Chicken Rollatini with Prosciutto and Cheese

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Serve this with a simple arugula salad or tomato salad for a complete dinner.

I try to make a dish from my friend Julia’s blog a few times a month to get show her some love, but also because she’s a wonderful cook and I know her recipes won’t fail me. I’ve had my eye on this one for a while, a perfect way to make chicken breasts if you’re tired of the same old thing. I loved using olive oil and lemon juice to dip the chicken in before the breadcrumbs, it really added to the dish.

There is no need to season the chicken with salt, the prosciutto gives you all the salt you need. If you are watching your sodium, use low sodium ham in place of the prosciutto and use unseasoned breadcrumbs or make your own instead. I used Sargento reduced fat provolone cheese which was wonderful and really complimented the prosciutto!

A few other chicken breast recipes you may like: Lighter Chicken Saltimbocca, Baked Chicken Cordon Bleu, Spinach and Feta Stuffed Chicken and Broccoli and Cheese Stuffed Chicken.

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden.
Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden.

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden.

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden.

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden.
Print WW Personal Points
4.93 from 14 votes
Did you make this recipe?

Chicken Rollatini

168.6 Cals 22.1 Protein 4.6 Carbs 6.4 Fats
Yield: 8 servings
COURSE: Dinner
CUISINE: Italian

Ingredients

  • 8 thin chicken cutlets, 3 oz each
  • 4 2.8 oz slices thin lean prosciutto, sliced in half
  • 4 slices Sargento reduced fat provolone or mozzarella, sliced in half
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup Romano cheese, or parmesan
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • fresh pepper
  • 1/4 red onion, sliced
  • olive oil non-stick spray

Instructions

  • Wash and dry cutlets well with paper towels.
  • Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
  • Preheat oven to 450°.
  • Lightly spray a baking dish with non-stick spray.
  • Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
  • Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
  • Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
  • When finished, top with remaining crumbs and spray lightly with oil.
  • Bake 25 - 30 minutes.
  • Serve immediately!

Notes

Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
Modified from Julia's Healthy Italian

Nutrition

Serving: 1chicken, Calories: 168.6kcal, Carbohydrates: 4.6g, Protein: 22.1g, Fat: 6.4g, Fiber: 0.7g
WW Points Plus: 4
Keywords: Kid Friendly, low carb

Leave a Reply

Your email address will not be published.

Rate this Recipe:




184 comments

  1. Soo yummy!! I popped it in air fryer on 400 for 15 mins. Love this chicken recipe! 

  2. Made this tonight. I used a full slice of prosciutto and added some cooked spinach to the roll…so delicious!

  3. I made recipe as specified. Chicken was over cooked at 25 minutes; would recommend 20 minutes. 

  4. This was really really tasty!!!  Skipped the onion but did sprinkle the chicken with garlic powder and Italian seasoning. Used a full slice of prosciutto and shredded mozzarella .  Definitely a keeper.

  5. Made this tonight Gina, it was delicious 😗👌🏻
    My husband wants it to go on the rotation ! 

  6. How did you cook in air fryer I would like to use my air fryer
    Thanks

  7. Sooo good!  Much easier to make than it looks. 

  8. This was really good! I love the idea of dipping in the olive oil/lemon mixture before adding breadcrumbs. Added a nice lemon flavor! I cooked in the air fryer and served with side if asparagus. Yummy low carb meal.

  9. I tell ya what .. i made this tonight.. used provolone AND mozzarella, and i used asparagus i lnstead of red onion.. it was spectacular

  10. Thank you, this was so easy and delicious. It was a great welcome home meal, served with tomato salad. Such a healthy way to serve chicken and new recipe for me. Will definitely make this again

  11. Delicious!! 
    Love the subtle lemon flavor- family throughly enjoyed & no leftovers!! 
    Will definitely be making again!
    Thank you!

  12. Delicious! Cannot believe it is a “skinny” recipe. It certainly doesn’t taste skinny. Very flavorful. I was amazed that the chicken was still moist. The salad as the side dish contributed to the overall look and taste. I cut the recipe down as there is only me and it was perfect. Does it freeze well? I am nervous about freezing prosciutto and cheese. I will write down the amounts I used for the next time I make it. Great recipe. Thank you. 

  13. If you were to freeze these, would you freeze them raw and then defrost and cook? I want to make them for someone who just had a baby, to stock their freezer….

  14. Chicken was dry and prosciutto became very salty.

  15. This is definitely my favorite recipe. I’ve made it numerous times and it is always a crowd please with family and friends.

  16. I’ve made this at least 10 times including for dinner parties. Guests can not believe it’s healthy and really enjoy the salty and creamy filling.

  17. Great recipe!! Followed recipe to a tee except I used regular sized boneless skinless chicken breasts and just sliced them in half length wise. Definitely will be making again!

  18. Could this be done in an air fryer? If so, what temperature and for how long? Looks sooo good! 🙂

  19. Really tasty! Bread crumbs didn’t brown as much as in the photo, but was still a big hit with my family!