Chicken Rollatini with Prosciutto and Cheese

ByAnna + Liz Published Updated
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A classic Italian chicken dish, this Chicken Rollatini with Prosciutto and Cheese is made with chicken cutlets coated in olive oil, and breadcrumbs, and stuffed with prosciutto, Swiss cheese, and mozzarella. Then rolled and baked until golden and crispy.  Yum!

 

Chicken rollatini made special…

My family craves their favorite dishes.  And, chicken rollatini happens to be their favorite. Chicken rollatini with prosciutto and cheese gives upgrades these cutlets, giving them delicious texture, color and flavor. For more chicken recipes, try our Chicken Rollatini with Pesto, Grilled Balsamic Chicken Salad, and Chicken Rollatini with Ham Cheese and Spinach, just to name a few.

So I decided to make this one and revive it from our archives. It is similar to our Crispy Stuffed Chicken Breasts, but these are baked.

Chicken Rollatini with Prosciutto and Cheese served in a white dish.

Crispy on the outside, moist and tender on the inside, it’s no wonder why this chicken rollatini has become everyone’s favorite!

The prosciutto gives a salty, crispy-smoky flavor to the rollatini, while the melted cheeses create a creamy texture inside that is gooey and delicious!

It’s the best!

What you will need… (*full recipe card below)

For this chicken rollatini recipe, you will need the following ingredients:

  • Chicken cutlets
  • Italian prosciutto
  • Swiss cheese (or sliced Provolone cheese)
  • Mozzarella
  • Plain Bread Crumbs, and extra as needed
  • Parmigiano-Reggiano grated cheese
  • Dried parsley
  • Extra-virgin olive oil
  • olive oil cooking spray

HOW TO MAKE CHICKEN ROLLATINI:

1.  Preheat oven to 425 degrees F (218.3 C).  Spray baking dish with cooking spray.
2.  First, give the cutlets a quick rinse under cold running water, then drain.

3.  Lay the chicken cutlets between 2 sheets of wax paper or parchment paper.  Using a meat mallet or a large heavy spoon to pat or pound the chicken to tenderize them.

Pounding the chicken cutlets between two sheets of wax paper. by 2sistersrecipes.com

4.  In one dish or breading pan, mix the bread crumbs with the grated cheese and parsley.  Then pour the olive oil into a second small bowl (or breading pan).

5.  Dip each chicken cutlet (one at a time) into the olive oil, coating both sides,  and allow to drain the excess oil back into the bowl.

6.  Then dip the cutlet into the bread crumb mixture. Lightly pat both sides of the cutlet with the bread crumbs.

Breading pans with bread crumb mixture and one with olive oil. by 2sistersrecipes.com

7.  Arrange the breaded cutlets on a baking sheet.  Place one slice or two, 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.

A slice of prosciutto is laid on each breaded cutlet. by 2sistersrecipes.com

8.  Pick up one end of the cutlet and roll it.  (NOTE: Here is when you can wrap and place the rollatini’s in the refrigerator if you decide to bake them later in the same day).

9.  Place the rollatini onto a baking dish with the seam side down  – no need for toothpicks.  Lightly drizzle with some of the leftover extra olive oil on top of the rollatini to keep them moist while baking.  Or lightly spray on top with olive oil spray to keep them moist.

The chicken cutlet is rolled into a rollatini. by 2sistersrecipes.com

10.  Bake, uncovered for 17 to 22 minutes, until golden brown.

A few great tips:

  • This recipe calls for 4 pieces of chicken cutlets.  I made a few extra pieces for my large family.
  • You can double the recipe easily.
  • If the prosciutto is too thin, add a second slice on top.
  • Add grated pecorino cheese or parmesan cheese to the bread crumb mixture.

Faq’s

  1. What is a chicken rollatini? Chicken rollatini is a cutlet stuffed with a few ingredients, and rolled up. Italians made rollatini as a way to stuff many ingredients into various inexpensive cuts of meat.  It was a way to enhance their flavors and make them more filling and satisfying.
  2. Can we make ahead? Yes, you can prepare these chicken rollatini ahead of time. Remember to wrap them and refrigerate until you are ready to bake them. Then follow the baking instructions in our recipe card at the bottom of this page.
  3. Can we freeze them? yes, if you wish, you can bake them first, cool, then transfer to an airtight container and freeze. They will freeze well for up to 1 month.
Chicken Rollatini with Prosciutto and Cheese by 2sistersrecipes.com

Chicken Rollatini with Prosciutto and Cheese is quick and simple to make.

You can prep them ahead of time, then bake them while you prepare and serve with a green salad or Italian tomato salad to round out the meal. Your family and friends will enjoy this chicken rollatini as much as my family does. Try this recipe and let us know!

ENJOY!!

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Yield: 2 to 4 servings

Chicken Rollatini with Prosciutto and Cheese

Chicken Rollatini with Prosciutto and Cheese served in a white dish.

Chicken Rollatini with Prosciutto and Cheese are skinless chicken cutlets lightly coated with olive oil and breadcrumbs and stuffed with Swiss cheese, prosciutto, and mozzarella cheese. Then rolled and baked until golden brown. Amazingly moist, tender, and totally delicious!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 skinless chicken cutlets - thin slices
  • One small package of sliced Italian prosciutto
  • 4 slices Swiss cheese (or sliced Provolone cheese)
  • 1 package of fresh or packaged whole-milk mozzarella
  • 3/4 cup plain bread crumbs, and extra as needed
  • 1/2 cup parmigiano-reggiano grated cheese
  • 1 Tbsp. dried parsley
  • 1/3 cup extra-virgin olive oil, and extra
  • olive oil cooking spray

Instructions

  1. Preheat oven to 425 degrees F (218.3 C). Spray a medium-size baking pan or baking dish with cooking spray. Set aside.
  2. First, give the cutlets a quick rinse under cold running water, then drain. 
  3. Lay chicken cutlets between 2 sheets of wax paper or parchment paper and pat the chicken with a large spoon.
  4. In a dish, mix the bread crumbs with the grated cheese and parsley. In a second dish or bowl, pour the olive oil.
  5. 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.
  6. 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.
  7. Pick up one end of the cutlet and roll it. (NOTE: Here is when you can wrap and place the rollatini's in the refrigerator if you decide to bake them later in the day).
  8. 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.
  9. BAKE in the oven, uncovered for 17 to 22 minutes, until golden brown.
  10. Serves 2 to 4

Nutrition Information:

Yield:

2 to 4 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 465Total Fat: 28.2gSaturated Fat: 9.1gCholesterol: 103mgSodium: 290mgCarbohydrates: 16.7gFiber: .8gSugar: 1.9gProtein: 35.7g

Did you make this recipe?

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© 2 sisters recipes
Cuisine: Italian / Category: Chicken Recipes

Happy and Healthy Cooking! 🙂

Thanks for stopping by!

xo Anna and Liz

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22 Comments

    1. Thank you, Sherry! A great way to turn boring chicken cutlets into something fabulous! Enjoy!

      Reply

  2. I can’t wait to make these! I don’t tend to roll and stuff and bread…. at least not for the daily meals I make for my husband. But these he will absolutely love, as will I! Thanks!

    Reply

    1. Thank you, Sandra! So happy to hear that! And wishing you the same – Happy Spring!

      Reply

  5. To 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.

    Reply

    1. Dear 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! 🙂

      Reply

  6. The 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..

    Reply

  13. Thank 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!

    Reply

  15. Wow…what a great dish! I am always looking for a new way to make chicken…this is now my favorite chicken dish!

    Reply