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Provolone and Prosciutto Chicken Rollatini

Chicken rollatini is a fast way to add big flavor to your boring baked chicken.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 791kcal
Author Rachel Ballard


  • 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. 


Calories: 791kcal | Carbohydrates: 30g | Protein: 71g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 1537mg | Potassium: 1051mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 7.4mg | Calcium: 569mg | Iron: 3.6mg