Lemon and parmesan chicken rollatini

These golden chicken rolls have a melty mozzarella centre, a layer of salty prosciutto and a little sweetness from thinly sliced red onion. Serve them with a lemon-dressed rocket salad for dinner, or add roast potatoes if you want something more substantial.

Serves 4 (2 rolls per person) · Prep 20 minutes · Cook 25 to 30 minutes

Ingredients

• 800 g skinless chicken breast fillets, sliced horizontally into 8 thin pieces
• 80 g thinly sliced prosciutto
• 80 g low-moisture mozzarella, cut into 8 strips
• ¼ small red onion, very thinly sliced
• 45 g panko breadcrumbs
• 25 g finely grated parmesan
• 1 lemon, finely grated zest and 20 mL juice
• 15 mL extra virgin olive oil
• Freshly ground black pepper
• Olive oil spray

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Lightly oil a shallow baking dish.
2. Place the chicken between two sheets of baking paper and gently flatten any thicker areas. Pat dry, then divide the prosciutto, mozzarella and onion among the pieces, keeping the filling away from the edges. Roll each piece up snugly.
3. Mix the panko, parmesan, lemon zest and black pepper in a shallow dish. Whisk the lemon juice and olive oil separately. Brush the outside of each roll with the lemon mixture, then press it into the crumbs.
4. Arrange the rolls seam-side down in the dish with a little space between them. Lightly spray the tops with oil. Bake for 25 to 30 minutes, until golden and a probe thermometer reads 75°C in the centre of the thickest roll.
5. Rest for 3 minutes. Serve with rocket and extra lemon if you like.

Easy swaps

Plain dry breadcrumbs work in place of panko. Use sliced Swiss cheese if you prefer a nuttier filling. Choose low-moisture mozzarella if you’re sticking with mozzarella, as fresh bocconcini can make the crumb soggy.

Nutrition is estimated per two rolls and excludes sides. Values vary by ingredient brand and how much coating sticks.