Chicken Rollatini with Provolone and Prosciutto

Chicken Rollatini with Provolone and Prosciutto

Ingredients

For the Chicken Rollatini

2 pounds boneless, skinless chicken breasts or thin chicken cutlets

3 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

½ cup finely grated Parmesan cheese

2½ cups panko breadcrumbs

1 tablespoon Italian herb seasoning

½ teaspoon fine salt

¼ teaspoon freshly ground black pepper

3 ounces thinly sliced prosciutto

6 slices provolone cheese, about ½ pound total

⅓ cup freshly chopped basil, or substitute pesto or prepared basil paste

Instructions

Preheat the Oven:
Set the oven to 400°F (200°C) and allow it to fully preheat while you prepare the chicken.

Prepare the Chicken:
If using whole chicken breasts, slice each one horizontally through the thickest part to create thinner cutlets.

Place the chicken pieces between two sheets of plastic wrap and gently pound them with a meat mallet, heavy skillet, or similar object until they are evenly flattened. Repeat with the remaining chicken.

Prepare the Coating Mixtures:
In one medium bowl, combine the olive oil and fresh lemon juice. In a separate shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, Italian seasoning, salt, and black pepper.

Coat the Chicken:
Dip each flattened chicken cutlet into the olive oil and lemon mixture, coating both sides. Then press the chicken into the seasoned breadcrumb mixture until both sides are evenly covered.

Add the Fillings:
Place half a slice of provolone cheese and one slice of prosciutto near the widest end of each chicken cutlet.

Add a fresh basil leaf, or about 1 teaspoon of pesto or basil paste if using.

Roll the Chicken:
Starting from the end with the filling, carefully roll the chicken tightly toward the narrower end. Keep the cheese, prosciutto, and basil tucked inside as you roll.

Arrange for Baking:
Place the chicken rolls seam-side down on a greased baking sheet or in a lightly oiled cast-iron skillet.

Lightly spray the tops with olive oil cooking spray or drizzle them with a little additional olive oil.

Bake Until Golden:
Bake for approximately 25–30 minutes, or until the chicken is cooked through and the breadcrumb coating is crisp and golden brown.

Serve:
Allow the Chicken Rollatini to rest for a few minutes after baking, then serve warm while the provolone is melted and the chicken remains juicy.