Chicken Rollatini is a fast, flavorful dinner that comes together in about 30 minutes. Thinly pounded chicken breasts are layered with prosciutto, mozzarella, sun-dried tomatoes and fresh basil, then rolled, seared and simmered in your favorite spaghetti or marinara sauce for a comforting Italian-style meal the whole family will enjoy.
Quick, simple and satisfying—this Chicken Rollatini is perfect for busy weeknights when you want something homemade without spending hours in the kitchen. It delivers classic Italian flavors in a one-pan meal with minimal cleanup: tender chicken wrapped around melted cheese, prosciutto, sun-dried tomatoes and basil, finished in a tomato sauce.
What is Chicken Rollatini?
Chicken rollatini are thin slices of chicken breast that have been pounded flat, layered with fillings, and rolled into neat bundles. The rolls are secured with toothpicks or small skewers, then browned and cooked through—either baked, pan-fried, or simmered in sauce. The result is a tender, cheesy stuffed chicken roll bursting with flavor.
Why these are the best chicken roll ups
- Classic Italian flavors in every bite—prosciutto, mozzarella, basil and sun-dried tomatoes.
- One-pan preparation keeps cleanup to a minimum.
- A true 30-minute meal that saves time without sacrificing taste.
- Tender chicken rolled around gooey cheese and savory fillings makes for comforting, family-friendly dinner.
- Versatile: use jarred sauce or homemade marinara depending on preference.
To make these Chicken Rollatini you will need:
- Chicken breasts
- Fresh basil
- Mozzarella cheese
- Sun-dried tomatoes
- Prosciutto
- Vegetable or canola oil
- Salt and pepper
- Toothpicks or small skewers
How to make stuffed chicken roll ups
Slice each chicken breast in half lengthwise so you have two thinner pieces from each breast. Gently pound each piece to about 1/4-inch thickness. Season both sides with salt and pepper.
Place a slice of prosciutto on each flattened chicken piece. Top with a slice of mozzarella, a few sun-dried tomato pieces and several basil leaves. Starting at the narrow end, roll the chicken tightly around the filling and secure with a toothpick or skewer. Repeat for all pieces.
Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Place the chicken rolls seam-side down and brown on all sides for 2–3 minutes. Reduce the heat to medium, pour 24 ounces (about 3 cups) of spaghetti or marinara sauce over the rolls, cover and simmer for 12–15 minutes, turning occasionally, until the chicken is cooked through. Top each roll with an extra slice of mozzarella and a basil leaf if desired, then serve immediately.
Pro tips for perfect Chicken Rollatini
- If you use pre-cut chicken cutlets, watch the cook time—very thin pieces will cook faster.
- Prosciutto is typically found in the deli case; pancetta can be substituted if needed, though it has a different texture and flavor.
- Use your favorite jarred spaghetti or marinara sauce, or a homemade sauce for a fresher flavor.
- You can assemble the rolls ahead of time and refrigerate until ready to sear and cook.
- Reheat leftovers in the microwave for 1–2 minutes or in a 300°F oven for 7–10 minutes.
- Small 4-inch skewers hold the rolls more securely than toothpicks—worth the investment.
How to pound a chicken breast
Work one breast at a time. Place the breast between plastic wrap or inside a gallon zip-top bag (with the air squeezed out). Using the flat side of a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about 1/4-inch. Repeat with the remaining breasts.
Ingredients (serves 6)
- 3 chicken breasts, halved lengthwise (6 thin pieces)
- Salt and pepper to taste
- 1–2 tablespoons canola or vegetable oil
- 12–15 large basil leaves
- 8 ounces mozzarella cheese
- 3 ounces sun-dried tomatoes
- 6 slices prosciutto, thinly sliced
- 24 ounces spaghetti or marinara sauce
Instructions
- Slice each chicken breast in half lengthwise and gently pound each piece to about 1/4-inch thickness to make six thin chicken pieces total.
- Season each slice with salt and pepper. Lay a slice of prosciutto on the chicken, then add a slice of mozzarella, a few sun-dried tomato pieces and basil leaves. Roll tightly from the narrow end and secure with a toothpick or skewer. Repeat with remaining pieces.
- Heat oil in a large skillet over medium-high heat. Brown the chicken rolls seam-side down, turning to brown all sides (about 2–3 minutes total). Reduce heat to medium, pour sauce over the rolls, cover and simmer 12–15 minutes, turning occasionally, until cooked through. Top with extra mozzarella and basil, then serve.
Notes
- Use chicken cutlets if preferred; reduce cook time for very thin pieces.
- Prosciutto is usually available at the deli; pancetta can work as a substitute.
- Jarred or homemade marinara both work well for this recipe.
- Assemble the rolls ahead of time and sear/cook when ready to serve.
- Leftovers reheat well in the microwave or a low oven.
- Four-inch skewers are sturdier than toothpicks and keep the rolls intact during cooking.
Nutrition (approximate per serving)
Calories: 441 kcal | Carbohydrates: 36 g | Protein: 33 g | Fat: 18 g | Sodium: 1641 mg
Enjoy ♥ Heather
If you try this Chicken Rollatini, please rate the recipe and share how it turned out in the comments. I’d love to see your photos—tag #AWICKEDWHISK if you share on social media.
Update Notes: This post was originally published in April 2015 and refreshed with an updated recipe, new photos and step-by-step instructions in July 2020.