Chicken rollatini is an Italian-inspired dish of thin chicken cutlets rolled with a garlicky zucchini and mozzarella filling, then lemon-oil dipped, breaded, and baked until crispy outside and tender inside. The filling stays moist and flavorful without toothpicks.
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Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.
Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.
Follow steps above 1 through 6.
Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.
air fryer (optional; alternative to oven)
Yes. Assemble the rolled chicken through the breading step, cover, and refrigerate up to 8 hours before baking or air frying.
Bake at 450°F for 25–30 minutes until the outside is golden and the internal temperature reaches 165°F. In an air fryer at 400°F, cook 12 minutes per batch, turning halfway.
Yes, parmesan is listed as an alternative and works the same way for both the filling and the breadcrumb coating.
Use a box grater or food processor. After shredding, let it cool after sautéing so the mozzarella doesn't melt when you mix it in.
Yes. Preheat the air fryer to 400°F, spray both sides of each rolled cutlet with oil, and cook in two batches for 12 minutes, turning halfway through.
