Provolone and prosciutto chicken rollatini is a mouthful to say but way easier to make. Plus, you get tired of plain old baked chicken and this version bakes up gooey, cheesy and crispy right from the oven. Perfect to make ahead and bake the next day, or a few hours later. You’re going to love it.
You can do chicken a lot of ways, but we get tired of a lot of those and need something fresh to add to our menu rotation. That’s why I had my eye on Skinnytaste’s version of this and thought it was the perfect way to help you get a chicken dish on the table that was better than the drive through at Lee’s Famous Recipe.
I started out with the intention to fry my provolone and prosciutto chicken rollatini but y’all, that did not work.
Because the panko is clunkier than regular bread crumbs, they didn’t enjoy their time in my skillet. The breading wanted to fall off so I got smart quick and decided baking was in fact the best way to get these chicken rollatini cooked through in one piece.
And it works fabulously.
Make your chicken rollatini fit your family
The great thing about this recipe is its flexibility. You know that’s my thing–recipes you can adjust and don’t flop if you make a swap here and there and this is one of them. Some adjustments you could make to your chicken rollatini include:
- Change the herbs. Use thyme, tarragon or parsley inside yours. You could even add different dried herbs to the bread crumb mixture.
- Swap the provolone for pepper jack or (my favorite) a really spicy habanero jack. Boars Head makes one I love.
- Swap the prosciutto for shaved ham. This was my first time using prosciutto and it’s just a super thin Italian ham–it’s salty so watch how much you season your chicken–but man it’s good. The edges of it get all crispy as they bake. If you can’t find prosciutto for your chicken rollatini, a little ham would work.
- Add a sauce. A pasta sauce would work on top if you feel like you need that. Personally, I think it’s too much and as long as you don’t over cook your chicken, the meat will be nice and juicy all on its own.
How to make chicken rollatini ahead
You can do all of the prep work on your chicken a day or so ahead. Just hold off on the olive oil spray or drizzle of olive oil before they go in the oven. Place them in a dish and wrap them in plastic wrap. Keep them in the fridge until you’re ready to bake and bring them out to the counter for about 10 minutes before you put them in the oven, drizzle them with some olive oil and bake them up.
The options are endless and so are the flavors. That means you have lots of room to try new chicken rollatini versions here and there and find the one you like the most. It’s just right for when you’re having guests for dinner and need something everyone will like. You’ll want to save this one!
While we’re rolling food, don’t forget to grab the recipe for my easy stromboli. A blend of meats, cheese and pizza dough you can’t resist!
Chicken rollatini is a fast way to add big flavor to your boring baked chicken.
- 2 pounds boneless skinless chicken breasts or chicken cutlets
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup parmesan cheese
- 2 1/2 cups panko bread crumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces prosciutto
- 6 slices provolone cheese about 1/2 pound
- 1/3 cup freshly chopped basil, pesto or basil paste in a tube
Preheat the oven to 400.
If using regular chicken breasts, cut them in half horizontally through the thickest part. Place each half between two pieces of plastic wrap and flatten the chicken with a heavy object like a cast iron skillet. Repeat with all of the chicken.
In a medium bowl, add the olive oil and lemon juice. In a second bowl, add the parmesan cheese, bread crumbs, Italian seasoning, salt and pepper and stir to combine.
Dip the chicken in the olive oil and lemon juice on both sides and then into the bread crumb mixture on both sides.
Lay a half slice of provolone and one slice of prosciutto on the widest side of the chicken. Add one fresh basil leaf, or a teaspoon of basil paste/pesto if using that.
Roll up, starting at the end with the fillings and roll toward the narrow end of the chicken.
Place the rolled chicken on a greased cookie sheet or in a cast iron skillet. Spray generously with olive oil spray or drizzle with olive oil and bake until cooked through and golden--about 30 minutes.