This is a classic Italian chicken dish that we have been enjoying since we were children. Chicken Rollatini with Prosciutto and Cheese are skinless chicken cutlets that are lightly coated in olive oil then in breadcrumbs, and stuffed with Swiss cheese, Italian cured meat prosciutto, and mozzarella cheese. Then baked until golden and crispy. Yum!
My husband and daughter were craving for these, and since I haven’t made them in a while, I made these again the other night and decided to post this recipe again.
Chicken rollatini with prosciutto and cheese gives a nice twist to the plain and simple chicken cutlets; giving them a beautiful texture, color and flavor. Crispy on the outside, moist and tender on the inside, it’s no wonder why these chicken rollatini’s become everyone’s favorite!
The prosciutto gives a crispy-smoky bacon flavor to the rollatini, while the melted cheese gives this chicken the creamy texture inside that is gooey delicious!
No need to add salt to this recipe, the prosciutto and cheese gives enough flavor to the cutlets. They’re so easy to make and bake! You can prep them ahead of time, then bake them while you prepare a salad to round out the meal.
Your family and friends will enjoy these rollatini’s as much as my family does. In fact, they may be asking you for this recipe!
Have a great weekend everyone!
Enjoy!!
Here’s a tip: If entertaining, you can prepare these chicken rollatini’s early. Wrap them with plastic wrap and refrigerate until ready to bake. Then follow the baking instructions on the bottom.
HOW TO MAKE CHICKEN ROLLATINI:
Preheat oven to 450 degrees. Spray baking dish with cooking spray.
Place chicken cutlets between 2 sheets of wax paper or parchment paper and pat the chicken with a large spoon. In a dish, mix the bread crumbs with the grated cheese and parsley. Pour the olive oil into a bowl and dip each chicken cutlet (one at a time) coating both sides, and allow to drain the excess oil back into the bowl. Then dip the cutlet into the bread crumb mixture.
Arrange the breaded cutlets on a baking sheet. Place a slice of Italian prosciutto on each cutlet, then a slice of Swiss cheese (add 2 slices if they are thin) and top with a piece of mozzarella.
Pick up one end of the cutlet and roll it. Here is when you can wrap and place the rollatini’s in the refrigerator, if you decide to bake them later in the day.
Place the rollatini’s onto a baking dish with the seam side down – no need for toothpicks. Lightly drizzle some extra olive oil on top of the rollatini to keep them moist while baking.
Bake in oven at 450 degrees, uncovered for 20 minutes, until golden brown. Serves 4
- 4 skinless chicken cutlets - thin slices
- 4 slices Italian prosciutto
- 4 slices Swiss cheese
- 4 small pieces of mozzarella - cut into rectangular shape
- 1 cup plain bread crumbs
- ½ cup parmigiano-reggiano grated cheese
- 1 Tbsp. dried parsley
- ½ cup extra-virgin olive oil, and extra
- olive oil cooking spray
- Preheat oven to 450 degrees. Spray a medium size baking pan or baking dish with cooking spray. Set aside.
- Place chicken cutlets between 2 sheets of wax paper or parchment paper and pat the chicken with a large spoon.
- In a dish, mix the bread crumbs with the grated cheese and parsley. In a second dish or bowl, pour the olive oil. Next, dip each chicken cutlet (one at a time) coating both sides, and allow to drain the excess oil back into the bowl. Then dip the cutlet into the bread crumb mixture, coating both sides evenly.
- Arrange the breaded cutlets on a baking sheet. Place a slice of Italian prosciutto on each cutlet, then a slice of Swiss cheese (add 2 slices if they are thin) and top with a piece of mozzarella.
- Pick up one end of the cutlet and roll it. Here is when you can wrap and place the rollatini's in the refrigerator, if you decide to bake them later in the day.
- Place the rollatini's onto a baking dish with the seam side down - no need for toothpicks. Lightly drizzle some extra olive oil on top of the rollatini to keep them moist while baking.
- Bake in oven at 450 degrees, uncovered for 15 to 20 minutes, until golden brown.
- Serves 4
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Happy Cooking!
xo Anna and Liz
Thanks for Pinning!
15 Comments
Sue D.
April 6, 2011 at 5:20 pmWow…what a great dish! I am always looking for a new way to make chicken…this is now my favorite chicken dish!
Rochelle
October 12, 2011 at 9:32 amWow. This looks delish. Just came across your site, bookmarked right away. Love all the recipes. Keep them coming. Could you maybe post one or two microwaveable recipes?
Kitchen Belleicious
October 12, 2011 at 1:31 pmI love this idea. I have stuffed chicken before but rolling it up like a rollatini is genius. the flavors work so great together. It looks amazing
annaliz
October 12, 2011 at 3:34 pmThank Jessica! I make them often, the kids love them….
Thanks Rochelle – I am not a fan of the microvave but I will gladly post one ro two recipes for you soon!
Tricia Buice
March 13, 2013 at 4:49 pmOh yum! Oozing cheese, crisp breadcrumbs – sounds delicious and looks wonderful.
Barbara Bakes
February 20, 2014 at 4:33 pmLooks like a recipe my family would love. Pinned it.
annaliz
February 21, 2014 at 3:22 amThank you for pinning this one Barbara!
Marcela
September 13, 2014 at 2:11 pmOMG! This is totally awesome! I love this recipe!a
Joanne
September 14, 2014 at 12:44 pmTotal comfort food! Such a great dish.
SavoringTime in the Kitchen
September 15, 2014 at 3:13 pmWhat a great make-ahead recipe! Another wonderful recipe from A&L 😉
Sue/the view from great island
December 14, 2015 at 3:39 pmThis is so simple and yet so elegant — I don't know why I've never tried a rolled chicken dish, they are gorgeous and I bet the flavor is amazing, gotta love prosciutto!
annaliz
December 15, 2015 at 2:24 amThanks Sue for the lovely comment!
wello
May 30, 2016 at 11:53 amThe cleaning is the challenging part… when we were home, we used to keep making this and I used to eat most of it… looks delicious..
Sarah
March 30, 2018 at 9:54 amTo make ahead, do you mean wrap each rollatini individually with plastic wrap or just cover them all on on the baking tray with plastic wrap? Looks great… going to make them for Easter.
by Anna and Liz
April 4, 2018 at 8:50 amDear Sarah! So sorry I missed your question over Easter Weekend. And Yes, both ways to wrap the rollatini’s would suffice. Hope you had a lovely weekend! 🙂