Italian Chicken Roll-Ups Recipe
Italian Chicken Roll-Ups Recipe photo by Taste of Home
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Italian Chicken Roll-Ups Recipe

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Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. —Barbara Wobser, Sandusky, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 8 thin slices (4 ounces) deli ham
  • 4 slices provolone cheese, halved
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup grated Romano or Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 cup milk
  • Cooking spray

Nutritional Facts

1 each: 433 calories, 20g fat (8g saturated fat), 144mg cholesterol, 2023mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 52g protein.


  1. Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
  2. In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
  3. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks.
    Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.
    Yield: 8 servings.
Originally published as Italian Chicken Roll-Ups in Quick Cooking January/February 2001, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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meliss.beyer User ID: 7101887 253812
Reviewed Sep. 7, 2016

"Very simple to make, just make sure you pound the chicken thin enough. Instead of using milk, I rubbed some yellow mustard on them then rolled in bread crumbs."

cindiak User ID: 221828 233732
Reviewed Sep. 29, 2015

"Delicious! I love freezer meals especially with winter coming up. I wouldn't change a thing in this recipe."

csuesaw User ID: 206145 29465
Reviewed Feb. 18, 2014

"At what point can these be frozen...before or after baking?"

drywallgal User ID: 1203648 75076
Reviewed Jan. 5, 2014

"These were tasty, but my pounding of the chicken and rolling up were pretty pathetic. I had used chicken that had been thawed and defrosted. Maybe it would work better with fresh chicken. Also I would suggest letting the provolone come to room temperature before attempting to roll. Like I said, they were tasty. My technique will just take some practice."

katecrid47 User ID: 7098019 44022
Reviewed Dec. 3, 2013

"These had pretty good flavor. I liked that they browned nicely in the oven. I used ham and provolone. Roll ups are a challenge for me but they came out okay. Some were not as pretty as others. I think I will try making them on a day where I have more time and freezing a batch for weeknight meals."

Jo-nana User ID: 6442440 48000
Reviewed Nov. 3, 2013

"Tried these but substituted prosuto and mozzerila cheese as that was what I had and they were great. Will diffently make them again."

patriotsgrl User ID: 1783910 203977
Reviewed Oct. 16, 2013

"these were delicious, I've made these twice already. Next time I'm going to try it with Dijon mustard as one reviewer stated"

Janeasalways User ID: 7384684 44021
Reviewed Sep. 14, 2013

"my husband loves it. I will do it again this week."

RaOwBe User ID: 705805 89619
Reviewed Sep. 12, 2013

"My family loved this!"

amk4985 User ID: 5118881 89608
Reviewed Sep. 11, 2013

"Great recipe! My family loved!"

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