another bowl, mix breadcrumbs and grated Parmesan cheese.
- Dip each chicken cutlet in the oil-lemon mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
- Add fillings and roll:
- Lay each breaded chicken cutlet flat on a work surface.
- Place a slice of prosciutto on each cutlet.
- Add a layer of mozzarella cheese and any additional fillings of your choice.
- Starting from the shorter end, tightly roll up each cutlet, enclosing the filling.
- Secure and bake:
- Place each chicken rollatini seam-side down in the prepared baking dish (no toothpicks needed when placed seam-side down).
- Lightly spray the tops with cooking spray or drizzle with olive oil for extra crispiness.
- Bake for 25-30 minutes until the chicken rollatini reaches an internal temperature of 165°F (74°C) and the outside is golden brown.
- Rest and serve:
- Allow the chicken rollatini to rest for 5 minutes before serving.
- Optionally, serve with warm marinara sauce, a sprinkle of Parmesan cheese, and fresh herbs.
Notes
Pro Tips for Success:
- Pound the chicken evenly for uniform thickness and easier rolling.
- Don’t overstuff your rolls to prevent tearing and filling leakage.
- Let the chicken rest after baking to keep juices inside.
- For make-ahead convenience, prepare rollatini up to 24 hours in advance and refrigerate until ready to bake.
Variations:
- Try different cheese combinations like provolone or fontina.
- Add sautéed mushrooms or roasted red peppers to the filling.
- For a low-carb version, skip breadcrumbs and use crushed pork rinds mixed with Parmesan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken roll
- Calories: 375
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
Keywords: chicken rollatini recipe, stuffed chicken breast, Italian chicken recipe, prosciutto cheese chicken, baked chicken rollatini, easy chicken dinner