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This chicken rollatini recipe is an easy way to make an elegant chicken dinner everyone loves! Tender chicken cutlets are filled with prosciutto and creamy ricotta filling, then baked in the oven.
Chicken rollatini is one of those classic recipes that looks incredibly fancy, but is actually super simple to make. This is the kind of dish you make for date night or when you want to treat yourself to something special without putting a whole lot of effort in. Which, if you ask me, is the best kind of recipe!
Everyone will be impressed when they cut into these perfectly baked chicken cutlets with a spiral in the center. The salty-sweet prosciutto pairs beautifully with the creamy ricotta filling.
What is Chicken Rollatini?
Chicken rollatini is thinly sliced and pounded chicken cutlets that are breaded and rolled around a filling. Once assembled, the rolled-up chicken cutlets are either fried or baked until cooked through.
Traditionally ham and cheese are used for the filling, but I prefer using prosciutto and ricotta cheese flavored with fresh basil and lemon zest. You can be creative with the fillings and change up the flavor profile if you like! (More info on that below in the Tips section.)
Watch How to Make It
Want to see how to make this chicken cutlet dish from start to finish? Watch the video below where I make chicken rollatini from scratch:
Why You’ll Love this Chicken Cutlet Recipe
- Easy. Although the end result looks fancy, putting chicken rollatini together is actually quite simple. If you can use a knife and a meat tenderizer (affiliate link) (which is basically a hammer for food), you can make this recipe.
- Flexible. You can easily adjust the filling to use your favorite flavors. This dish also goes with everything from a simple salad to casseroles or even pasta.
- Flavorful. This juicy and tender chicken recipe is packed with flavor. Since the meat is rolled around the prosciutto and herbed ricotta you get an incredible combination of flavors in every bite.
What You’ll Need
Here’s a quick look at what you’ll need to make chicken rollatini. Be sure to scroll down to the recipe card for specific amounts.
For the breaded chicken cutlets:
- Olive oil
- Breadcrumbs
- Kosher salt – You can also use sea salt. Table salt won’t do though, it is too fine and will over-salt your food.
- Black pepper
- Pecorino cheese – Finely grated
- Boneless skinless chicken breasts – Ideally 2 large breasts
For the filling:
- Ricotta
- Olive oil
- Fresh basil – You could also use fresh sage or rosemary instead.
- Lemon zest
- Prosciutto – If you can’t find prosciutto you can also use thinly sliced, cooked ham.
What is a Chicken Cutlet?
A chicken cutlet is a chicken breast that has been cut in half horizontally to make two thinner pieces of chicken. Usually, the pieces are then pounded to make them even thinner. This preparation decreases the amount of cooking time needed for the chicken to cook. If you are not sure how to make a chicken cutlet be sure to watch the video above. 🙂
How to Make Chicken Rollatini
Are you ready to make chicken rollatini? Here’s how to do it:
Prepare the chicken cutlets:
- Prep your tools. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pour the olive oil into a shallow bowl and set aside.
- Make the breading mixture. In another shallow bowl, mix the breadcrumbs, sea salt, ground black pepper, and pecorino
- Prep the chicken cutlets. With a sharp knife, carefully slice the chicken breasts into cutlets one at a time. If you’re not sure how to do this be sure to watch the video in this post.
- Pound the chicken. Place the cutlets between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Aim for even thickness throughout each cutlet.
- Bread the chicken. Dip a cutlet into the olive oil to coat. Then dip the cutlet in the breadcrumb mixture to coat and lay it flat on the prepared baking sheet. Repeat for the rest of the cutlets.
Assemble and bake:
- Make the ricotta filling. Mix the ricotta, olive oil, chopped basil, and lemon zest in a medium bowl.
- Fill each cutlet. Lay a slice of prosciutto on each breadcrumb-coated cutlet. On top of the prosciutto, add a dollop of the ricotta filling.
