This Chicken Rollatini (chicken rollups) recipe makes a perfect romantic meal for two. This is sure to be a date night or Valentine's Day dinner favorite.
This easy chicken rollatini recipe is a perfect choice for a Date Night dinner any day of the week.
You can work ahead so that there are only a few remaining steps at "go time."
Chicken rollatini is simply a chicken breast that has been pounded out to uniform thickness, seasoned, layered with cheese and prosciutto or pancetta, then rolled up.
It's a very similar concept to Chicken Cordon Bleu.
Put an italian flare to this dish by topping my with Zesty Pizza Sauce. Done in 5 minutes and full of italian flavor.
The resulting "chicken rollups" are breaded and then either fried or baked. (I prefer baking to keep them on the lighter side.)
To serve, you slice the chicken rollatini into gorgeous stuffed chicken pinwheels.
How to make Chicken Rollatini
Slicing the chicken breasts
It couldn't be easier! The night before our special meal, I take boneless, skinless chicken breasts and cut them in half lengthwise.
Why do I do this?
Most saltimbocca or rollatini recipes direct you to cut the chicken breasts in half crosswise and then pound flat. But in my opinion, my way is easier to work with.
You also end up with rolls that are almost exactly the same (see below), which simplifies the cooking time tremendously.
Pounding out the chicken breasts
Place each breast half between 2 sheets of plastic wrap and carefully pound the meat with a tenderizer until it's uniformly about ¼ inch thick.
Note that the small end of the chicken breast requires much less pounding.
Rolling up the rollatini
Start by placing your pounded chicken on a big piece of plastic wrap.
Seasoning the chicken and layer on the prosciutto and provolone.
Time to roll it up.
Always start with the small end and begin to roll it up towards the wider end.
Don't feel you need this to be packed tight. You will almost be lifting up the chicken and rolling it into itself to help it along.
Wrap it tightly in plastic, and keep it in the refrigerator for 30 minutes (but up to 1 day).
Rolling in plastic helps the rollatini keep its form during the cooking process.
I didn't even use toothpicks to hold it together, though you certainly can if you're worried that the rollatini will come undone.
Then, when you're ready to start preparing dinner, pull the rollatini out of the fridge, remove the plastic, and get to work on the breading.
Applying the breading
This is a simple matter of setting up a dredging station.
First, roll the chicken rollatini in seasoned flour
Second, dip the entire chicken roll up in the egg wash
Lastly, carefully roll the rollatini in the bread crumb mixture.
Let the breaded rollatini rest at room temperature for about half an hour.
This extra time also helps keep the breading adhered to the chicken.
Cooking the chicken rollatini
Preheat the oven to 400 degrees.
Lightly coat a baking rack with cooking spray.
Set the rack into a foil-lined baking sheet, and set the chicken rollatini seam-side down onto the rack.
Bake for 30 minutes or until the leave in meat thermometer inserted into the thickest part of the rollatini reads 165°.
Sometimes some cheese will ooze out of the ends of the chicken rollatini, but that's okay. You can always scoop it up and dab it onto the plate!
The hardest part is letting these golden-brown beauties rest for 10 minutes before slicing into them.
Cheese for Chicken Rollatini
I love provolone in this chicken rollatini because it gives a sharp, ooey-gooey meltiness that perfectly complements the salty, savory prosciutto.
Gruyere would also be fantastic.
The breadcrumb coating is delicious in its own right, with a generous amount of grated Pecorino Romano, salt, pepper, and Herbs de Provence.
Side dishes for work-ahead chicken rollatini
A mixed-green or arugula salad with vinaigrette dressing would be a wonderful accompaniment to the chicken rollatini.
Since each serving is half of a chicken breast—AND because you bake the work-ahead chicken rollatini on a rack so that they're not sitting in fat—this dish is also fairly light. You'd never know it from the taste!
Don't let the simplicity of this dish fool you: it's every bit a romantic dinner—or any special-occasion meal.
Happy Valentine's Day!
- #CookBlogShare, a great food blogger recipe-share hosted this week at Everyday Healthy Recipes.
- Delicious Dishes Recipe Party, a weekly link party where bloggers share their most delicious recipes and check out other bloggers’ amazing recipes, hosted by Walking on Sunshine.
- 1 chicken breast,, halved lengthwise
- 4 thin slices prosciutto
- 2 thin deli slices sharp provolone
- ½ cup flour
- 1 egg
- 1 tbsp. milk
- ½ cup panko bread crumbs
- ¼ cup grated Pecorino Romano Cheese
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 tbsp. Herbs de Provence
- cooking spray
- Lay each chicken breast half between two sheets of plastic wrap. Using a meat hammer, pound each half until it is uniformly ~¼" thick, being careful to avoid making holes.
- Remove the top sheet of plastic wrap.
- Evenly season the top side of each breast half with a small pinch of salt and several grinds of black pepper.
- Lay 2 prosciutto slices and 1 slice of provolone cheese on each chicken breast half.
- Beginning with the small end, tightly roll up chicken breast half around the prosciutto and provolone (if the meat and cheese begin to squeeze out the other end, fold it back inward toward the center of the roll). Tightly wrap each breast half in the bottom piece of plastic wrap. Store in the refrigerator up to one day.
- Remove the breast halves from the plastic wrap: if the rolls do not hold their form, secure the loose ends of each half with a couple of toothpicks (avoid colored toothpicks: the dye will come off during baking!).
- Set up an assembly line to prepare the coating for the chicken rollatini: mix ½ tsp. of salt and ⅛ tsp. of freshly ground black pepper with the flour in a shallow dish or pie tin. Beat the egg and mix with the milk. Pour into a shallow dish and set next to the dish with the flour. In a third shallow dish, mix the panko breadcrumbs, Romano cheese, Herbs de Provence, and several grinds of black pepper; set next to the egg mixture. Coat each chicken breast half with the flour mixture, shaking to remove excess. Dip each rollatini into the egg mixture, coating evenly, and allowing the excess to drip off. Gently roll each rollatini in the breadcrumb mixture and set aside.
- Heat your oven to 400 degrees. Meanwhile, lay a sheet of aluminum foil in the bottom of a baking sheet and set a baking rack inside. Spray the baking rack lightly with cooking spray; set the rollatini on the rack, seam side down.
- Bake the rollatini for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the rollatini reads 165 degrees F.
- Remove the chicken rollatini to a cutting board and allow to rest for at least 10 minutes.
- Slice the rollatini crosswise into pinwheels and serve. Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1 rollatini
Amount Per Serving: Calories: 565Total Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gSodium: 1000mgCarbohydrates: 46gFiber: 3gSugar: 2gProtein: 52g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!