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    You Are Here: Home → Chicken

    Chicken Rollatini

    November 3, 2020 | Updated May 25, 2021 by Ryan Leave a Comment

    630 shares
    Jump to Recipe Print Recipe
    chicken rollatini cut in half and stacked on top of each other
    chicken rollatini being lifted out of baking dish on spatula
    chicken rolled in breadcrumbs in red baking dish

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

    chicken rollatini being lifted out of baking dish on spatula

    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
    chicken rolled in breadcrumbs in red baking dish

    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.
    process shots of how to make chicken rollatini

    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.
    chicken rollatini cut in half and stacked on top of each other

    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.

    chicken rollatini being lifted out of baking dish on spatula
    Print Recipe
    5 from 3 votes

    Chicken Rollatini

    This rollatini is made with thinly pounded chicken that is breaded and rolled with prosciutto, mozzarella and sun-dried tomatoes.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 374kcal
    Author: Ryan Beck

    Ingredients

    • 6 chicken cutlets
    • 2 tablespoon olive oil
    • 1 lemon, juiced
    • 1 cup Italian breadcrumbs
    • ½ cup freshly grated Parmesan cheese
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 6 slices prosciutto
    • 6 slices mozzarella cheese
    • ½ cup julienned sun-dried tomatoes

    Instructions

    • Preheat oven to 400°F. Lightly spray a baking dish with non-stick spray. Prep your dredging bowls. Mix together the olive oil and lemon juice in one shallow bowl. In another shallow bowl, mix the breadcrumbs, Parmesan, salt and pepper.
    • 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.
    • Dip the chicken in the olive oil and lemon mixture and then dip the the breadcrumb mixture.
    • 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. Repeat with the remaining chicken. Spray the top of the chicken with a little more cooking spray.
    • Bake for 25-30 minutes or until golden brown and cooked through.

    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.

    Nutrition

    Serving: 1g | Calories: 374kcal | Carbohydrates: 63g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 1787mg | Potassium: 250mg | Fiber: 3g | Sugar: 3g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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