Chicken Rollatini

This chicken rollatini is made with thinly pounded chicken that is breaded and rolled with prosciutto, mozzarella and sun-dried tomatoes.

If you're wondering what chicken rollatini is, you've actually probably heard of a version of it - chicken cordon bleu. The basics are chicken rolled with some meat, traditionally ham, and cheese.

Traditionally rollatini is made with eggplant, but I'm personally not a huge fan.

So I decided to change it up and use prosciutto, mozzarella cheese and some sun-dried tomatoes. I've been on a sun-dried tomato kick lately and just love the added flavor. And by dipping them in a little lemon juice, you get just a hint of lemon that complements the chicken perfectly.

This is one of those dishes where yes there a little time involved, but everyone will love it. You can never have enough chicken dishes and this chicken rollatini will definitely be in the rotation.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Can I Pan Fry Instead?
• Side Dish Options
• Variations
• Sauces
• Pro Tips/Recipe Notes
• Other Chicken Recipes
• Chicken Rollatini

Recipe Ingredients

• Chicken cutlets - can also use chicken breasts where you cut horizontally and cut thin.
• Olive oil and lemon juice - used to coat the chicken so the breadcrumbs stick.
• Italian breadcrumbs - panko works as well but add some dried herbs.
• Salt and black pepper - enhances the flavor.
• Prosciutto - can use ham if preferred.
• Mozzarella cheese - Swiss cheese also works.
• Sun-dried tomatoes - adds a burst of flavor.

Step-by-Step Instructions

1. Preheat oven to 400°F. Lightly spray a baking dish with non-stick spray and prep the dipping bowls. Lay 1 chicken cutlet between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it's ¼" thick.
2. Dip the chicken in the olive oil and lemon mixture.
3. Then dip the chicken in the the breadcrumb mixture.
4. Lay 1 slice prosciutto, 1 slice cheese and a few sun-dried tomatoes on top of each chicken. Roll and place each piece of chicken seam side down in the baking dish.
5. Repeat with the remaining chicken. Spray the top of the chicken with a little more cooking spray.
6. Bake for 25-30 minutes or until golden brown and cooked through.

Can I Pan Fry Instead?

Yes. Heat 2 inches of vegetable or canola oil to 325°F. Cook the chicken for 5 minutes per side and then place in an oven at 325°F and cook until the the temperature of the chicken reaches 165°F.

Side Dish Options

A starch like rice, mashed potatoes or pasta pairs great with rollatini. As far as veggies, I usually go with roasted broccoli, green beans or Brussels sprouts.

Variations

Like any meal you can use a variety of ingredients and this dish is no different.

• Meat - ham, prosciutto, bacon, pancetta, salami
• Cheese - mozzarella, swiss, provolone, feta, cheddar, goat, ricotta
• Veggies - tomatoes, spinach, onion, asparagus, olives

Sauces

While this rollatini is good enough on its own, you can add some sauce for additional flavor. Some options include:

• Roasted Tomato Sauce
• Homemade Marinara Sauce
• Sun-Dried Tomato Pesto

Pro Tips/Recipe Notes

• Use same-sized chicken cutlets so everything cooks evenly.
• You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
• You can make the dish in advance and just throw in the oven when ready for dinner.

Other Chicken Recipes

• Chicken Cacciatore
• Chicken Francese
• Bacon Wrapped Chicken Thighs
• Chicken with White Wine Sauce
• Chicken Saltimbocca
• Creamy Sun-Dried Tomato Chicken

If you’ve tried this chicken rollatini or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.