If you want to know how to make chicken rollatini, check out my grandma's 5-star recipe. This chicken rollatini recipe has juicy chicken breasts stuffed with a savory filling consisting of breadcrumbs, bacon or prosciutto, and mozzarella cheese, all rolled up and baked to perfection. Each bite is filled with an explosion of flavor, and I think it's so good it deserves to be served at high-end Italian restaurants!
Table of Contents
Perfect Chicken Rollatini
Growing up, my grandma would make this Italian chicken rollatini every few Sundays instead of her classic spaghetti with sauce. And let me tell ya, her authentic recipe has it all.
I love how the cheese melts into the breadcrumb stuffing, while the prosciutto adds a bit of saltiness that complements the juicy chicken perfectly. Finished off with her signature cream sauce, I guarantee you'll fall in love with this just like I did after my first bite.
I think this chicken rollatini with prosciutto and cheese is the best version of stuffed chicken breasts, taken to another level with all the curated ingredients used to make it.
Ingredients
What's really great about this recipe is the versatility of the ingredients. You can add spinach, use any cheese you have on hand, swap the prosciutto for ham or bacon, you name it.
Speaking of ingredients, here’s everything you’ll need for this recipe:
- 2 large chicken breasts, cut in half
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 small onion, chopped
- 1 celery stalk, chopped
- ½ pound chopped cooked bacon or ham
- 2 tablespoon olive oil, divided
- 1 cup day-old bread, crumbled (crust removed)
- 4-5 oz mozzarella, grated
- ½ cup Pecorino Romano cheese, grated
- 2 large eggs
- 1-2 cups Italian-style breadcrumbs
- Salt and pepper to taste
- ½ cup white wine
- 1 tablespoon butter
- ¾ cup chicken stock
- 1 tablespoon corn starch
- 2 tablespoon cream
- 2 tablespoon parsley, chopped (for garnish)
How To Make Perfect Chicken Rollatini
Step 1. Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over low heat. Sauté the onion and celery until soft.
Transfer to a mixing bowl, then add the bread crumbs, ham, mozzarella, Pecorino Romano, and eggs.
Mix everything thoroughly. If the mixture is too loose, add some breadcrumbs to help bind it.
Step 2. Season and Stuff the Chicken
Butterfly the chicken breasts and pound them thin. Season both sides with salt, pepper, garlic powder, and onion powder. Press one side into Italian-style breadcrumbs.
Place the filling on top of the uncoated side of each chicken piece, then roll it up and secure with toothpicks if needed.
Step 3. Bake the Chicken
Place the rolled chicken in a lightly greased baking dish.
Pour white wine into the dish, and bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 4. Make the Sauce
In a small pan, melt the butter and cook it with the remaining wine for 1 minute.
Whisk the chicken stock and corn starch together, then add to the pan along with the cream. Cook until the sauce thickens, then season with salt and pepper.
Step 5. Serve
To finish up, slice the chicken rollatini and place it back into the baking dish. Pour the sauce over the rolls, then broil for 5 minutes to get a golden crust. Garnish with chopped parsley before serving.
Pro Tips
- Flatten the chicken breasts evenly to ensure they cook through and roll easily.
- Secure the rolls with toothpicks if needed, but make sure to remove them before serving.
- Use day-old bread for the stuffing to avoid it becoming too soggy.
- If the dish gets too dry during baking, add a splash of water or more wine to keep the chicken moist.
- After baking, broil the rollatini for a crispy finish, but watch closely to avoid burning.
How to Store Leftover Italian Chicken Rollatini
Store leftover chicken rollatini in an airtight container in the fridge for up to 3 days. I think it tastes phenomenal leftover, so you might even want to make extra!
How to Reheat The Leftovers
For best results, reheat the rollatini in the oven at 350°F for 10-15 minutes, or until warmed through. You can also microwave it, but the breading might not stay as crispy.
