Chicken Rollatini with Prosciutto and Provolone

From The Culinary Couple | Source Skinny Taste


  • 4 thin chicken cutlets
  • 4 slices thin prosciutto
  • 4 slices provolone cheese
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup Parmesan cheese
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • fresh black pepper
  • 1/4 red onion, sliced
  • non-stick spray


  1. Wash and dry chicken cutlets with paper towels. Combine breadcrumbs and Parmesan cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
  2. Preheat oven to 450°F. Lightly spray a baking dish with non-stick spray.
  3. Dip chicken into lemon-oil mixture, then into breadcrumbs to coat well. Place each cutlet on a work surface and lay prosciutto, Provolone cheese, and a few chunks of red onion onto cutlet.
  4. Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with remaining chicken. Top with remaining crumbs and spray lightly with oil.
  5. Bake 25 to 30 minutes. Serve immediately.