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Chicken Rollatini with Prosciutto and Cheese

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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 Rollatini

4.95 from 19 votes
Course: Dinner
Cuisine: Italian
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.
Yield: 8 servings
Serving Size: 1 chicken


  • 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


  • 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!

Last Step:

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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


Serving: 1 chicken, Calories: 168.6 kcal, Carbohydrates: 4.6 g, Protein: 22.1 g, Fat: 6.4 g, Fiber: 0.7 g


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195 comments on “Chicken Rollatini with Prosciutto and Cheese”

  1. This was delicious. I didn’t have red onion so I just omitted it. The dish made its own bit of gravy which was thick and tasty. I forgot to put the grated cheese in the bread crumbs so sprinkled a bit on top. It crisped up nicely. Would definitely make this again

  2. The flavors of this recipe were excellent. So little work to prepare and such a beautiful and flavorful result!

  3. Does this recipe call for four slices of prosciutto at 2.8 oz each (so 11.2 oz total), or four slices which are 2.8 oz in total? Thanks!

  4. Question – I’m wondering about the chicken cutlets – did you buy them that way or pound them out to be thin? I don’t think I’ve ever seen “cutlets” before.

  5. WOW! Dipping the chicken cutlets in lemon and oil, make this recipe truly delish. You will not be disappointed in the entire flavor combination. I’m making this for guests next week.

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

  7. 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.

  8. Avatar photo
    Paula Huddart

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

  9. 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.

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

  11. 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

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

  13. 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. 

  14. 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….

  15. Avatar photo
    Molly Lancaster

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

  16. Avatar photo
    Erica L Floyd

    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!

  20. These are just way too freaking good! Making them again tonight! I use light Swiss as that’s what we usually have on hand. 

  21. Another amazing recipe! I used panko breadcrumbs (to avoid the sesame in regular – DH allergy) and light Swiss cheese which is what I had on hand. Incredible!

  22.  Any chance you have calculated the freestyle points for this recipe? I need the saturated fat count to do it on the Calculator.   Thank you so much

  23. Pingback: Skinny Points Recipes » Chicken Rollatini with Prosciutto and Cheese

  24. I always worry about stuffing being inside the chicken and not getting cooked all the way. But you have the chicken so thin, and then bread it before adding the ham & cheese – i look forward to trying these.
    Gina, any tips for making these freezer friendly?

  25. Avatar photo
    Kathleen Kathman

    Delicious!  I substituted swiss because that’s all I had and minced the onions just because I prefer the texture better.  So good!

  26. Hi! I love , love, love your recipes and so does my family!!! But………they need sauce with chicken that is rolled and baked. Any recipes?

  27. Had these tonight for dinner. So delicious — and easy too! I love the olive oil and lemon in the breading process instead of eggs.

  28. Made this last night and it was great! I had never really thought of the flavor combination but this will definitely be going in the dinner rotation. I prepared the entire dish the night before, put in the oven the next evening and it turned out perfect.

  29. Gina, I made these last night and they were amazing! I am making them again for my mother's birthday. The hint of lemon, and salty-ness (is that a word?) from the prosciutto and cheese makes a wonderful combo! Thank you for all of your delicious recipes!!!

  30. Your link to Julie's blog doesn't work… just thought you'd like to know (: I googled her and found her website and can't wait to explore it! (: Thanks for the recipe!

  31. Just made this for dinner and it was a hit with the BF! LOVE that all the information is already in My Fitness Pal. The recipe was incredibly easy to follow and all of your pictures makes for a stress free experience. THANKS! Keep up the good work!

  32. I made this recently, and it is so far my favorite recipe from SkinnyTaste! I used shredded mozzarella cheese and served with pasta.

  33. This was tonight's dinner…I always used to fry these then finish in oven. My family loved them without the frying. My husband commented how much lighter and tastier they were!
    Ilene P. Brooklyn, NY

  34. Made this tonight. YUM! I enjoyed every bite and probably could have eaten everything in the baking dish. I served it with the cauliflower puree and a mixed greens salad. Awesome!

