Chicken Recipes

Chicken Rollatini with Ham Cheese and Spinach

Chicken Rollatini are skinless chicken cutlets lightly coated in olive oil and breadcrumbs, stuffed with ham, cheese, and fresh spinach. Then baked until golden brown. So yummy!

I haven’t made chicken rollatini in a while and everyone has been craving for them lately.


So I decided to make a different rollatini.  I used Havarti cheese deli slices and all natural cured ham as part of my stuffing.  Havarti cheese is a soft cheese, and for me the taste is like a cross between a Swiss and mozzarella cheese.  I love the taste of it and since I didn’t have any mozzarella, I used this to replace it.  Fresh spinach is always in my vegetable drawer and thought to add some healthy greens to my chicken rollatini.
I also used grated pecorino-romano cheese with my breadcrumb mixture. Pecorino cheese is a saltier cheese than Parmesan cheese and adds more flavor to the breadcrumbs and to the chicken. Therefore, no need to season the chicken cutlets with any salt!
Beyond that, the chicken cutlets were pretty large in size, so I felt one rollatini per person was enough.
These chicken rollatini’s turned out juicy and tender. SO delicious!
You can easily make chicken rollatini within minutes!  It’s a pleasure making dinner a little less stressful and more enjoyable.  All you really need is a great salad to go with it, and a chilled bottle of white wine and dinner is done!
Cook’s Tips:  You can use Parmigiano-Reggiano cheese in this recipe, keep mind you will need to season the chicken with some salt and pepper to taste.  Also, I have made these with panko bread crumbs for a little extra crunch.

Chicken Rollatini with Ham Cheese and Spinach

  • 4 large skinless, thin chicken cutlets
  • 2 cups fresh baby spinach leaves
  • 4 slices of Havarti Cheese
  • 4 slices maple cured Ham
  • 2/3 cup plain breadcrumbs
  • 1/4 cup grated pecorino cheese
  • 1 tsp. dried parsley
  • 1/3 cup extra-virgin olive oil
  • olive oil cooking spray

Preheat oven to 450 degrees.
Rinse and drain chicken cutlets.
Lightly pound chicken and season with some salt and pepper.

Use 3 bowls or 3 Breading Trays  (as in photo) to work with, as shown below.  In one tray, pour the olive oil.  In the other tray, combine breadcrumbs with grated pecorino cheese and dried parsley.

Lightly spray a baking sheet with olive oil cooking spray and set aside.

Dip each cutlet into the olive oil first, allow excess oil to drip back into the tray.  Then dip into the breadcrumbs mixture and coat both sides.

Place each breaded cutlet onto the prepared baking sheet and set them side by side.

Place one slice of cheese on top of each chicken, then a slice of ham followed by a small handful of fresh spinach on top.

Roll each cutlet and set them down with seam side down.  Lightly spray on top with olive oil.

Bake for 20 to 25 minutes. Cooking times may vary slightly depending on oven.  Remove and transfer to a serving platter and serve.

Serves 4

Happy Valentine’s Day!!   ….and thanks for stopping by!
xo Anna and Liz

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  • Reply
    Tricia @ Saving room for dessert
    July 22, 2013 at 8:09 pm

    You make this look so easy and delicious. Yum! Have a great week.

    • Reply
      Tricia Buice
      February 15, 2017 at 6:10 pm

      So glad you reposted this recipe! Can't wait to try it and I bet my whole family will love it.

    • Reply
      February 15, 2017 at 6:39 pm

      Thank you Tricia! Friends have been requesting this recipe- so I couldn't resist. Have a great day!

  • Reply
    July 23, 2013 at 9:19 am

    Wow – these look so impressive. Perfect to serve when you have company coming over.

  • Reply
    Barbara Bakes
    July 23, 2013 at 12:54 pm

    I'm going to have to try this soon. I know my family would love it.

  • Reply
    February 14, 2017 at 10:08 pm

    Oh my, this looks very impressive and easy to do. I love visiting your site from time to time to get ideas for dinner. Thank you both for inspiring me to cook meals for my family of 5!
    Katherine G.

    • Reply
      February 15, 2017 at 12:15 am

      Thank you Katherine! It's so nice to meet you and welcome to our blog! Thank you for lovely comment.
      Xo have a good day!

  • Reply
    February 22, 2017 at 6:41 am

    This looks simply wonderful and I^m sure it tastes even more so. A great dish to prepare for visitors as it's so visually attractive! A keeper for sure!

    • Reply
      February 22, 2017 at 3:55 pm

      Thank you Sandra!! These rollatinis are impressive and most definitely scrumptious- your guests will love them – Have a great week!

  • Reply
    August 29, 2017 at 2:54 pm

    Would it be better to close with a wood pick or is cheese enough to hold together? Based on your experience, can these be put together morning and baked in afternoon or night before, then baked? Trying to find easier way to bake 14. Baked partially the day before?

    • Reply
      by Anna and Liz
      August 30, 2017 at 11:43 am

      You can close them with a wood pick. And yes, you can prepare them in the morning, cover and refrigerate, then bake them in the afternoon or evening. I prefer (and think it’s best) to bake them the day before and reheat them the next day. Hope this helps! Thanks for stopping by!

      • Reply
        August 31, 2017 at 9:51 am

        Great, my preference for 14 would be baking day before. Any suggestions on reheating? Love your site. Thanks for info.

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