My Other Chicken Recipes You'll Love
- Creamy chicken and chorizo pasta
- Spinach and feta chicken breasts
- Marry me chicken pasta
- Crockpot chicken spaghetti
- Chicken rasta pasta
Chicken Rollatini (My Grandma's Italian Recipe)
If you want to know how to make chicken rollatini, check out my 5-star recipe. This chicken rollatini recipe has juicy chicken breasts stuffed with a savory filling consisting of breadcrumbs, bacon or prosciutto, and mozzarella cheese, all rolled up and baked to perfection. Each bite is filled with an explosion of flavor, and I think it's so good it deserves to be served at high-end Italian restaurants!
Ingredients
- 2 large chicken breast, cut in half
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 small onion, chopped
- 1 celery stalk, chopped
- ½ pound chopped cooked bacon or ham
- 2 tablespoon olive oil, divided
- 1 cup day old bread, crumbled crust removed
- 4-5 ounces of mozzarella
- ½ cup Pecorino Romano cheese
- 2 large eggs
- 1-2 cups Italian style breadcrumbs
- salt and pepper to taste
- ½ cup white wine
- 1 tablespoon butter
- ¾ cup chicken stock
- 1 tablespoon corn starch
- 2 tablespoon cream
- 2 tablespoon parsley, chopped
Instructions
1. In a medium fry pan over low heat, add 1 tablespoon of olive oil. Sauté the chopped onion and celery until tender. Season with salt and pepper to taste. Once cooked, set aside or transfer to a medium mixing bowl.
2. Take day-old bread and crumble it into small pieces with your hands, adding it to the bowl with the sautéed onion and celery.
3. Add in the chopped cooked ham, grated Mozzarella cheese, Pecorino Romano cheese, eggs, and mix everything thoroughly. Season with salt and pepper as needed.
4. If the stuffing is too loose, add some Italian-style breadcrumbs to help bind the mixture.
5. Prepare the skinless chicken breasts by slicing each half open lengthwise so they lay flat. Cover each butterflied chicken breast with plastic wrap and pound with a meat mallet to flatten evenly. Slice each piece in half.
6. In a bowl, mix 1 tablespoon of olive oil with garlic powder, onion powder, black pepper, and salt. Add the chicken breast slices and flip until well-seasoned on both sides.
7. Spread 1 ½ cups of Italian-style breadcrumbs on a large platter. Place 1 piece of chicken on top of the bread crumbs. Press that side into the breadcrumbs to coat thoroughly.
8. Place ¼ of the prepared stuffing in the center of each chicken cutlet. Starting from the short end, carefully roll the chicken up over the stuffing. Press the roll gently into the breadcrumbs, ensuring it is evenly coated. Toothpicks can be used to seal the roll, but placing it seam-side down in the baking dish often prevents them from opening.
9. Place each rollatini into a 9x13” baking dish that has been lightly greased with olive oil. Space the chicken rolls evenly in the dish and pour ¼ cup of white wine into the bottom of the pan.
10. Preheat the oven to 375°F (190°C) and bake the rollatini for about 35 minutes, or until the chicken reaches an internal temperature of 165°F and turns golden brown. If the dish seems dry in the last 15 minutes of baking, add a little water to the bottom.
11. In a small pan, melt the butter over low heat. Once melted, add ¼ cup of wine and let it cook for about 1 minute.
12. Whisk the corn starch into the chicken stock then add it to the sauce pan along with the heavy cream. Whisk the sauce and bring to a boil. Season the sauce with salt and pepper to taste, then take it off the heat.
13. Once baked, slice each chicken rollatini into 3 pieces and return to the baking dish. Pour the sauce on top and return to the oven. Broil for 5 minutes.
14. Garnish with chopped parsley. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1321Total Fat: 77gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 361mgSodium: 3304mgCarbohydrates: 56gFiber: 3gSugar: 8gProtein: 93g
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