This chicken rollatini is made with thinly pounded chicken that is breaded and rolled with prosciutto, mozzarella and sun-dried tomatoes.
I love a good chicken dish - from chicken cacciatore to chicken Francese to bacon wrapped chicken thighs. But have you heard of chicken rollatini?
Maybe not, but 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.
Why This Recipe Works
- Melted cheese - One of the key ingredients is cheese, which in this case is mozzarella. When the chicken is baked, the cheese melts and becomes gooey, adding a delicious creaminess to the dish.
- Savory meat - Another key component is the prosciutto. The salty and savory flavors of the prosciutto complement the cheese and chicken, adding depth and complexity to the dish.
- Crunchy coating - The breadcrumbs on the outside of the chicken adds a nice contrast to the soft and creamy cheese filling, making every bite a combination of textures and flavors.
Jump to:
Ingredients Notes
- Chicken - I like to use chicken cutlets as it is already thin enough to roll up.
- Olive oil and lemon juice - Use to coat the chicken so the breadcrumbs stick. The lemon juice also adds just a touch of acidity.
- Breadcrumbs - Use Italian breadcrumbs that has herbs for added flavor.
- Parmesan - Mixed with the breadcrumbs to an additional nutty flavor.
- Salt and black pepper - Enhances the flavor.
- Prosciutto - Adds some saltiness and texture.
- Mozzarella cheese - Melts well and adds a rich, creamy filling.
- Sun-Dried Tomatoes - Look for sun-dried tomatoes that are either packed in oil or dry-packed. The ones packed in oil tend to be softer and more pliable, while the dry-packed ones have a chewier texture. Choose the type that suits your preference and recipe requirements.
- Cooking spray - By spraying the breadcrumbs before baking, it helps the crumbs get brown.
Ingredient Swaps
As with any recipe, you can mix up the ingredients used. Some variations include:
- I like to use chicken cutlets for ease but you can use chicken breasts and slice in half or pound really thin. Chicken thighs can be used too.
- Italian breadcrumbs are my go-tohere , but Panko breadcrumbs are a good option. I would just mix in some dried herbs.
- For my personal taste, I prefer prosciutto, but ham is a good substitute.
- I love the melty factor of mozzarella, but Gruyère or fontina works as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Dip in the olive oil and lemon juice mixture before dipping in the breadcrumb mixture.
Add prosciutto, cheese and sun-dried tomatoes on top before rolling chicken up. Place seam side down in a baking dish and repeat with remaining chicken. Spray the tops with some cooking spray and bake at 400°F for 25-30 minutes or until done.
FAQs
To prevent the filling from oozing out of the chicken during cooking, it's important to secure the chicken properly.
The best way to do this is by using toothpicks or kitchen twine to hold the chicken roll together. Additionally, make sure that the chicken is pounded thin enough and rolled tightly to help keep the filling inside.
Not a problem. As you're rolling up the chicken, keep it inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.
Leave in the fridge for 30 minutes so it sets. Then you can remove the plastic wrap and it should stay in place. Watch how Tasty does it in their video.
The best way to cook the chicken is to bake it in the oven until the chicken is fully cooked and the cheese is melted and bubbly.
You can also pan fry however. 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.
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.
Yes, this chicken rollatini recipe can be prepared ahead of time and stored in the refrigerator or freezer until ready to bake. You can keep in the fridge for up to 2 days and the freezer for 3 months.
It typically last in the refrigerator for up to 4 days if stored properly in an airtight container. It can also be frozen for up to 2-3 months.
To reheat, place the chicken on a baking sheet and cover the chicken with foil. Bake in a 350°F oven for about 15 minutes, or until heated through.
You can also reheat the chicken rollatini in a microwave if you are short on time, but the chicken may become slightly soggy.
Side Dish Options
There are many side dishes that pair well with chicken rollatini recipe. Here are a few options:
- Rosemary mashed potatoes or roasted potatoes
- Roasted vegetables like as asparagus, Brussels sprouts, or green beans
- Rice pilaf or goat cheese risotto
- Salad with a light vinaigrette or creamy dressing
- Steamed or sautéed vegetables like broccoli, cauliflower, or carrots
- Ratatouille or other vegetable medleys
- Garlic bread or dinner rolls
- Creamed spinach or other creamed vegetables
Sauces
While this rollatini is good enough on its own, you can add some sauce for additional flavor. Some options include:
- Roasted Tomato Sauce
- Alfredo Sauce
- Homemade Marinara Sauce
- Lemon Butter Sauce
- Sun-Dried Tomato Pesto
Equipment
The equipment you use is important to how the chicken rollatini recipe turns out. What is needed is the following:
- Meat mallet - Important in tenderizing and making the chicken thin enough to roll-up.
- Shallow bowls - Perfect for dredging the chicken in the different ingredients.
- Baking sheet - Needed to bake the chicken on.
Pro Tips/Recipe Notes
- Use same-sized chicken cutlets so everything cooks evenly.
- Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.
- Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.
- Experiment with different types of cheese and fillings to create your own unique version of this recipe.
- You can make the dish in advance and just throw in the oven when ready for dinner.
Similar Recipes
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
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
- cooking spray
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. Secure with toothpicks if needed. Repeat with the remaining chicken. Spray the top of the chicken with a little cooking spray.
- Bake for 25-30 minutes or until golden brown and cooked through.
Notes
- Use same-sized chicken cutlets so everything cooks evenly.
- Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.
- Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.
- Experiment with different types of cheese and fillings to create your own unique version of this recipe.
- You can make the dish in advance and just throw in the oven when ready for dinner.
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