Pesto Chicken Rollatini recipe has crispy Panko baked chicken breasts that are stuffed with pesto, prosciutto and mozzarella. Once baked, add additional fresh pesto for an absolute family favorite meal. My family devours this recipe.
This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.
Have you heard this quote by Howard Thurman?
“Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.”
I love this quote and everything it stands for.
However, for some reason, every time I hear it I start to panic.
My mind races and I start questioning, “Am I focused enough on what makes me come to life? Oh My Word, what if I died tomorrow and I never spend time on what makes my soul happy?”
It happened again today. As soon as I heard this quote I immediately started to panic and had to make a list of the things that make me come to life. Yes I know, I am a dork.
It was a relief to check in with myself and see I am on track with some of my focuses, like this website. If I can somehow inspire or make my reader’s life easier, my heart is truly happy.
Of course, the list also revealed other areas I need to work on like taking crazy fun dance classes.
As I was deep in thought over my list, I was reminded of one additional thing.
I LOVE the act of cooking for family and friends and seeing their reaction when they are thoroughly enjoying my creation.
What is even better for me, when they ask for that meal again and again.
So long story short my friends, this Pesto Chicken Rollatini is one of those recipes. I purposefully always make several Rollatinis and am shocked by how quickly they disappear.
If you are looking for a chicken recipe that will satisfy your entire family, look no further.
What Is Pesto?
Pesto is a flavorful Italian sauce that often accompanies pasta. Traditionally it is made from pine nuts, fresh basil, garlic, Parmigiano-Reggiano, extra virgin olive oil and course salt. Originally the sauce would be made by crushing and mashing the ingredients using a mortar and pestle. Today, most people prepare pesto using a food processor, however the old fashioned mortar and pestle approach creates an amazing final product.
What Is Prosciutto?
Prosciutto is a thinly sliced Italian dry-cured ham. Served uncooked, it has a salty/savory taste similar to bacon. Unlike bacon, prosciutto has a buttery melt-in-your mouth consistency.
As a result of prosciuttos wonderful taste and texture, it is often used as an appetizer and at times cooked in recipes such as Lemon Rosemary Crockpot Potato Soup and this Pesto chicken Rollatini.
Chicken Rollatini with Pesto, Prosciutto and Mozzarella
Combining the delicious tastes and textures of Panko chicken with pesto, prosciutto and mozzarella makes for an absolutely divine dinner that the whole family will love. Make as few as 2 Chicken Rollatinis or as many as 16-20. It all depends on how many you are serving. Above all, making extras as leftovers is always much appreciated among family members.
How To Make Pesto Chicken Rollatini
- Filet boneless skinless chicken breasts and pound into 1/2 inch thickness.
- Place Panko mixture into one shallow dish and whisked eggs in the another.
- Dip chicken cutlets into egg mixture and then Panko, coating both sides.
- With the cutlet lying flat, place 1 teaspoon of pesto down the length of the inside of the chicken.
- Layer 1 piece of prosciutto over pesto and 1 wedge of mozzarella cheese.
- Roll chicken cutlet and place into a sprayed coated roasting pan, seam side down.
- Repeat with remaining cutlets and lightly spray tops of Rollatinis with cooking spray.
- Bake at 450℉ for 25-30 minutes.
- Top each Chicken Rollatini with 1 tablespoon of pesto.
Best Tips for Making Chicken Rollatini
- Use low moisture mozzarella cut into 1/2 inch by 2 inch wedges.
- Once chicken breasts are filleted, pound to 1/4 – 1/2 inch thickness using either the flat side of a meat mallet, rolling pin or cast iron frying pan.
- If Panko is not available use breadcrumbs in its place.
- Placing the Rollatini seem side down onto roasting pan eliminates the need for toothpicks to hold the chicken together.
- This is my favorite healthy cooking spray.
- The easiest way to create finely grated parmesan is by using this tool.
What to Serve with Chicken Rollatini
More Recipes Using Pesto
More Family Favorite Recipes
Pesto Chicken Rollatini
- 4 lg boneless skinless chicken breasts
- 3 lg eggs
- 2 cups Panko
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1 cup finely grated parmesan cheese
- 8 slices prosciutto
- 8 slices low moisture mozzarella
- 1 batch Toasted Walnut Pesto
- Filet each chicken breast into 2 cutlets. Using a meat mallet pound cutlets into 1/4-1/2 inch thickness.
- Preheat oven to 450℉.
- In a shallow dish or pie pan whisk eggs and in a seperate dish combine Panko with salt, pepper and grated parmesan.
- Dip cutlets into egg mixture and then Panko.
- With the cutlets lying flat place 1 tsp of Toasted Walnut Pesto down the length of the cutlets. Layer on top of the pesto 1 slice of prosciutto and 1 wedge of mozzarella.
- Roll cutlets and place seam side down into a sprayed roasting pan.
- Lightly spray tops of Rollatinis and bake for 25-30 mins or until chicken has cooked though and Panko has become crispy.
- Serve with an addittional scoop of pesto over the top of each Rollatini.