Chicken Rollatini with Mozzarella

This chicken rollatini recipe is perfect for elevating a weeknight dinner without too much fuss. It combines simple ingredients with bold flavors to create an impressive dish that feels special but is surprisingly easy to make at home.

I first made this on a whim when friends came over. The balance of tangy sun-dried tomatoes and creamy cheese quickly became a crowd favorite and now it’s a regular on my dinner rotation.

Ingredients

• 6 chicken cutlets: Define the dish so the chicken cooks evenly and rolls easily. Look for thin and uniform pieces for best results
• 2 tablespoons olive oil: Helps the lemon juice blend and keeps coating moist. Choose extra virgin for a fruity, rich flavor
• 1 lemon, juiced: Adds brightness and cuts through the richness of the cheese and meat
• 1 cup Italian breadcrumbs: Provide a flavorful coating that crisps up well. Try fresh if possible for extra crunch
• ½ cup freshly grated Parmesan cheese: Adds savory umami that pairs beautifully with the mozzarella
• ½ teaspoon salt: Balances the flavors
• ¼ teaspoon black pepper: Adds subtle warmth
• 6 slices prosciutto: Offers salty, delicate cured meat character that elevates the rollatini
• 6 slices mozzarella cheese: Melts into gooey goodness inside the roll
• ½ cup julienned sun-dried tomatoes: Bring a sweet and tangy punch. Choose oil-packed for better flavor and texture
• Cooking spray: Prevents sticking and promotes even browning

Instructions

Build The Dredging Mixtures:

Mix olive oil and lemon juice in one shallow bowl. In another bowl combine breadcrumbs, Parmesan cheese, salt, and pepper. These combine to create a bright and crispy crust with plenty of flavor.

Pound The Chicken:

Place one chicken cutlet between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound until it is about a quarter inch thick. This ensures even cooking and makes the chicken flexible for rolling.

Coat The Chicken:

Dip each chicken cutlet into the lemon oil mixture allowing it to absorb some moisture. Then press both sides into the breadcrumb mixture, coating evenly to create a crust that will crisp nicely when baked.

Assemble The Rollatini:

On each coated cutlet layer one slice of prosciutto, one slice of mozzarella, and a few strips of sun-dried tomato. Carefully roll the chicken up starting at the narrow end and place seam side down in a prepared baking dish. Use toothpicks if rolls seem loose.

Prepare For Baking:

Lightly spray the top of the chicken rolls with cooking spray to help with browning. This step will give the final dish an inviting golden crust.

Bake Until Golden:

Place the baking dish in a preheated oven at 400 degrees Fahrenheit and bake for 25 to 30 minutes or until the chicken is cooked through and the exterior is golden. This cooking time keeps the chicken juicy and the cheese melted inside.

Mozzarella is my favorite because it melts so beautifully and lends a creamy texture that contrasts the salty, crispy prosciutto. I have fond memories of making this with my family, sharing stories around the oven heat while it bakes.

Storage Tips

Store leftover chicken rollatini covered in the refrigerator for up to three days. Reheat in the oven at a moderate temperature to maintain the crispy coating. Avoid microwaving as it can make the crust soggy.

Ingredient Swaps

Try substituting prosciutto with thin slices of ham or pancetta for a different cured meat flavor. Use gouda or fontina cheese instead of mozzarella for a smoky or sharper cheese note. If sun-dried tomatoes are not available, roasted red peppers can add a sweet and smoky flavor instead.

Serving Ideas

Serve rollatini alongside a fresh green salad dressed with lemon vinaigrette to brighten the meal. Roasted vegetables or simple garlic pasta also make excellent companions. A drizzle of balsamic glaze can add a sweet tangy finish if desired.

Seasonal Twists

In summer, swap sun-dried tomatoes for fresh heirloom cherry tomatoes lightly roasted. For autumn, add a sprinkle of fresh sage or thyme to the breadcrumb mix for warmth. In winter, toss in some roasted garlic or finely chopped mushrooms into the roll before baking.

This chicken rollatini combines bold flavors with ease and is sure to impress any dinner guest.

Frequently Asked Recipe Questions

→ What is the best way to pound chicken cutlets evenly?

Place the chicken between plastic wrap and gently pound with the flat side of a meat mallet until about 1/4 inch thick for even cooking.

→ Can I substitute mozzarella with another cheese?

Yes, provolone or fontina are great alternatives that melt well and complement the flavors.

→ How do sun-dried tomatoes enhance the dish?

They add a sweet and tangy depth that balances the savory prosciutto and cheese, enriching overall flavor.

→ Is it necessary to use prosciutto in this preparation?

While prosciutto adds a distinct salty, cured flavor, you can substitute it with thinly sliced ham or pancetta if preferred.

→ What type of breadcrumbs works best for coating?

Italian seasoned or plain breadcrumbs mixed with grated Parmesan create a flavorful, crispy crust.

→ What is an ideal serving suggestion for this dish?

Serve alongside a crisp green salad or roasted vegetables to balance the rich flavors.