Golden Chicken Rollatini with Prosciutto & Cheese
Tender chicken, savory prosciutto, melty cheese, a touch of red onion, and a crisp golden breadcrumb coating come together in this comforting baked dinner. The chicken is lightly seasoned with lemon and olive oil before being rolled and baked, giving the dish a fresh, flavorful finish without making it complicated.
It’s an easy way to turn everyday chicken into something a little more special. Serve it with a crisp salad, roasted vegetables, or your favorite Italian-inspired side for a complete meal.
Why You’ll Love It
These chicken rollatini are packed with layers of flavor and texture. The outside becomes golden and crisp while the filling stays savory and tender. A little lemon adds brightness, while prosciutto and cheese bring plenty of richness.
Best of all, the preparation is straightforward enough for a weeknight but special enough for a dinner worth sharing.
What You’ll Need
Chicken cutlets
Thin chicken breast cutlets are easiest to roll and cook evenly. If using whole chicken breasts, slice them into thinner pieces and gently pound them to an even thickness.
Prosciutto & cheese
Thin slices of prosciutto and provolone or mozzarella create a flavorful, melty center.
Red onion
A small amount adds sweetness and texture as it cooks.
Breadcrumbs & grated cheese
Italian-seasoned breadcrumbs combined with Romano or Parmesan create the crisp outer coating.
Lemon & olive oil
This simple mixture adds freshness and helps the breadcrumbs adhere to the chicken.
Black pepper
A little seasoning brings everything together.
How to Make Chicken Rollatini
01 — Prepare the Coating
Mix the breadcrumbs with the grated cheese in one bowl. In a separate bowl, combine lemon juice, olive oil, and black pepper.
02 — Coat the Chicken
Dip each chicken cutlet into the lemon and olive oil mixture, then coat it evenly with the breadcrumb mixture.
03 — Add the Filling
Place the coated chicken on a flat surface. Add prosciutto, cheese, and a few slices of red onion toward one side of each cutlet.
04 — Roll It Up
Roll the chicken firmly around the filling and place each piece seam-side down in a lightly greased baking dish. No toothpicks are necessary when the rolls are positioned properly.
05 — Bake Until Golden
Add any remaining breadcrumbs over the top and lightly spray with oil. Bake until the coating is golden and the chicken is fully cooked.
The chicken should reach an internal temperature of 165°F (74°C).
Simple Tips for Better Rollatini
Keep the chicken thin.
Even cutlets are much easier to roll and help everything cook at the same rate.
Don’t overfill.
A modest amount of filling makes the rolls easier to close and helps keep the cheese inside.
Place them seam-side down.
This helps the rollatini stay together while baking.
Go easy on extra salt.
Prosciutto and cheese already bring plenty of savory flavor.
Let them rest briefly.
A few minutes before serving helps the filling settle and makes the chicken easier to slice.
Air Fryer Option
For a quicker alternative, arrange the prepared rollatini in a single layer in the air fryer basket. Lightly spray the tops with oil and cook at 400°F (200°C) for approximately 12 minutes, turning halfway through. Continue cooking until the chicken reaches 165°F (74°C) internally.
What to Serve With It
Chicken rollatini pairs naturally with fresh and simple sides. Try it with:
- Arugula or tomato salad
- Roasted broccoli
- Parmesan zucchini
- Italian chopped salad
- Orzo
- A light vegetable risotto
A fresh salad or roasted vegetable side balances the richness of the chicken and cheese beautifully.
A Simple Chicken Dinner With a Little More Character
When plain chicken starts feeling repetitive, a few simple ingredients can completely change the experience. Rolling the chicken around savory fillings and giving it a crisp, golden coating creates a dinner that feels thoughtfully prepared without requiring complicated techniques.
Makes
4 servings
Serving Size
2 rollatini
Ingredients
- 8 thin chicken breast cutlets, about 3–4 oz each
- 4 thin slices prosciutto, halved
- 4 slices reduced-fat provolone or mozzarella, halved
- ½ cup whole-wheat Italian-seasoned breadcrumbs
- ¼ cup grated Romano or Parmesan cheese
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- ¼ small red onion, thinly sliced
- Freshly ground black pepper
- Olive oil cooking spray
Instructions
- Pat the chicken cutlets dry.
- Combine breadcrumbs and grated cheese in a shallow bowl.
- In another bowl, mix lemon juice, olive oil, and black pepper.
- Preheat the oven to 450°F (230°C) and lightly grease a baking dish.
- Dip each chicken cutlet into the lemon mixture, then coat with breadcrumbs.
- Place each cutlet on a work surface and add half a slice of prosciutto, half a slice of cheese, and a few pieces of red onion.
- Roll each cutlet around the filling and place it seam-side down in the baking dish.
- Sprinkle with any remaining breadcrumbs and lightly spray with oil.
- Bake for 25–30 minutes, or until golden and the chicken reaches an internal temperature of 165°F (74°C).
- Let rest briefly, then serve warm with your favorite side.
Nutrition Per Serving
Approximately 413 calories, with 49g protein, 17g fat, and 10g carbohydrates per serving of two rollatini.