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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!
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.
What Makes This Chicken Rollatini So Special!
Adapted from my friend Julia’s recipe, this is one of my favorite ways to make chicken breasts when I’m bored of cooking them the same old way. I’ve been making this way since 2011! Instead of dipping the cutlets in egg before breading them, I dip them in olive oil and lemon juice. It helps the breadcrumbs stick and adds such good flavor.
- Savory filling: Prosciutto, provolone, and Romano add plenty of flavor, so the chicken doesn’t need extra salt.
- Baked, not fried: The rollatini come out golden with a light breadcrumb coating.
- Easy to portion: Serve one alongside other dishes, or two with a salad for dinner.
Ingredients
Here’s what you’ll need to make chicken rollatini with prosciutto and cheese. See the recipe card below for exact measurements.
- Thin chicken cutlets: Choose chicken breast cutlets of similar size so they cook evenly. If you can’t find them pre-cut, cut each breast in half or thirds and pound them thin with a mallet.
- Prosciutto and cheese: Each cutlet gets half a slice of prosciutto and half a slice of reduced-fat provolone or mozzarella.
- Red onion: Adds a little sweetness as it bakes.
- Whole wheat Italian breadcrumbs and Romano Cheese: Make the savory coating. Parmesan works in place of Romano.
- Lemon, olive oil, and black pepper: Flavor the chicken and help the breadcrumbs adhere.
How to Make Chicken Rollatini
Here’s the step by step method with photos. See the recipe card below for the full, printable instructions.
- Prepare the coating: Combine the breadcrumbs and Romano in one bowl. In another, mix the lemon juice, olive oil, and black pepper.
- Coat the chicken: Dip each cutlet into the lemon mixture, then the breadcrumbs.
- Fill and roll: Add prosciutto, cheese, and red onion to one end of each cutlet. Roll it up and place it seam side down in a lightly sprayed baking dish.
- Bake: Sprinkle any remaining breadcrumbs on top, spray lightly with oil, and bake until golden and the chicken is cooked through.
What to Serve with Chicken Rollatini
I like these with a simple arugula salad or tomato salad. It’s also great with an Italian Chopped Salad, Parmesan Zucchini, Risotto Primavera, Orzo, Roasted Broccoli, or Cottage Cheese Cacio e Pepe.
Tips for Making Chicken Rollatini
- Use thin cutlets: Thick chicken is hard to roll. If needed, place the cutlets between sheets of parchment and gently pound them with a meat mallet until thin and even.
- Place them seam side down: They’ll hold their shape in the baking dish without toothpicks.
- Skip the salt: The prosciutto and cheeses add plenty of savory flavor.
- Check for doneness: Bake until the chicken reaches 165°F in the center.
Air Fryer Chicken Rollatini
Place the rollatini seam side down in the basket in a single layer, working in batches if needed. Lightly spray the tops with oil and air fry at 400F for about 12 minutes, flipping halfway through, until golden and the chicken reaches 165°F in the center.
More Stuffed Chicken Recipes You Will Love
Looking for more ways to cook chicken? Browse all my chicken breast recipes, or try one of these stuffed chicken favorites:
Yield: servings
Serving Size: 2 pieces
- 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
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Pat the cutlets dry with paper towels.
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Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
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Preheat oven to 450F. Lightly spray a baking dish with non-stick spray.
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Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
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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.
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Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
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When finished, top with remaining crumbs and spray lightly with oil.
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Bake 25 to 30 minutes, or until the chicken has an internal temperature of 165°F and is golden on the outside. Serve immediately!
Last Step:
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Air Fryer: You can air fry chicken rollatini at 400°F for about 12 minutes, flipping halfway through.
Serving: 2 pieces, Calories: 413 kcal, Carbohydrates: 10 g, Protein: 49 g, Fat: 17 g, Saturated Fat: 5.5 g, Cholesterol: 160 mg, Sodium: 899 mg, Fiber: 1 g, Sugar: 1 g
