Chicken Rollatini Alfredo Recipe -
Chicken Rollatini Alfredo Recipe
  • READY IN 35 mins

Chicken Rollatini Alfredo

Recipe by  

"Tender chicken breasts are rolled with provolone cheese and prosciutto, then baked and served over a creamy Alfredo sauce with pasta or rice, if desired."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with olive oil, then coat with bread crumbs. Arrange chicken on baking sheet and bake 25 minutes or until chicken is thoroughly cooked.
  2. Meanwhile, heat sauce in medium saucepan. To serve, spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over sauce. Serve, if desired, with hot cooked pasta or rice.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2009

Absolutely delicious and very quick/easy to make! I used thinly sliced sandwich meat ham instead of proscuitto, and I served it with white rice. Great meal, and it also very good leftovers!

Most Helpful Critical Review
Oct 14, 2010

The family was not impressed


21 Ratings

Feb 01, 2010

Absolutely fantastic! I used sliced maple honey ham from the deli (after reading another comment); and used 3 slices of ham and 2 slices of provolone per chicken breast. I also made my own sauce as I don't like the prepared stuff. You can make alfredo sauce quite easily - I melted 2 tbsp of butter in a skillet, added 1 tbsp of flour to create a paste, poured in approx. 8oz. of heavy whipping cream, added 1/4 cup of parmesan cheese (fresh or the grated stuff), brought it to a boil and let it simmer for 1 minute. Add salt (I prefer not to) and pepper to taste. I also made some asparagus on the side (in a separate skillet with a little butter, garlic powder, and pepper). FANTASTIC meal! My husband and both of my young, picky boys absolutely loved it! Highly recommended.

Jan 04, 2010

This recipe was amazing! Very easy to make but a little messy. Worth having again despite the mess.

Feb 04, 2010

It is a good idea to put the chicken in a plastic bag and pound it down to make the chicken thickness even. I've made this with salami and have experimented with different cheeses. I also add a whole jalapeno or pepperoncini to the center of the roll and add some grated parmesan to the bread crumb mixture. If you are watching your fat intake: the chicken is usually moist enough for the bread crumbs to stick with out the use of oil. In the last 5 -10 minutes, I spritz the rolls with fat free butter spray to make the coating golden and crusty.

Jan 14, 2010

This recipe is absolutely fabulous. I have been asked for this recipe many times. If I could rate it higher I would. I used Italian Panko bread crumbs and that is the only change I made. Loved it!

Apr 21, 2010

My family loved this. I served it with sun-dried tomato alfredo sauce with fettucine and a salad. Will definitely be making again!

Apr 01, 2010

This was really great! I used a slice of regular ham and a slice of smoked provolone on each. Served with yeast rolls & will definitely be making again. (I did need to bake for about 5 minutes longer because my chicken wasn't all that thin)


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 530 mg
  • 21%

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

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