Pesto Chicken stuffed with prosciutto, mozzarella and pesto.

Pesto Chicken Rollatini

Crispy, juicy and bursting with Italian flavors of basil, prosciutto and cheese, this Pesto Chicken Rollatini is always a hit with family members.

Course Main Dish
Cuisine Italian/American
Keyword Chicken Rollatini, Pesto Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people


  • 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


  1. Filet each chicken breast into 2 cutlets. Using a meat mallet pound cutlets into 1/4-1/2 inch thickness.

  2. Preheat oven to 450℉.

  3. In a shallow dish or pie pan whisk eggs and in a seperate dish combine Panko with salt, pepper and grated parmesan.

  4. Dip cutlets into egg mixture and then Panko.

  5. 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.

  6. Roll cutlets and place seam side down into a sprayed roasting pan.

  7. Lightly spray tops of Rollatinis and bake for 25-30 mins or until chicken has cooked though and Panko has become crispy.

  8. Serve with an addittional scoop of pesto over the top of each Rollatini.

Recipe Notes

*Please us as many organic ingredients as possible.