Chicken Rollatini alla Parmigiana

Chicken Rollatini alla Parmigiana

Chicken Rollatini is a great way using simple ingredients to create an impressive dinner meal. It is perfect for making ahead and can be served with your favorite sauce. I personally prefer “marinara sauce” giving the dish an Italian touch.

Roasted cauliflowers are a good side kick, as are roasted broccoli or roasted lemon potatoes.

Yield: 4

Time: 60 minutes


  • 4 Tbsp olive oil
  • 4 large thin chicken cutlets
  • 2 cups (100 g) Panko
  • 2 Tbsp Parmesan cheese
  • 1 lb (450 g) fresh spinach leaves, stems discarded
  • 4 slices of Prosciutto
  • 1 shallot, finely minced
  • 2 garlic cloves, finely minced
  • 1 tsp dried oregano
  • salt and pepper
  • 4 cups (900 g) homemade or high-quality store bought marinara sauce


Oil a baking dish large enough to hold the chicken rollatini with olive oil. Mix Panko and the Parmesan cheese. Place mix in a deep plate. Place 2-3 tablespoons olive oil in another plate. Set aside.

Heat 1 tablespoon olive oil in a skillet large enough to hold the spinach leaves. Add the chopped shallot to the skillet and cook until translucent, about 3 minutes. Add the garlic and spinach and cook it until wilted. Season with salt ad pepper. Transfer spinach to a colander to cool and drain. When spinach has cooled, squeeze well until almost all liquid is gone. Chop roughly and set aside. You should have about 1 cup of chopped spinach to work with.

Preheat oven to 375°F/190°C.

Place chicken breast cutlets on a flat working surface side by side. Season both sides with salt and pepper. Place one slice of prosciutto on each cutlet. Top prosciutto with about 2 tablespoons of chopped spinach. Pat it down with a spoon. Remove any excess filling, if necessary. Start rolling the cutlets firmly, jelly roll style. Secure the rolls with toothpicks. “Paint” the rollatini all over with the prepared olive oil using a kitchen brush. Dredge them in the Panko mix crumbs making sure they are well breaded on all sides. Place rolls in the oiled baking dish seam side down.

Cover baking dish with aluminum foil and bake the rollatini for about 20-25 minutes. Remove foil and bake for another 10 minutes to crisp up the tops. While the rollatinis are baking, warm up and season marinara sauce to your taste.

Remove toothpicks from rollatini and serve it with the marinara or sauce of your liking.

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