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
5 from 2 votes

Chicken Rollatini

Course: Dinner
Cuisine: Italian


  • 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!


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: 1chicken, Calories: 168.6kcal, Carbohydrates: 4.6g, Protein: 22.1g, Fat: 6.4g, Fiber: 0.7g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 4