  35. Made this last night, what a treat! I've been making my cutlets with egg dip for years…who knew olive oil/lemon juice would be so wonderful! Thank you so much.

  36. Avatar photo
    Vanessa Maldonado

    made this tonight, with mozzarella cheese, it was amazing!!! all the recipes so far that I've made from here have been great!

  37. Our family loved this recipe,especially my 2 teenagers. They didn't think I made it, thought I ordered it from a restaurant-LOL! and it was so simple. Thanks Gina!

  38. So amazing! Just made for a low cal and low fat dinner option for me (watching my weight) and my husband loved it too! Awesome and easy!

  39. Hi Gina

    Just wondering – in the ingrediants you say use 8 3oz cutlets. I assume that means 3oz raw right? I know the NI and pointsplus you list are based on cooked weight. But wanted to make sure your ingrediants lists are always raw.

  40. Made this for dinner last night and my husband loved it. Another wonderful Skinnytaste recipe to add into the rotation!

  41. Would it matter in taste and points if I substitute the sliced mozzarella cheese for fat free shredded mozzarella? Otherwise I'd have to slice Gouda into it. Thank you in advance.

  42. Avatar photo
    Eric Gonzales

    Made this tonight for my nanny family. It was very delicious!!! Thanks for sharing. I think I shall make it again this weekend!!!

  43. This was sooooo good! I seasoned my chicken first (w/ salt free seasoning) and rubbed the seasonings on the meat. The onion added so much flavor. Will def make again.

  44. I made this for my family last night. I used asparagus rather than red onion. It was fabulous and quite fast. My picky 4 year old even like the chicken (because of the breadcrumbs, I'm sure!). Served it with a big salad and everyone was happy! YUM!

  45. This looks amazing! Gina, what would be the best way to make this dish and freeze it to eat another day? Would it be best to bake first then freeze or freeze the rolls uncooked? Thanks!

  46. Made this today and came out great. I didn't have prosciutto so I used serrano ham and also added some roasted red pepper, loved the olive oil/lemon mix instead of egg. The kids don't like melted cheese or onions therefore I just used ham in theirs they loved it. Served it with red pepper rice, thanks.

  47. Made this tonight with your cilantro/lime rice. So versatile. With five of us in the house finding a dinner that pleases everyone is very difficult. I made DH's according to the recipe but for mine I used sundried tomato instead of red onion. My middle and youngest sons did not like the sharp provolone, so I used mozzarella on theirs. My oldest does not like melted cheese, so I just used the proscuitto and some sliced jalapenos on his. Viola! It was like making custom meals but so easy and everyone raved about it.

  48. This was incredible! I've been making your recipes for the past 3 weeks, and they are all fabulous. This one was particularly fantastic and thus my first comment on your blog. I had some meyer lemon infused olive oil and used it with some homemade breadcrumbs from 2 crusts of bread and italian seasonings and grated parm. Gina, almost all your recipes are so simple to prepare. I have a 2 yr old and an 8 month old at home and am still able to prepare fresh dishes each night, and freeze leftovers. I love that we are eating more healthily than ever even if I make slightly higher calorie or fat substitutes based on what's in the house. You've changed the way I approach food in the house. It's exciting and tastes better than most meals I've made since I started cooking 7 years ago. Thank you so much!

  49. Made this last night, another recipe that you knocked out of the park. That's the 3rd Skinnytaste dinner in a row, thanks Gina!

  50. I'd like to make these and freeze, would you cook prior to freezing or after thaw? Do you think they would get less crunch on top?

  51. I made these last night and they were fantastic! Used regular italian breadcrumbs, and added some garlic powder to the chicken breasts before dipping. Served with the roasted cauliflower recipe on this site. Delicious!

  52. Hi Gina!!! I'm from Brazil and however some ingredients are quite dificult too find here I did some tiny modifications, and i just made this recipe for lunch!!! ohh it was so good!!! everybody loved it !!!
    Certainly I will be making it again very soon!!!! Congrats your recipes are the best!!

  53. We make this in larger batches and freeze them individually. You can bake at 400 for 30-35 minutes. They are absolutely wonderful and make an easy weeknight dinner once prepared and frozen.

