Chicken Rollatini with Prosciutto and Cheese are skinless chicken cutlets lightly coated with olive oil and breadcrumbs and stuffed with Swiss cheese, prosciutto, and mozzarella cheese. Then rolled and baked until golden brown. Amazingly moist, tender, and totally delicious! Preheat oven to 425 degrees F (218.3 C).
You will need chicken cutlets, bread crumbs, grated parmesan cheese, dried parsley, extra virgin olive oil, prosciutto, sliced Swiss cheese, (or Muenster cheese), and mozzarella cheese. Chicken rollatini with prosciutto and cheese gives a nice twist to the plain and simple chicken cutlets; giving them a beautiful texture, color, and flavor.
Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet. Roll and place seam side down in a baking dish (no toothpicks needed).
There is no need to season the chicken with salt, the prosciutto gives you all the salt you need. If you are watching your sodium, use low sodium ham in place of the prosciutto and use unseasoned breadcrumbs or make your own instead. I used Sargento reduced fat provolone cheese which was wonderful and really complimented the prosciutto!