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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 8 servings
Calories 228kcal
Author Heather


  • 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.


*Please us as many organic ingredients as possible. 


Calories: 228kcal | Carbohydrates: 12g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 693mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Calcium: 380mg | Iron: 1mg