  54. Another hit in our household! My husband was really impressed – the funny part was the day before he complained about that awful low fat provolone cheese in the fridge. But funny how good it tasted melted next to some prociutto. I was interested to see all the comments about the lemon – I normally hate lemon chicken but I didn't taste it at all here. I was suprised how simple and quick this was to prepare. I'm so used to cooking chicken on the stovetop – it was nice to just stick this in the oven.

  55. I just made these last night for the first time. They were so good. I will be making these again for sure. My boyfriend and I are trying to lose weight and your recipes are always staples in our menu. Keep them coming 🙂

  56. This was FANTASTIC and SO EASY!! Really appreciate easy, healthy dinner recipes!! Will be adding this to our staples!

  57. I made this for dinner over the weekend; AMAZING! My husband loved it. I am so thankful to have found this recipe.

  58. I also left out the onion (boyfriend does not like) but subbed some fresh basil instead. I paired it with roasted cauliflower for an absolutely delicious meal!

  59. I just discovered your site and I am so excited to try this recipe tonight. You make eating healthier so much easier! Thank You!!

  60. This was fantastic! I made it tonight for Valentine's Day Dinner along with your mushroom risotto and a light salad. Yummy!

  61. Avatar photo

    My husband and I just decided to go on weight watchers, and I've been scouring the internet for some good recipes.

    This. Was. Amazing.

    We ate this dish last night and raved every second, the tart lemon, smokey proscuitto, and rich-tasting mozz (fat free was glorious), only omitted the onion, and were two very happy campers. Oh, and we had your chocolate cupcakes with glaze for dessert, which were so freaking good. Looking through your blog to see what to make tonight! Thank you, thank you, thank you.

  62. Wow!I had been wanting to make this for my bf for quite some time,and we just finished eating it. Delicious!! As are all of your recipes. I was naughty,and had 2, and I am so incredibly stuffed now. The only substitution I made was swapping sun dried tomatoes for the proscuitto.The lemon addition to the breadcrumbs…amazing. Gina, I LOVE all of your recipes, thank you!

  63. Avatar photo
    Gina @ Skinnytaste

    Tacara, if you don't eat pork you could make one of my other stuffed chicken recipes. I have lots!

    1. Gina – we have now made every one of the stuffed chicken recipes you have listed and they are all AMAZING! We keep a "stash" in the freezer for weeknight dinners and have been coming up with ingredient combinations staying within the calorie profile. It's been a game changer in my house. Thank you!

  64. I just made these for my husband and I and they came out amazingly! I omitted the onion but they were perfect without. Thank you so much for everything you do!

  65. Made this last night! Turned out great and the best part is it as easy and quick! Great for a week night meal if you get home late like me.

  66. Avatar photo
    Gina @ Skinnytaste

    You can make the one with prosciutto without breeding first, but the zucchini version the crumbs would come off when you smear the zucchini on so I changed it.

  67. Just wondering, I have made the zucchini rollatini and this one several times. We love both of them. Why in this recipe is the chicken breaded before stuffing and rolling, and the other gets the breading after it is stuffed?

  68. Oh and one other thing before i forget… NO ONION!!!! the taste of the onion will overpower the Cheese and the Proscuitto… especially if cooked in a pizziola or Marsala..

    Chef Char Char

  69. The real name of this recipe for those of you that love Italian food.. Chicken Braciolettini

    Stuffed with prosciutto ham and Fontina cheese, served in a mushroom Marsala or Pizziola sauce

    And Yes Gina, it is in my opinion, best done in Veal… Pork… I don’t think so, not so much.

    I have been eating this since I was a boy, my opinion, best served over linguini in the Pizziola sauce… If I had my way and I knew the day was coming, this would be my last meal…

    I want everyone to try this recipe and enjoy it…

    Chef Char Char

  70. This was delicious! a huge hit with the whole family! i didnt add the onion, served it with mashed potatoes and green beans, and we will definitely be eating this again!

  71. I have recently started WW and came across your site. THANK YOU! Love your recipes. This was the first one I cooked and my husband asked me if I was "allowed" to eat this. It makes my life so much easier when my husband will eat what I am.

