Chicken Rollatini with Prosciutto and Cheese

Hello friends!  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 beautiful texture, color and flavor. They’re crispy on the outside, moist and tender on the inside. The prosciutto gives a crispy-smoky bacon flavor to the rollatini, then combine it with melted cheese, gives this chicken a flavor to die for!

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 while you prepare a salad to go to round out the meal.  Your family and friends will enjoy these rollatini’s, in fact they may be asking you for this recipe!

Have a great weekend everyone!

Here’s a tip:  If entertaining a gathering, 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.

Chicken Rollatini with Prosciutto and Cheese

• 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
• 1/2 cup parmigiano grated cheese
• 1 Tbsp. dried parsley
• 1/2 cup extra-virgin olive oil, and extra

Preheat oven to 450 degrees.
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, allowing 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