Abby's Chicken Rollatini Recipe

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Most Helpful Positive Review

Nov 02, 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.

—MikePhx

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Most Helpful Critical Review

Jan 25, 2004

I think this recipe has potential. I didn't like the raw garlic in the middle of the breast I think it needed to be cooked first or maybe add a little garlic salt to the parmesan before you roll. Another thing I didn't like was when I removed the chicken from the oven, the oil and wine separated and it wasn't appealing to see your dinner sitting in a puddle of oil. Oh yeah, I think the chicken definitely needs to be browned before you put in the oven.

—MOMMY DEAR

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296 Ratings

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Jan 24, 2007

Love this! I've made it twice and the second time perfected it, I think. After pounding the breasts, I cut them in half to make eight smaller rollatinis. Like another poster recommended, I covered them with foil for the first 30 min, then removed foil and baked another 8-10. The Penne Russo a la Vodka recipe on allrecipes is excellent with this. I served the vodka sauce over the chicken and over a side of pasta. It's a fantastic pairing! Definitely estaurant quality.

—Steph

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Dec 07, 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!

—Muffin Mom N Garlic Girl

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Jan 03, 2004

I am NOT a chicken fan. It's usually too bland no matter what recipe or variation I use. HOWEVER, this recipe is absolutely delicious!!! Just the smell of it in the oven clued me in that this dish was a keeper!!! I followed the recipe EXACTLY, rolled up the chicken and was done preparing it in about 10 minutes flat. My husband is picky and doesn't really like chicken either, but he ate every last piece and asked when we could have it again. I will make this a staple. The flavors blended perfectly and tasted like a dish I might order out to dinner. THANKS FOR THE AWESOME RECIPE!

—Savannahbride

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Oct 20, 2006

This is a great and east recipe. I added some fresh basil leaves to the roll on top of the cheese. I also browned the rolls in a skillet with a little olive oil before putting them in the oven. I did not use the prosciutto on the outside. I did not want to overpower the flavor of the chicken. After baking I took the wine mixture which I added a little chicken stock and fresh minced garlic and shallot to, and reduced it on the stove top by half. I added some heavy cream and reduced to a consistency able to coat the back of a spoon. I removed from the heat and added a T of butter to finish. It was a great sauce to compliment the flavors in the chicken. I served it with some traditional risotto. My boyfriend loved it!

—Chef_Girl79

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Jan 25, 2004

Out of all of the chicken recipes on AllRecipes.com, this is our favorite! My husband raved about how good this was. Usually, when I ask how a recipe is, he will say it is "alright." But he said this one was great ! I substitued ham for the proscuitto, and used a little less than was called for, and I had some provolone to use up, so I used half provolone and half mozzarella. I made this dish when company was over and served it with a chicken flavored rice mix and broccoli with hollandaise sauce. I will definitely make this again!

—SNOCITO

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Dec 26, 2003

Excellent recipe. The only thing i did differently was pepper each side of the chicken with coarse black pepper and add mushrooms to the pan when baking. Absolutely delicious!

—MARIMAZ

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Nutrition

Calories
487 kcal
24%

Carbohydrates
1.9 g
< 1%

Cholesterol
134 mg
45%

Fat
33 g
51%

Fiber
0.1 g
< 1%

Protein
41.3 g
83%

Sodium
843 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Abby's Chicken Rollatini

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 487
Calories from Fat: 297

% Daily Value *
Total Fat 33g 51 %
Saturated Fat 13.5g 67 %
Cholesterol 134mg 45 %
Sodium 843mg 34 %
** Potassium 261mg 7 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 41.3g 83 %
Sugars 0.7g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 41 %
Iron 14 %
** Thiamin 7 %
** Niacin 156 %
** Vitamin B6 32 %
** Magnesium 13 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.