  72. Can you replace your mix of olive oil and lemon with lemon olive oil? It is made with crushed lemon that cures with the olives while they are ripening prior to being made into olive oil. Normally it is very expensive but can be purchase for $5-$6 a bottle at Marshall's or TJ Max. Sometimes I pour some into a zip lock bag with salt and pepper and throw cleaned vegetables (asparagus, green beans, brussel sprouts, etc.) into bag. Squish around then roast in oven spread evenly on a cookie sheet.

  73. Love this site. It has motivated me to cook more. I love to cook but was getting bored with all my recipes. I am attaching a frequently requested recipe that is the same concept as all your chicken rolls.
    Chicken Asparagus Roll Ups
    1/2 cup mayonnaise
    3 tablespoons Dijon mustard
    1 lemon, juiced and zested
    2 teaspoons dried tarragon, 2 TBS fresh minced (fresh is best)
    1 teaspoon ground black pepper 1/2 teaspoon kosher salt
    1 bunch spears fresh asparagus, trimmed and divided among the chicken do not use skinny use medium
    4 skinless, boneless chicken breast
    8 slices provolone cheese (2 per chicken roll)
    1 cup panko bread crumbs (can be less and use only 1/2)

    1. Preheat oven to 475 degrees. Grease a baking dish with olive oil pam. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
    2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast in a plastic freezer ziplock bag. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
    3. Place 2 slices of provolone on each chicken breast (leave a small space at top) and top the cheese with evenly divided asparagus spears per breast. Roll the chicken breasts bottom up, around the asparagus and cheese and place seam side down in the greased baking dish. Spoon the mayonnaise mixture on each chicken breast and pour extra into the dish, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
    4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 35-45 minutes.

  74. This is in the oven right now and smells delicious!!!! I used shredded mozzarella cheese and fresh basil leaves in place of the red onion (my hubby is not an onion fan). Can't wait to try it!!!!

  75. I made this the other day for my family. Both of my two year old twins ate it and my husband said, "you could make this again!"

  76. I made this last night, my boyfriend and I loved them but the only thing about making this dish was that the bottom of all of them burned. I'm assuming it's from the oil of the cheese that spilled out? I cut off the bottom and it was fine. How do I prevent this from burning at the bottom next time?
    – Mary

  77. OK! This is the 2nd recipe I've made from and I am completely in love with this blog! It was my bf's turn for the Wednesday night dinner rotation, so I suggested he try this. It turned out amazing and all of our dinner friends just thought it was delicious! It was nice and brown, but juicy and tender!! It was cooked to perfection and like you mentioned, went really well with a nice salad! Thanks for such an awesome meal! Can't wait for more Wednesday night dinner recipes from ST.

  78. This was fantastic and sooo easy! I put it together while my toddler was napping and then just stuck it in the oven at dinner time. It was so good and I was so proud of myself! Thanks for another great recipe!

  79. Avatar photo
    Quiltin' Jenny

    Lovely, quick and easy! My boys really enjoyed this one, as well as a dinner conversation about other possible stuffings. Thanks for your recipes and inspiration!

  80. Avatar photo
    Gina @ Skinnytaste

    White bread crumbs or panko would make the carb count the same. Use whatever you can find.

  81. Hi! I was just wondering how much worse it is to use panko? I couldn't find whole wheat bread crumbs, but have those on hand. Would that raise the carbs/calories by a lot?

  82. Avatar photo
    Mary Katherine

    I made this last night and it was SO easy and turned out delicious! I might do a whole slice of procuitto next time so it isn't so overpowered by the chicken.

  83. Gina, I've been eyeing this recipe for awhile and finally made it tonight – and could kick myself for not making it sooner. The lemon adds another dimension to the dish – both my husband and I loved it! It's going to be one of my "go to" recipes. Thanks again for your wonderful blog – you make losing weight painless – I'm down 20 pounds – and not even strictly following WW – just cooking your recipes!

  84. This is a great recipe as written. But I really love the technique. It's very adaptable. Last night I made a filling of ricotta, basil and finely chopped sundried tomatoes. Delicious. When my kids go back for seconds I know its good. Thank you so much.

