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.
- 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 trays 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.
Happy Valentine's Day!! ....and thanks for stopping by!
xo Anna and Liz