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Abby's Chicken Rollatini

SUBMITTED BY: Kris McFadden PHOTO BY: Jinelle

"Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine."

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Read Reviews (157)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

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REVIEWS

Reviewed on Nov. 2, 2006 by MikePhx

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MikePhx
Nov. 2, 2006

Abby’s dish is just outstanding. We cooked it up because it made sense to use a cheese coating instead of breading to keep the dish moist. And in fact it worked beautifully. Do use fresh grated cheese, though. If you use a Kraft type product this dish will disappoint. We were concerned about the low temp of 325 but it keeps the dish moist and genuinely tender. You need to use a baking dish that’s big enough to put the rather bulky rolled portions in, though. You have to leave good room between them so the heat circulates properly. Otherwise the touching sides don’t leave the pink state. And you know those small portions of chicken that are found on the inside of the breast, sometimes called, “chicken fillet”? They cook up just as well using the cheese as your “breading” at this low temp, at the same time you cook the “real” dish…they are a delightful snack, too. A final touch you might consider is a few minutes of high heat broiling. It’s nice to get the top layer of prosciutto all the way to crisp. It’ll probably crisp up before you can really brown this dish though…so watch for that. Otherwise we highly recommend this dish, it’s terrific.

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58 users found this review helpful

Abby’s dish is just outstanding. We cooked it up because it made sense to use a cheese coating... MORE

Reviewed on Jan. 24, 2007 by Steph

Love this! I've made it twice and the second time perfected it, I think. After pounding the... MORE

Reviewed on Jan. 3, 2004 by SAVANNAHBRIDE

I am NOT a chicken fan. It's usually too bland no matter what recipe or variation I use.... MORE

Reviewed on Dec. 26, 2003 by MARIMAZ

Excellent recipe. The only thing i did differently was pepper each side of the chicken with... MORE

Reviewed on Dec. 7, 2007 by Rebecca Paxton

Full Review

Rebecca Paxton
Dec. 7, 2007

This recipe was fantastic!!! If you rate this anything but 5 stars then you've done something wrong and try it again! If you used Parmesan cheese other than fresh dont bother to rate this recipe as I'm sure it would be bland, dull and tasteless. Kraft makes a "grate-it-fresh" Parmesan that comes with a container and can be found next to the shredded and blocks of chesses in most markets. Its easy, less expensive and VERY good cheese. I did alter it slightly for ease of cooking though did nothing to change the flavor.I use the garlic that is preminced in a jar (I always keep it on hand in the fidge) it's not as strong of a garlic taste (though I love garlic) so I sprinkled it with garlic powder before adding the cheese and procuitto. I also used a little less cheese because I bought the slices. I had the procuitto sliced VERY thin so I was able to roll 2 slices inside and then wrap 2 around the outside so I didnt need to use a tooth pick. The effect was delish, the procuitto browned and was somewhat crunchy like bacon would be! YUM The wine and oil gave it a nice subtle flavor. But remove the chicken to a serving plate as the pan is only meant for it to be COOKED in!

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10 users found this review helpful

This recipe was fantastic!!! If you rate this anything but 5 stars then you've done something... MORE

Reviewed on Jan. 25, 2004 by MOMMY DEAR

I think this recipe has potential. I didn't like the raw garlic in the middle of the breast I... MORE

Reviewed on Oct. 20, 2006 by Chef_Girl79

This is a great and east recipe. I added some fresh basil leaves to the roll on top of the... MORE

Reviewed on Oct. 6, 2006 by davf625

Great dish! My wife does not like prosciutto so I substituted Boarshead sweet ham (thin... MORE

Reviewed on Oct. 25, 2005 by NST62

I just served this to my family tonight and have to tell you, it is one of the most fantastic,... MORE

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