  85. Avatar photo

    Made this last night for dinner. YUM! My husband like it too. I didn't have lemon so I used lime and it worked well. I'm new to your site and am planning on trying many more of your recipes.

  86. Tried these last week and loved them. Hubby is losing weight and quite happy with WW and the recipies I have found here. Tried this last night with thin sliced pork and it was yummy. Thanks

  87. love the chicken rollatini. altered the recipe omitted onion. added a basil leaf,and a little minced garlic Yum!!!!
    Really love your recipes

  88. U need to get a cookbook going. Fantastic as always. Left out tbe onion and used smoked ham instead.

  89. I have just found this webiste and cooked this last week and it was AMAZING!!! Will definitley be trying more.

  90. Absolutely LOVED these and will definitely make them again. So make flavor and so quick – which is awesome! Everyone loved it.

  91. Avatar photo
    Gina @ Skinnytaste

    That's odd! Did you spray them with olive oil spray before baking them? That helps crisp them up.

  92. Just tried the recipe and I love it but for some odd reason my breadcrumbs did not turn brown but it was wonderful..thanks!!

  93. I made this for dinner tonight and we have NO leftovers! It was delicious! Hard to believe it's only 4 points for that much amazing flavor, love it!

  94. I made this tonight and it was delicious and didn't taste like a 'light' dish at all. My husband generally hates lemon in or on anything and didn't even comment about the lemon – I noticed it, and enjoyed the flavor but for those that don't like lemon, it didn't distract from the flavor and enjoyment of the dish.

    This was my first Skinnytaste recipe and I'm glad I've planned my whole menu this week around Gina's recipes!

  95. These are amazing! I made a BBQ version by using low fat cheddar cheese and turkey bacon in the rollup with a little BBQ sauce…heavenly!

  96. YUM..made these last night and they were really good. My husband even liked them! I used shallots instead of the onion. Really, really good, thanks Gina.

  97. I'm planning on making this for an upcoming dinner party but was wondering if it is good/not too dry on it's own or if it would be good with a sauce and in that case, which one. Thanks

  98. I asked a few weeks ago if I needed to pound out the chicken first. I made this the following day, and followed your recipe exactly. Oh. My. Goodness. Never has my entire family(husband, son, mother in law, and father in law) all loved something I made! I was told that this was some pretty freakin' awesome chicken and that if I cooked like that more often, I could cook all the time. While I have no desire to have to be the solo cook in the house, it was fantastic! I even learned how to mince garlic to make the garlic cheddar biscuits to go with it! I will, however, NEVER make onion rings from scratch again. I am, quite honestly, a catastrophe in the kitchen. The onion rings may have tasted decent, but I started to get rather frustrated, to the point of throwing them on the baking pan. Did I premise this with "I am a catastrophe in the kitchen"? This is going to be filed in my cookbook binder under "Kat-proof". That means I was able to make it, AND it tasted fantastic!
    Thank you so very much!
    Kat Creamer

  99. Avatar photo
    Gina @ Skinnytaste

    Jen email me, I always calculate my chicken with cooked weight because that is how my nutritional info is listed. Chicken weighs less when cooked so 4 oz raw is generally 3 oz cooked.

  100. Wow Wow Wow Wow!!! What an incredibly good recipe!!!! Both myself and my boyfriend loved it!!! It was so incredibly easy to make and you can taste every single flavor thats added to this recipe from the lemon to the parm cheese. So delicious thank you Gina!!!


  101. My calories are for 13 1/3 oz so divided 4 is about 3.325 oz so that would make it about 83.25 calories for each breast.

  102. Avatar photo
    Gina @ Skinnytaste

    The calories are posted for one piece of chicken, 8 servings. Each cutlet 3 oz. Are you calculating based on 2 pieces of chicken?

