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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

4.94 from 15 votes
4
Cals:168.6
Protein:22.1
Carbs:4.6
Fat:6.4
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

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!

Last Step:

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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: 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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188 comments on “Chicken Rollatini with Prosciutto and Cheese”

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

  2. 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!

  3.  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

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

  5. 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?

  6. 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!

  7. 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?

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

  9. 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.

  10. 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!!!

  11. 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!

  12. 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!

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

  14. 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

  15. 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!

  16. 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.