Chicken Rollatini with Prosciutto and Cheese
This baked Chicken Rollatini with Prosciutto and Cheese is stuffed with provolone and red onion, then coated in lemony breadcrumbs and baked until golden. Save this easy chicken dinner for a night when you’re bored of your usual chicken recipes!
Ingredients · Servings 4
- 8 chicken breast cutlets (pounded thin, 3 to 4 oz each)
- 4 thin slices prosciutto (trimmed, sliced in half, 2.8 oz total)
- 4 slices reduced-fat provolone (or mozzarella, sliced in half)
- 1/2 cup whole wheat Italian seasoned breadcrumbs (or gf crumbs)
- 1/4 cup Romano cheese (or parmesan cheese)
- 1 lemon (juice of)
- 1 tbsp olive oil (extra virgin)
- fresh black pepper (to taste)
- 1/4 small red onion (sliced)
- olive oil non-stick spray
Method · 40 min
- Pat the cutlets dry with paper towels.
- Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
- Preheat oven to 450F. Lightly spray a baking dish with non-stick spray.
- Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
- Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
- Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
- When finished, top with remaining crumbs and spray lightly with oil.
- Bake 25 to 30 minutes, or until the chicken has an internal temperature of 165°F and is golden on the outside. Serve immediately!
Chicken Rollatini
These baked chicken rollatini have a little of everything I love: prosciutto, melted cheese, red onion, and a crisp breadcrumb coating. Dipping the chicken in lemon juice and olive oil before the breadcrumbs gives every bite a little brightness. Serve them with an arugula salad or tomato salad for an easy dinner that feels special.