  103. Hi Gina – I made 4 servings and I calculated chicken based on raw weight. Below are my calculations.
    Chicken 13 1/3 oz 333 calories
    Prosciutto 120 Calories
    Olive Oil 60 calories
    Bread crumbs 160 calories
    Parmesan Cheese 65 calories
    Light Swiss Cheese 160 calories

    Also, how do you calculate chicken based on cooked weight when you have all ingredients on top or included in chicken? The package also only provides NI on raw product. I've used raw weight for all your other recipes and never found huge discrepancies…

  104. Avatar photo
    Gina @ Skinnytaste

    Hi Jen, I just recalculated and came up with exactly the same calories as before, 169 each. Are you calculating for 8 servings? I don't know what you are using to check calories, but my guess is either you are using different ingredients or maybe your calculating the chicken based on raw weigh rather than cooked weight.

  105. Made this tonight and it was yummy!!! However, I came up with 224 calories instead of your 168…HELP?!?!


  106. had this for dinner last night and it was a winner. thumbs up both from me and my husband. thanks!

  107. Gina, you've done it again! Everything I try from you is more amazing than the last! Thank you again for the great recipes! This one will definitely be repeated!! (Skipped the onion and it was still great)

  108. Another great one! My husband couldn't believe it was still in his points. I didn't think I would be full with 2 but I almost couldn't breathe. That's a good thing! I might try with bacon next time. But it's hard to fix something that isn't broken!

  109. This was wonderful! I love the subtle lemon flavor and the taste of the prosciutto and provolone. I'm definitely making extra next time, so I will have some leftovers.

  110. Made these for dinner last night…we used ham instead of proscuitto…and they were delicious so tasty and filling!!!

  111. I googled weight Watchers meals / recipes and your blog came up. I ended making this recipe tonight for dinner for my husband and I and it came out delicious. The only thing is I subsitued with lean reduced sodium ham. Omg this came Out so yummy. I loved this recipe and so did my husband I will def make this again. I could taste alll the ingredients perfectly and I loved the slight lemon taste it gave it. This blog will be my new favorite place for recipes I already scoped out other reciPes I like. Happy camper from ny:)

  112. Another great recipe, Gina. We had some fresh basil that needed to be used up so we substituted that for the red onion and used mozz instead of provolone. This was a big hit. Excited to try it with the provolone and red onion next time!

  113. Made this last night…so so so good!!! Also made your papaya avocado salad…very yummy as well. I'm eating leftovers right now. 🙂

  114. Avatar photo
    Gina @ Skinnytaste

    Mary, I think prepping and freezing is a great idea.

    Gwyn, nice butcher! I think pounding created more surface area which would require more crumbs.

  115. Delicious! Couldn't find cutlets & when I asked the butcher he offered to (and did) open up a package of chicken & make them cutlets – he even tenderized them a little by hand. Only difference was that I used diced (large) red onions just so it would cook a little more (personal preference). also I ended up needing a little more breadcrumbs/parm mixture. Kid-approved as well!

  116. I make this last night and today I handed everyone at work the recipe. It was AMAZING! Do you think it would be OK to prep this and freeze each roll. Then you can take the frozen rolls out to bake? That is what I do with Chicken cordon blue, but was not sure how the onion would freeze.

  117. Avatar photo
    Gina @ Skinnytaste

    No I didn't, it's just an added step and not needed. You may need to bake a little less time if you do so it doesn't get too dry.

  118. I noticed you did not pound the chicken flatter. By doing this, would I be altering the recipe in a bad way? Not sure, soooo clumsy in the kitchen.

  119. Just finished this – WOW – there is going to be a fight for the leftovers.

    Thanks for another great recipe Gina!

  120. Avatar photo
    Gina @ Skinnytaste

    They sell thin cutlets in the supermarket, or you can cut them yourself, whichever is easier for you!

  121. Can't wait to try this. As for the thin chicken cutlets…do you ask for those at the meat counter, or do you take chicken breasts and pound them (which I've never done before)

  122. Tried this recipe tonight for dinner…it was outstanding!!! As were the pineapple bliss cupcakes!! Love your recipes, I am a big fan! 🙂

  123. oh. my. goodness. This was AMAZING! The only thing I changed (I can never leave well enough alone!) was to replace the onion with fresh basil leaves. It was moist and delicious – like something I would expect from a restaurant! My kids loved it, too. I also used pounded chicken breast (which I then cut in half) as I didn't have any tenderloins and it worked beautifully. I am so glad to have found your site – I have a crock pot with carnitas in it going right now!

