Italian Chicken Rollatini
Chicken rollatini is different from Chicken parmesan in that it is a breaded, stuffed cutlet seared, then baked, but not typically topped with marinara and cheese, Everything you need is inside! Rollatini is often paired with a seasonal pasta and green salad.
- Serves
- 4
Directions
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Preheat: oven to 350°F.
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Mix: In a small bowl, mix breadcrumbs with garlic powder, oregano, and Parmesan.
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Dredge x3: Dredge chicken breasts in all-purpose flour, then egg, and then the seasoned breadcrumbs.
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Roll: Lay each cutlet flat and layer with prosciutto, spinach, and provolone. Roll tightly into a log, keeping the breading intact. Tie with kitchen twine to secure.
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Sear: Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken on all sides until golden and crisp, adding more oil as needed. (Chicken will still be raw inside.)
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Bake: Transfer to a parchment-lined baking sheet. Bake 35–40 minutes, checking internal temp after 25 minutes. Continue baking until it reaches an internal temp of 165°F.
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Rest: Let rest 5 minutes, cut off the twine, and slice into 1-inch rounds. Serve warm.
From Shawnie's class “Chicken Goes Global”
