Chicken Rollatini
User Reviews
5
Chicken Rollatini
Description
Chicken Rollatini uses thinly sliced chicken breasts layered with prosciutto, provolone cheese, and red onion, then rolled and coated with a seasoned breadcrumb and Romano cheese mixture. The chicken is first dipped in a lemon juice and olive oil blend seasoned with fresh pepper, which adds moisture and subtle acidity to balance the rich prosciutto and cheese inside. Baking at a high temperature crisps the breadcrumb coating, creating a textured exterior while keeping the chicken tender and juicy. The lack of toothpicks and rolling seam down placement ensures the roll holds together during baking.
The combination of Italian-seasoned breadcrumbs, Romano, and lemon juice provides a bright, savory crust that contrasts with the soft inside, where melted cheese and prosciutto offer distinct flavors. The addition of a few chunks of red onion inside adds texture and mild pungency.
This dish can be served immediately after baking as a main course, especially suited to those following a low-carb eating plan when paired with a fresh salad. The recipe suggests two rolls may be appropriate per serving when accompanied by sides.
The method advises drying the cutlets well before preparation to ensure proper adherence of coatings and better texture. Using thin cutlets is essential for easy rolling without splitting. The recipe is adapted from a healthy Italian source, maintaining a streamlined approach to ingredients and preparation.
Ingredients
- 8 chicken breast 3 oz each, thin cutlets
- 4 prosciutto 2.8 oz slices, thin, lean, sliced in half
- 4 lices provolone cheese sliced in half, Sargento brand, reduced fat, or mozzarella
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup Romano cheese (or parmesan)
- 1 lemon (juice of)
- 1 tbsp olive oil
- pepper fresh
- 1/4 red onion (sliced)
- olive oil non-stick spray
Instructions
- Wash and dry cutlets well with paper towels.
- Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
- Preheat oven to 450°.
- 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 - 30 minutes.
- Serve immediately!
Notes
- Ensure chicken cutlets are dried well to help coatings stick.
- Use thin cutlets for easier rolling without tearing.
- The recipe suggests two rollatini per serving when eaten as a low-carb meal with salad.
- Avoid toothpicks by placing rolls seam-side down in the baking dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1686 kcal
% Daily Value*
| Serving | 1chicken | |
| Calories | 168.6kcal | 8% |
| Carbohydrates | 4.6g | 2% |
| Protein | 22.1g | 44% |
| Fat | 6.4g | 10% |
| Fiber | 0.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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