Sunday is my favorite day to make dinner, not only because I grew up in an Italian family that does Sunday dinner (actually it is around 2pm in the afternoon, but still considered “dinner”) and they do it BIG, but because it is a day when I actually have a lot of time to go to shop for specific ingredients and take as long as I need in the kitchen. For the last week I have been plotting and planning to make chicken rollantini, which can also be thought of as baked chicken rolls. I have made these before but it’s been quite a long time so today I was so excited to make these for me and the hubby! Now I have to admit, I don’t eat pork often at all – I never order it when I go out to eat and very rarely purchase any pork products, but my husband love prosciutto so this dish was a special treat for him.

 

For this recipe here are the following ingredients that you will need to purchase:

→ 1 packet of thinly sliced grilled chicken breast, thin enough so that you can roll them without them being so thick they make the roll really fat and hard to keep tightly wrapped with toothpicks

→ 1 package of prosciutto either from your local Italian deli or you can find this particular brand at Trader Joe’s

→ 2 large whole eggs

→ 1 bowl to fill with Trader Joe’s Organic bread crumbs

→ 1 large baking sheet

→ tooth picks

→ olive oil cooking spray

→ spinach, typically the salad bags work best

→ shredded low fat mozzarella cheese

→ lemon, salt and pepper seasoning

How to make:

→ Preheat your oven to 400 degrees

→ Spray your baking sheet with the olive oil spray to prevent the rollantini from sticking to the baking sheet

→ in one bowl pour the bread crumbs and in one bowl beat the 2 whole eats, do not remove the yolks

→ have your prosciutto and spinach out of the packaging and ready to use

→ grab each piece of chicken and first dip both sides into the egg to coat, then put into the bread crumb bowl and cover completely

→ lay the coated chicken breast on the pan and then place 1 piece of prosciutto, a handful of shredded cheese and then a few pieces of spinach

→ gently roll the chicken with the ingredients on the inside and roll tightly so nothing falls out

→ secure with 2-3 tooth picks through the chicken to the bottom

→ place into oven and bake for 25 minutes

These bread crumbs are not like your typical 4C style bread crumbs we all grew up with as kids, they are not  super salty and are a very crunchy texture which I loved! They cooks so well and the cheese really keeps the rollantini together so that it doesn’t become a mess when you cut it up into pieces. These are absolutely delicious and I paired this with a nice, big green salad with fresh ingredients as well as some brussel sprouts made with olive oil, garlic cloves and some sliced left over prosciutto for flavor.

Here are some more images from this recipe for you to view and enjoy. Let me know if you make this recipe and what you think of it!

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