Chicken Rollatini

December 1, 2014

Chicken Rollatini

Weeknight meals can really be a challenge.
We all have busy lives, and by the time we get home we’re tired and hungry.
We open the fridge hoping that some food has magically appeared while we were out, but reality always hits us right in the face.
Sadly, there are no gnomes cooking for us while we’re at work, nor stealing the socks out of the dryer for that matter.
Sure, if you’re wealthy enough you can have a cook.
But for the rest of us who can’t afford having a cook on staff, cooking dinner every night can be a time-consuming task.
One of my go-to recipe when I’m short for time, is these chicken rollatini.

Chicken Rollatini

It’s a great alternative to grilled chicken, if you're tired of the same old thing.
It’s super easy to make and packs deliriously delicious flavors.
Basically, it’s just chicken cutlets rolled with prosciutto and cheese, cooked in a tasty sauce until golden and juicy.
Serve this with a simple salad and tomatoes and you’ve got a complete dinner.

Chicken Rollatini

I’ve seen chicken rollatini dipped in breadcrumbs, I don’t feel there’s the need though.
Breadcrumbs don’t add anything to it, besides carbs and calories.
Really, who needs them?
This is a quick and good recipe to have up your sleeve.
Kids go crazy over them, but it’s sophisticated enough for adults too, so it makes a great family meal.

Chicken Rollatini

Chicken Rollatini                                                                                          Print this recipe!

Serves 4

8 chicken cutlets (about 3 oz / 85 gr each)
8 slices mozzarella
8 slices ham (I used smoked Virginia ham)
⅓ cup / 78 ml white wine
2 tablespoons chicken stock
¼ teaspoon fine grain salt
Ground black pepper to taste
1 teaspoon olive oil

Kitchen twine or toothpicks


Preheat oven to 350°F (180°C) and place a rack in the middle.
Place cutlets between sheets of plastic wrap and flatten with a meat mallet to about ¼-inch thickness. Season with salt and pepper.
Lay chicken cutlets down on a working surface and top with one slice of ham and one slice of mozzarella.
Starting with a narrow end, roll up chicken and tie in several places with kitchen twine or skewer with toothpicks. Season with remaining salt and pepper.
Heat olive oil in a 10-inch, oven-proof nonstick skillet over medium-high heat. Put chicken into skillet, seam-side up, and brown lightly. Turn chicken, add white wine and let it evaporate.
Add stock and place skillet in oven; bake about 15 to 20 minutes or until cooked through. Remove chicken from oven and cut each on a slight bias into 5 pieces. Drizzle pan juices over the top and serve.

Nutrition facts

One serving (two rollatini) yields 315 calories, 11 grams fat, 1 gram of carbs, and 53 grams of protein.


  1. Love it! And you are absolutely right, the breadcrumbs would be overkill.

    I am so behind reading food blogs, it's not even funny. But life will slowly be back to normal.....

  2. Mike - I cannot tell you the times I wished I had a cooking gnome - I would gladly feed him ALL the socks in the dryer in exchange for a ready cooked meal!
    This chicken rollatini sure sounds like fun to eat and it's ready in around 30 minutes - now that, my friend, is awesmazing!

    1. I'm telling you Shashi, a cooking is gnome can change your life!

  3. Hi Mike, great way to add flavor to chicken, this dish is a home run.

  4. Just saw these of foodgawker and had to pop over and say how DELICIOUS they look and I definitely will be making the recipe tonight Mike!!

  5. I love how easy you made these seem, to the point of where I have to try them! They look like a dinner time hit!

  6. Seriously, breadcrumbs what?

    This looks delicious and I'd die of happiness if my fridge was packed with that. You reckon this has enough protein in it? ;)

  7. Love this idea, Mike! We often have the dilemma of lots of stuff in the freezer, but nothing that is quick and easy to make for dinner. Now I'm just going to have to make chicken rollatini (hold the breadcrumbs) instead. Awesome recipe! #WolfpackEats

  8. Have you considered adding pico to the mix? I would flatten the cutlets, add the cheese, then the pico, and ciover it all with the ham slice before rolling up. Also, a lower carb coating (if desired) would be pork rind crumbs--makes everything crispy when baked. Adding 1/2 t. plain gelatin powder to the pork rind crumbs makes them stick better.

  9. I love your no breadcrumb take on this - all flavor and no egg mixture breadcrumb mess - simplicity at it's best!

  10. These photos and the recipe look incredible Mike. I think making a batch of these and freezing some for later to cook will be great for this coming week with the new job. I'm loving your classic string tie technique on these bad boys, too. Looking sharp! #WolfpackEasts

  11. These chicken rollatini are hypnotizing! I think I'd devour them, string and all ;)

  12. where does the stock come into play, or did you mean stock when you said water? TIA!

    1. You're 100% right, I meant stock when I said water..

  13. Replies
    1. I wrote water instead of stock. Sorry for the confusion. I just fixed it! :)

  14. Hi Mike, I just tried this last night and loved it... only problem was I didn't have enough (or very much at all, for that matter) sauce - which was amazing sauce!. Am I supposed to let ALL of the wine evaporate before I put the skillet into the oven? How can I get more sauce, please?