It’s Friday night so kick off the weekend right. Serve Chicken Rollatini with Arugula salad – it’s simple and easy to make and bake yet special enough to serve to guests!
“This is absolutely my favorite recipe of my mother-in-law’s – although her sauce comes in a close 2nd! This is a great dish to prepare ahead of time and then reheat when ready to eat.” – Elizabeth
Mama Tina’s Chicken Rollatini
- 8 thinly sliced chicken cutlets
- ½ cup canola oil
- 1 ½ cup seasoned breadcrumbs
- ½ tsp. garlic powder (optional)
- ½ pound very thinly sliced ham
- 1 16oz. block of mozzarella (sliced into 8 slices)
- 1/3 cup water
Preheat oven to 350°. Rinse chicken cutlets and place in a bowl, set aside. Pour oil into a bowl/rimmed dish, set aside. Pour breadcrumbs into a rimmed dish, add garlic powder, mix and set aside. Arrange the 3 bowls in a row, chicken, oil, and breadcrumbs. Take one chicken cutlet, dip in oil and then dredge in breadcrumbs thoroughly coating. Place breaded chicken cutlet on cutting board and layer on 1 slice of ham, a slice of mozzarella, and a generous sprinkling of breadcrumbs. Starting at smaller end of the cutlet, roll the chicken and place seam side down on a rimmed baking sheet. Repeat process. Sprinkle with Paprika, followed by a generous sprinkling of oil (use any remaining from bowl and avoid waste). Pour water into bottom of pan. Place in oven and bake for 60 minutes until Chicken Rollatini is golden brown and cooked through. You can either serve the Chicken Rollatini as a whole or slice as pictured.
Serve arugula salad with the chicken and pair the meal with a Napa Valley Chardonnay. Dress the salad as you wish, Dawn’s favorite method is to lightly toss the arugula with a good olive oil, a squeeze or two of fresh lemon and top with shaved Parmigiano-Reggiano and cracked pepper.