Chicken Rollatini with Prosciutto (Printable Version)
Tender chicken layered with prosciutto, mozzarella, and sun-dried tomatoes baked until golden and flavorful.
# Ingredients Required:
→ Poultry
01 -
6 chicken cutlets
→ Marinade and Coating
02 -
2 tablespoons olive oil
03 -
Juice of 1 lemon
04 -
1 cup Italian-style breadcrumbs
05 -
½ cup freshly grated Parmesan cheese
06 -
½ teaspoon salt
07 -
¼ teaspoon ground black pepper
→ Filling
08 -
6 slices prosciutto
09 -
6 slices mozzarella cheese
10 -
½ cup julienned sun-dried tomatoes
→ Finishing
11 -
Cooking spray
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Lightly coat a baking dish with cooking spray. In one shallow bowl, combine olive oil and lemon juice. In a second bowl, mix Italian breadcrumbs, Parmesan cheese, salt, and black pepper.
02 -
Place each chicken cutlet between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound each cutlet until it reaches approximately 6 mm thickness.
03 -
Dip each pounded chicken cutlet first into the olive oil and lemon mixture, then dredge thoroughly in the breadcrumb mixture to coat evenly.
04 -
On each coated cutlet, layer one slice of prosciutto, one slice of mozzarella, and a small amount of julienned sun-dried tomatoes. Roll the chicken tightly and place seam-side down in the prepared baking dish. Secure with toothpicks if necessary. Repeat for all cutlets. Lightly spray the tops with cooking spray.
05 -
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is golden brown and cooked through to an internal temperature of 75°C.
# Extra Suggestions:
01 -
Pounding the chicken ensures even cooking and tender texture. Use fresh lemon juice for optimal flavor brightening.