Baked Chicken Rollatini (Ham and Provolone)

Ingredients

• 6 each chicken cutlets
• 1 tsp kosher salt, plus more to taste
• 0.75 tsp ground black pepper, plus more to taste
• 0.33 cup extra virgin olive oil
• 1 cup Italian seasoned breadcrumbs, or a mix of breadcrumbs and panko
• 0.5 cup grated Parmesan
• 6 slice provolone
• 6 slice ham or prosciutto
• 3 tbsp softened butter
• 1 cup chicken broth
• 0.5 cup dry white wine

Instructions

1. 1

   Preheat the oven to 375°F and lightly grease a 9x13 inch dish.

2. 2

   Pound the chicken between 2 sheets of plastic to an even 1/4 inch thickness. Season one side with the salt and pepper.

3. 3

   Pour the olive oil into one shallow dish. In another, stir together the breadcrumbs and Parmesan.

4. 4

   Dip each cutlet in the oil to coat both sides and let the excess drip off. Then press it into the breadcrumb mixture to coat.

5. 5

   Lay a slice of provolone and a slice of ham on each cutlet. Roll it up tightly, secure it with a toothpick and set it in the dish.

6. 6

   Sprinkle each roll with 2 to 3 tsp of the leftover crumb mixture and top it with 1/2 tbsp of butter over the toothpick.

7. 7

   Pour the broth and wine around the rolls, not over them, so the tops stay crisp.

8. 8

   Bake for 35 to 40 minutes, until the rolls are golden and crisp and the sauce is bubbling at the edges. The chicken should read 165°F inside.

   35 min
9. 9

   Pull out the toothpicks and serve with the pan sauce spooned over.