Chicken and Cheese Rollatini
Chicken rollatini is different from Chicken parmesan in that it is a stuffed cutlet that is seared, then baked and not typically topped with marinara and cheese, as everything you need is inside! This entrée is best served with the crispy outer layer not drowned in sauce. Rollatini is often paired with a seasonal pasta and salad.
- Serves
- 4
Directions
-
Preheat oven to 350F.
-
In a small bowl, mix together the breadcrumbs with garlic powder, oregano, and parmesan cheese.
-
Dredge chicken breast through flour, then egg, and then seasoned breadcrumbs
-
Lay the cutlet flat on a cutting board and add a layer of prosciutto, spinach, and provolone cheese. Gently roll the stuffed cutlet into a wheel, trying not to lose the breading. Use a few pieces of kitchen twine to tie the cutlet at strategic points to hold it together.
-
In a skillet, add 2 tablespoons olive oil over medium heat. When the oil begins to shimmer, place the rolled chicken in the pan and sear each side. Add the remaining oil as needed.
-
The chicken will not be fully cooked at this point. Cook until all sides are golden with a slightly crispy edge.
-
Move chicken into a baking sheet lined with parchment and bake for 35-40 minutes. Check temperature after 25 minutes. Continue baking 10-15 minutes or until internal temperature reaches 165F. Remove from oven and let rest for 5 minutes. Cut off the twine and slice each breast into 1-inch rounds. Serve hot.
From Shawnie's class “Date Night: Summer Under the Tuscan Sun”
