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Italian Chicken Roll-Ups Recipe

Italian Chicken Roll-Ups Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Italian Chicken Roll-Ups

Sort By :
MY REVIEW
Reviewed Sep. 29, 2015

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

MY REVIEW
Reviewed Feb. 18, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Sep. 14, 2013

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

MY REVIEW
Reviewed Sep. 12, 2013

"My family loved this!"

MY REVIEW
Reviewed Sep. 11, 2013

"Great recipe! My family loved!"

MY REVIEW
Reviewed Aug. 30, 2013

"After flattening the chicken I spread some dijon mustard, then layered the ham. The mustard gave it a good kick and tasted better. Will definately do again."

MY REVIEW
Reviewed Aug. 17, 2013

"As asked by Maiden Faire -- what are the instructions for cooking from frozen???"

MY REVIEW
Reviewed Aug. 12, 2013

"No instructions on how to cook from a frozen state. Is the oven temp the same? How long to bake them for?"

MY REVIEW
Reviewed Apr. 19, 2013

"4 stars"

MY REVIEW
Reviewed Apr. 5, 2013

"everyone loved this recipe. Easy and very tasty. Really like that you can make them ahead and then use as you need them. Will definitely make this again and again and have given out copies to many requests"

MY REVIEW
Reviewed Apr. 3, 2013

"everyone liked this very much, have given out recipe to several families already"

MY REVIEW
Reviewed Jul. 21, 2012

"So good! Instead of bread crumbs, I used Shake N Bake with some seasoning I had, and instead of provolone cheese, I used Mozzarella!"

MY REVIEW
Reviewed Apr. 21, 2012

"This was gourmet for how little time it took."

MY REVIEW
Reviewed Feb. 10, 2012

"I've made this several times and it's very good. I like to drizzle a little sun-dried tomato Alfredo sauce over the chicken and serve with a side of fettuccine. I'd also like to try stuffing some ricotta cheese in the chicken with maybe some prosciutto. I bet that would be tasty!"

MY REVIEW
Reviewed Oct. 6, 2011

"I really enjoyed the convenience of having these in the freezer to pop in the oven. They were very good, but it didn't seem like there was any cheese in it. Still, I'd make it the same again next time because I think adding more cheese would make it even harder to roll up."

MY REVIEW
Reviewed May. 16, 2011

"first time making it, very delicious, used the thin slices of ham so maybe could have used 2 but tasted great"

MY REVIEW
Reviewed Apr. 16, 2011

"1 oz. chicken or deli ham or fat-free cheese= 0 carbs, 7 grams protein, 0-1 grams fat and 35 calories. The meat is a protein, not a carb. Other cheese has more fat and calories but if you stay with 3 grams of less fat per oz, no carbs. This info is from my diabetic carb counting and exchange list."

MY REVIEW
Reviewed Apr. 15, 2011

"would need to see total fat grams before making"

MY REVIEW
Reviewed Apr. 14, 2011

"Would like the carb totals before I make this as I am diabetic. Thank you!!!"

MY REVIEW
Reviewed Apr. 14, 2011

"love it with swiss instead of provolone. Has anyone made it with broccoli and cheese? Please let me know."

MY REVIEW
Reviewed Apr. 14, 2011

"This sounds really good but there are no nutritional values included. The number of carbs is very important in our home due to diabetes. Can you send those numbers to me? Thanks."

MY REVIEW
Reviewed Apr. 21, 2010

"GOOD"

MY REVIEW
Reviewed Feb. 6, 2010

"This was an extremely easy recipe! And I was able to freeze half, so I have plenty for another dinner! I did substitute swiss cheese for the provolone, so it was a little more like a cordon bleu, which was fun. This is great for beginning cooks who want to impress their guests!"

MY REVIEW
Reviewed Dec. 14, 2009

"After the first bite, my husband declared this good enough for company!"

MY REVIEW
Reviewed Mar. 21, 2009

"My family loved these .. my 6yr old couldn't get enough! I made a bunch of these and froze some uncooked. On a busy workday, I take a few out in the morning, then pop in the oven when I get home. Quick and easy. I'm always looking for easy but wholesome meals for my family. Since I work fulltime, I dont want our family meals to suffer."

MY REVIEW
Reviewed Jan. 30, 2009

"My family loves these and they are easy to make. I leave the ham out of a couple since one of my sons doesn't like ham. Just use a colored toothpick on those and we can easily identify which is which!"

MY REVIEW
Reviewed Oct. 5, 2008

"These were excellent. I made them the day before and when I got home from work, I just popped them in the oven. Steam some broccoli and a salad and it's a great meal!"

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Wine Pairings

Medium-Bodied Red Wine

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