  124. Hi Gina. I'm having trouble finding sliced RF mozzarella and I'm not a big fan of provolone. If I was to use the polly-o or sargento rf block of mozz. how much would I use? I may even try using shredded but again, I don't know how much to use. 4 oz. maybe???


  125. Avatar photo
    It Is What It Is

    Gina! When are you publishing your cook book? This is another winning recipe. I made it exactly as the recipe called for (only my pack of thin chicken breasts only had 5 in it, so I sliced 3 of them in half, vertically which was a perfect serving size for my 4 year old son (who, mind you, gobbled it up without a squawk!) and I left out the onion.

    Perfect, easy, quick! Another great week night meal to put in rotation!

  126. I see that you use whole wheat bread crumbs in many of your recipes but I can't seem to find them. Where do you find them? Or do you make your own? I can't wait to try this over the weekend even if I have to use regular breadcrumbs.

  127. Just took it out of the oven and all I can say is AMAZING!! Definitely no need to season the chicken. I used Panko crumbs and it's very light and sooooo tasty! Can taste the lemon too! My daughter loved it; she says I'm such a chef. It's all Gina!!! Thanks for this great recipe. I also have your Banana Cream Pie chilling in the fridge for later 🙂

  128. Avatar photo
    Gina @ Skinnytaste

    I hope I don't forget to answer anyone. Yes, you can make this the day before then bake it when you are ready. It comes together pretty quickly.

    Bacon I'm sure was great! I'll try that soon! I'm not sure how it effects the points.

    The pepper is fresh black pepper. Optional of course.

    The red onion does still have a little crunch to it. It's fabulous if you like onions.

    If you make this with pasta or a heavy dish, then one is a perfect serving size. My husband decided to eat low carb so we had it with salad and it was perfect.

  129. Yesterday I knew we were having chicken something for dinner… didn't know what. But then your post popped up and that was it! We made it last night and it was so good! The only thing we did differently was to use vidalia onion instead of red onion. We also made Chick-Fil-A's sauce for it. Thanks for the recipe!

  130. @Mary Loyal: I made this with bacon tonight and it was delicious! Thanks for the idea. I never have prosciutto on hand and I really wanted to make this dish when I saw the recipe.

  131. Does the red onion cook all the way or is it still a bit crunchy? I like cooked onion (soft) but not onion with a bit of a bite. I just want to figure out whether to add it or not! this looks yummy – can't wait to try it. 🙂

  132. I just made this for dinner. Soooooo yummy!!! I couldn't find reduced fat provolone, so I used some light mozzarella. It was amazing. I think the provolone would be even better, if that is possible! Thanks for another wonderful recipe! I am so glad I found your site. You are a life saver!!!!

  133. Did you actually mean ground black pepper instead of fresh pepper? I see ground pepper on the picture I think….And if I am wrong, did you then mince fresh pepper really small ? THANKS !! Looks fantastic!

  134. I just made this and…oh my god it's amazing!
    My boyfriend kept asking how it was diet friendly and one was plenty per portion. I was worried about that so geve him 2 but he was stuffed after 1 (didn't stop him from eating the second though!)
    Thanks so much,

  135. So I know this may kill the nutrition facts posted above, but do you think you would use bacon into of prosciutto? I have an open pack in the fridge I am dying to get rid of.

  136. Could I make this on Sunday and cook for Monday dinner? Or would it be best to assemble and cook right away?

  137. Avatar photo
    Gina @ Skinnytaste

    Pork would probably be good, or maybe even veal cutlets!

    You're going to love this! I plan on making many variations in the future!

  138. Just came across your website last week and I am in lurve! So my hubs is allergic to chicken. Do you think this would work (and still be tasty) with a thin piece of pork?

    1. I have made pork cordon bleu for years and it is great! I use a slice of pork loin and beat it until it is nice and thin.

  139. If I used regular italian seasoned breadcrumbs instead of whole wheat will it change the amount of WW points?