Chicken Rollatini with Prosciutto, Provolone and Red Onion

Tender chicken cutlets are briefly dipped in a bright lemon and olive oil mixture, then coated in a flavorful blend of whole wheat breadcrumbs and Romano cheese. Each cutlet is layered with prosciutto, a slice of provolone (or mozzarella) and a few slivers of red onion, rolled up and baked until golden. The result is an elegant, approachable weeknight dinner that pairs beautifully with a peppery arugula salad or a simple tomato salad for a complete meal.

I make recipes from a friend’s blog regularly—her recipes are reliable and consistently delicious—and this Chicken Rollatini quickly became a favorite. The lemon-and-olive-oil dip keeps the exterior moist and adds brightness that balances the savory prosciutto and cheese. This technique lifts plain chicken breasts into something special without adding fuss.

The prosciutto provides most of the salt in this recipe, so there’s no need to salt the chicken separately. If you’re watching sodium, swap low-sodium ham for the prosciutto and choose unseasoned breadcrumbs or make your own. A reduced-fat provolone or a mild mozzarella works well inside the rolls; they melt nicely and complement the prosciutto.

Serving suggestions and tips: serve the rollatini atop a bed of lightly dressed arugula or alongside roasted vegetables for a balanced plate. For a low-carb option, enjoy two chicken rolls with a generous salad. Leftovers keep well refrigerated for 2–3 days and can be reheated gently in a low oven to keep the crust crisp.

Recipe: Chicken Rollatini

Yield: 8 servings • Serving size: 1 chicken roll

Rating: 4.97 from 31 votes

Ingredients

• 8 thin chicken cutlets (about 3 oz each)
• 4 slices lean prosciutto (about 2.8 oz total), each slice halved
• 4 slices reduced-fat provolone or mozzarella, each slice halved
• 1/2 cup whole wheat Italian-seasoned breadcrumbs
• 1/4 cup grated Romano cheese (or Parmesan)
• Juice of 1 lemon
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• 1/4 red onion, thinly sliced
• Olive oil spray or a light coating of oil for the baking dish

Instructions

1. Preheat the oven to 450°F (230°C). Lightly spray or oil a baking dish and set aside.
2. Pat the chicken cutlets dry with paper towels so the coatings adhere well.
3. In one shallow bowl, combine the breadcrumbs and grated Romano (or Parmesan).
4. In a second bowl, whisk together the lemon juice, olive oil and a few grinds of fresh black pepper.
5. Dip each cutlet first into the lemon–olive oil mixture, allowing any excess to drip off, then press into the breadcrumb–cheese mixture to coat evenly.
6. Place each coated cutlet on a working surface. On one side of each cutlet, layer 1 half-slice prosciutto, 1 half-slice cheese and a few pieces of sliced red onion.
7. Roll the cutlet tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining cutlets—no toothpicks are needed if the seam is snug.
8. When all rolls are assembled, sprinkle any remaining breadcrumbs over the top and lightly spray the rolls with olive oil to encourage browning.
9. Bake for 25–30 minutes, until the chicken is cooked through and the exterior is golden.
10. Remove from the oven and serve immediately with a simple salad or roasted vegetables.

Notes

Although the recipe lists one roll as a serving, if you are pairing this with a salad for a low-carb meal, two rolls per person make a heartier portion. This recipe is adapted from a popular home-cook version and streamlined for weeknight preparation.

Variations and Tips

• Cheese options: provolone and mozzarella both melt nicely; use what you prefer or have on hand.
• Bread crumb variations: plain breadcrumbs, panko for extra crunch, or seasoned crumbs all work—adjust salt if using seasoned crumbs.
• Sodium reduction: substitute low-sodium ham for prosciutto and use unseasoned breadcrumbs to lower overall salt.
• Make-ahead: assemble the rolls and refrigerate covered for a few hours before baking; add a few extra minutes to the baking time if chilled.
• To reheat leftovers, warm them in a preheated 350°F (175°C) oven for 10–15 minutes to restore crispness.

Nutrition (per serving)

• Calories: 168.6 kcal
• Protein: 22.1 g
• Carbohydrates: 4.6 g
• Fat: 6.4 g
• Fiber: 0.7 g

If you try this Chicken Rollatini, enjoy it with a fresh salad or simple sides and consider leaving a comment or rating on the original recipe source to share your experience. This dish is a reliable, flavorful way to elevate chicken breasts for family dinners or casual entertaining.