- Roll it up. Roll each cutlet around the filling and secure it with a toothpick.
- Bake. Place the rolled-up chicken cutlets on your prepared baking sheet. Bake in the preheated oven for 30 minutes or until a meat thermometer inserted into the largest piece reads 165 degrees F.
- Rest. Let rest for 5-10 minutes before serving.
Tips & Variation Ideas
- Use a sharp knife. It is important to use a very sharp chef’s knife (affiliate link) to cut the chicken breasts into cutlets. If you try to use a dull knife you will not only have a difficult time cutting the chicken, but you’ll risk cutting your hands.
- Don’t have a meat tenderizer? If you don’t have a meat mallet you can also pound your chicken using a rolling pin or a cast iron skillet. Just pound the chicken the same as you would with a tenderizer. Don’t use an actual hammer (it will destroy your meat) or canned food (you will dent the can.)
- Mix up the flavors. You can use fresh sage or rosemary instead of basil. You can also add a thin slice of cheese on top of the prosciutto in addition to the ricotta. I recommend using mozzarella!
- Check for doneness. Use an instant read thermometer (affiliate link) to check the chicken for doneness. It should read 165F.
Serving Suggestions
I love serving chicken rollatini with a simple salad, like this Apple Walnut Spring Mix Salad. It also goes wonderfully with a cheesy casserole, strata, or even your favorite pasta dish. Here are some recipes you can make to serve with this dish:
- Spinach and Cheese Strata
- Five Cheese Ziti Al Forno
- Goat Cheese Pasta
- Potatoes – Roasted baby potatoes or even baked sweet potatoes.
- Baked Rigatoni Pasta
As for beverages, the grown-ups can enjoy this chicken dish with a John Daly drink while the kids sip on Arnold Palmer drinks.
How to Store and Reheat Leftovers
Let the chicken rollatini cool, then transfer it to an airtight container and store it in the fridge for up to 3 days. When you are ready to reheat, cut a rollatini in half and place it on a microwave-safe plate. Warm single servings at a time until heated through, which usually takes about 1 minute 30 seconds to 2 minutes.
More Chicken Dinner Ideas
- Tuscan Chicken Pasta
- Chicken Sorrentino
- Crack Chicken Noodle Soup
- Maple Soy Oven Baked Chicken Thighs
Chicken Rollatini
Ingredients
For the breaded chicken cutlets:
- ½ cup olive oil
- 1 cup breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup pecorino cheese, finely grated
- 1.5 lb boneless skinless chicken breasts, ideally 2 large breasts
For the filling:
- 8 oz ricotta
- ½ tablespoon olive oil
- ¼ cup fresh basil, chopped
- 1 tablespoon lemon zest
- 4 large slices prosciutto
Instructions
For the Chicken:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Pour the olive oil into a shallow bowl.
- In another shallow bowl, mix the breadcrumbs, sea salt, ground black pepper, and pecorino
- With a sharp knife, carefully slice the chicken breasts into cutlets. If you’re not sure how to do this check out the video in the post for this recipe.
- One at a time. Place the cutlets between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Aim for even thickness throughout each cutlet.
- Dip a cutlet into the olive oil to coat
- Dip the cutlet in the breadcrumb mixture to coat and lay it flat on the prepared baking sheet.
- Repeat steps 6 and 7 for the rest of the cutlets.
Assemble and Bake:
- Mix the ricotta, olive oil, chopped basil, and lemon zest in a medium bowl.
- Lay a slice of prosciutto on each breadcrumb-coated cutlet.
- On top of the prosciutto, then add a dollop of ricotta filling on one end of the prosciutto.
- Roll each cutlet around the filling and secure it with a toothpick.
- Place the rolled chicken cutlets on your prepared baking sheet. Bake in the preheated oven for 30 minutes or until a meat thermometer inserted into the largest piece reads 165 degrees F.
- Let rest for 5-10 minutes before serving.
