introduction
When comfort food meets Italian flair, Chicken Rollatini takes center stage. Think of juicy chicken breasts wrapped around savory stuffing, then baked to crispy, golden perfection. Whether you’re hosting a dinner party or craving something cozy on a weeknight, this Italian stuffed chicken delivers flavor, style, and satisfaction.
In this comprehensive guide, we’ll break down everything—from key ingredients and clever swaps to tips for juicy rollatini and mistake-proof techniques. Plus, we’ve added expert FAQs, storage tricks, and delicious twists to make this dish your new family favorite. Let’s roll into the goodness!
Table of Contents
Table of Contents
Key Ingredients for Chicken Rollatini Recipe
Simple, Pantry-Friendly Staples for Big Flavor
The beauty of this chicken rollatini recipe lies in how it transforms everyday ingredients into something crave-worthy. Here’s what you’ll need:
- Boneless, skinless chicken breasts – Pounded thin for easy rolling
- Chopped cooked ham – Adds salty, savory depth
- Mozzarella or provolone cheese – Melty, stretchy, and delicious
- Pecorino Romano cheese – Sharp, aged flavor that balances the richness
- Day-old bread (crust removed) – Forms the base of the stuffing
- Onion and celery – Sauteed for aromatic sweetness
- Large eggs – To bind the stuffing
- Italian-style breadcrumbs – For that crispy outer layer
- Olive oil, salt, and pepper – Essentials for seasoning and texture
Using these ingredients, you get a crispy breadcrumb chicken roll that’s juicy on the inside and golden on the outside. It’s hearty, wholesome, and satisfying.
Ingredient Substitutions and Flavor Boosters
Need to tweak the dish based on what’s in your fridge? No worries!
No stale bread? Use crushed crackers or oats as a binder.
No ham? Use cooked turkey, mushrooms, or even sautéed spinach.
Lactose sensitive? Opt for lactose-free mozzarella or vegan cheese.
Watching gluten? Swap out the breadcrumbs for gluten-free panko or almond flour.
How to Make Chicken Rollatini Step-by-Step
From Flattening to Filling: Your Guide to Perfect Rollatini
Rolling up a tender, juicy chicken mozzarella roll might look tricky, but it’s surprisingly easy once you know the flow. Let’s walk through each step to make sure your homemade chicken rollatini comes out golden, crispy, and utterly delicious.
Preparing the Chicken
First things first: you’ll want each chicken breast thin and even.
- Butterfly each chicken breast by slicing it horizontally, without cutting all the way through. Open it like a book.
- Cover it with plastic wrap, then gently pound it using a meat mallet or rolling pin until it’s about ¼-inch thick. This ensures the chicken cooks evenly and rolls without tearing.
Pro Tip: Don’t skip the pounding—thicker spots will resist rolling and cook unevenly.
Making the Stuffing
Let’s get that center flavorful and moist.
- In a pan, sauté chopped onion and celery in olive oil until soft. Season with a little salt and pepper.
- In a large mixing bowl, combine:
- Sauteed veggies
- Chopped cooked ham
- Torn day-old bread (crusts removed)
- Shredded mozzarella or provolone
- Pecorino Romano cheese
- Beat 3 large eggs, then add them to the bowl. Mix everything with your hands until it binds.
- If it feels too loose, sprinkle in some Italian-style breadcrumbs until the mixture holds together.
Now you’ve got a stuffing that’s creamy, cheesy, and layered with flavor!
Assembling the Chicken Rollatini
Here comes the fun part: building your stuffed chicken rollatini.
- Lay each flattened chicken breast on a board with the smooth side down.
- Spread a generous spoonful of stuffing in the center.
- Roll the chicken tightly from one end to the other.
- Press the seam side down so it stays closed. Toothpicks are optional—just don’t forget to remove them before serving!
Breading and Baking the Chicken Rollatini
This step is where texture magic happens. That outer crisp seals in the juices and adds bite.
- Pour olive oil into a shallow bowl. In a separate dish, spread out the Italian-style breadcrumbs.
- Roll each stuffed chicken breast in olive oil, then coat it in breadcrumbs, pressing gently so the crumbs stick.
- Place each roll seam-side down in a lightly greased baking dish.
- Drizzle a little more olive oil over the top to help it crisp.
Bake at 375°F (190°C) for about 45–50 minutes or until the internal temperature hits 165°F. If you’re unsure, double-check using a thermometer. For safety tips, you can refer to this USDA food temperature guide.
If the pan looks dry near the end, add a splash of chicken broth to keep it moist.
Chicken Rollatini Recipe Variations
Twist It Your Way: Flavorful Takes on Classic Rollatini
Once you’ve mastered the basic chicken rollatini recipe, it’s time to get creative in the kitchen! Whether you’re switching things up for dietary reasons or just spicing up your weeknight dinner rotation, these easy swaps add new layers of flavor and texture without complicating the process.
Stuffed Chicken Rollatini with Spinach and Ricotta
Looking for a vegetarian-friendly twist? Swap the ham for sautéed spinach and mix it with ricotta and grated parmesan. It turns out creamy, mild, and perfectly savory. Bonus: kids won’t even notice the greens!
Keto Chicken Rollatini (Low-Carb Version)
Want to ditch the breadcrumbs? Use crushed pork rinds or almond flour for that golden crunch without the carbs. This version is a hit with keto followers and low-carb eaters alike.
Chicken Rollatini alla Parmigiana
Craving something saucy? Spoon marinara over each rollatini in the last 15 minutes of baking and sprinkle extra mozzarella on top. It’s like stuffed chicken meets cheesy casserole—comfort food level: legendary.
Air Fryer Chicken Rollatini
Short on time? Pop the assembled rolls in an air fryer at 375°F for 18–20 minutes. They come out golden and crispy with almost zero oil.
Chicken Rollatini Recipe – Frequently Asked Questions (FAQs)
What is Chicken Rollatini made of?
Chicken Rollatini is typically made from thinly pounded chicken breasts, which are rolled around a flavorful filling—often a mix of cheese, ham, herbs, and breadcrumbs. They’re coated in breadcrumbs and baked until golden. Some variations include vegetables or creamy cheeses like ricotta for added richness.
What’s the difference between Rollatini and Involtini?
Great question! Though the terms are sometimes used interchangeably, Rollatini is more common in Italian-American cooking, while Involtini is the traditional Italian term. Both describe rolled, stuffed meat dishes, but involtini can use other proteins like veal or eggplant. Rollatini tends to feature chicken and a breadcrumb-cheese stuffing.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well for this recipe. They’re juicier and more forgiving if slightly overcooked. Just be sure to pound them evenly to avoid thick or uneven rolls.
Can I make Chicken Rollatini without breadcrumbs?
Yep—especially if you’re going low-carb or gluten-free. Try crushed almonds, pork rinds, or gluten-free panko. Or skip the coating altogether and simply bake the rolls in a lightly greased dish.
Can you freeze Chicken Rollatini after baking?
Definitely. Let the rollatini cool completely, then wrap tightly and store in an airtight container. They freeze well for up to 2 months. Reheat in the oven to retain crispiness.
What sauce goes well with Chicken Rollatini?
While it’s delicious as-is, a simple tomato sauce or a light chicken broth reduction works wonders. You can also drizzle olive oil with herbs for a rustic, clean finish.
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