Chicken, Parmesan and prosciutto rolls

    (313)
    45 min

    Much like saltimbocca, this dish is heavenly - chicken smothered in Parmesan cheese, rolled with mozzarella and prosciutto and baked in white wine.


    307 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 40g grated Parmesan cheese
    • 1 clove garlic, finely chopped
    • 4 teaspoons butter
    • 100g thinly sliced prosciutto
    • 280g full fat mozzarella cheese, sliced
    • 75ml white wine
    • 4 tablespoons olive oil
    • 1 pinch black pepper

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 170 C / Gas 3.
    2. 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 centre 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 skewers.
    3. In a 20x30cm 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.
    4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

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    Reviews & ratings
    Average global rating:
    (313)

    Reviews in English (235)

    by
    121

    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.  -  20 Sep 2006  (Review from Allrecipes US | Canada)

    by
    101

    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.  -  24 Jan 2007  (Review from Allrecipes US | Canada)

    by
    78

    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!  -  06 Dec 2007  (Review from Allrecipes US | Canada)

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