Chicken Ham And Cheese Rollatini

Chicken Ham and Cheese Rollatini

This recipe creates delicious and savory chicken rollatini stuffed with ham and melty cheese.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1/2-inch thick)
• 4 slices deli ham
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup chicken broth
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to an even thickness of about 1/4 inch. Season both sides with salt and pepper.

2. Make the filling: In a medium bowl, combine mozzarella, provolone, and Parmesan cheese.

3. Assemble the rollatini: Lay each chicken breast flat on a work surface. Spread a thin layer of the cheese mixture over each chicken breast, leaving a 1/2-inch border around the edges. Top the cheese with a slice of ham.

4. Roll and secure: Carefully roll up each chicken breast, starting from the short end. Secure the rolls with toothpicks to prevent them from unfurling during cooking.

5. Bread the rollatini: Dredge each rollatini in flour, then dip it in the beaten eggs, and finally coat it completely in the breadcrumbs.

6. Sauté the rollatini: Heat olive oil in a large skillet over medium heat. Add the rollatini and cook for 2-3 minutes per side, or until golden brown.

7. Deglaze the pan (optional): Once the rollatini are browned, remove them from the pan and set aside. Add white wine (if using) to the pan and scrape up any browned bits from the bottom. Let the wine simmer for a minute, then add chicken broth and oregano. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

8. Finish cooking: Return the rollatini to the pan and spoon the sauce over them. Cover the pan and simmer for 10-15 minutes, or until the chicken is cooked through and the cheese is melted.

9. Serve: Remove the toothpicks and transfer the rollatini to a serving plate. Spoon the sauce over the top and garnish with fresh parsley (optional).

Tips:

• For thinner cutlets: If your chicken breasts are very thick, you can butterfly them by carefully slicing them horizontally in half, without cutting all the way through. Open them up like a book and pound them thin.
• Prevent dryness: To prevent the chicken from drying out while cooking, you can add a splash of chicken broth to the pan along with the white wine (optional step).
• Cheese variations: Feel free to experiment with different types of cheese for the filling. Try a combination of mozzarella, Gruyere, or fontina cheese.
• Leftovers: Leftover rollatini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave until heated through.