Chicken Rollatini is the lighter, juicier cousin of Chicken Cordon Bleu—thin chicken cutlets filled with melty cheese and lean ham, rolled up and simmered in a tasty marinara sauce instead of being fried. Full of flavor, easy to make, and family-approved!
It’s a simple, satisfying dinner that feels special without the extra fuss or calories, at just 1 Point a serving. If you’re looking for more easy, WW-friendly dinners, be sure to check out our other Weight Watchers dinner ideas—perfect for staying on track!
Recipe Overview
- Serving Size: 1 roll
- Number of Servings: 4
- Time to Cook: 25 minutes
- 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Chicken Rollatini
- 2 boneless, skinless chicken breasts, sliced into thin cutlets, 450 g.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 slices of smoked turkey ham, extra lean, finely chopped
- ½ teaspoon dried oregano
- 1 teaspoon olive oil or oil spray
- 1½ to 2 cups no-sugar-added Neapolitan (marinara) sauce (360–480 ml)
- A splash of water, if needed ,to loosen the sauce
- Wooden toothpicks, soaked in water for 10 minutes
- Fresh basil leaves, for garnish
Instructions for making Chicken Rollatini
- Place the chicken cutlets between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they’re thin and even. Season both sides of each cutlet with salt and garlic powder.
- In a small bowl, mix the finely chopped turkey ham with the shredded mozzarella and a pinch of oregano. Press the mixture together with your fingers to form a compact filling — it should be moldable like a soft ball.
- Place a small portion of the filling in the center of each cutlet. Roll the chicken tightly over the filling, starting from the narrower end. Secure the rolls with wooden toothpicks, inserting them diagonally so they stay in place during cooking.
- Heat a non-stick skillet over medium heat and add the oil or spray lightly with oil. Place the chicken rolls seam-side down and sear them for 1 to 2 minutes on each side, just enough to lightly brown the outside and seal them — avoid overcooking at this point to keep the cheese from leaking.
- Once the rollatini are sealed, lower the heat slightly and pour the marinara sauce around them in the pan. If the sauce is too thick, add a splash of water. Cover the skillet with a lid and let them cook over medium-low heat for 10 minutes.
- Remove the toothpicks carefully and serve the rollatini hot, garnished with fresh basil leaves. They pair wonderfully with roasted zucchini, cauliflower rice, or a light green salad.
Tips and Tricks Section for Chicken Rollatini
After several attempts and some rollatinis (and Cordon Bleus) that unrolled on me in the pan, I now have some tricks that work wonderfully:
- You must pound the cutlets, yes or yes. You can pound them with a meat tenderizer; if you don’t have one, you can put them inside wax paper and flatten them by rolling a rolling pin over them, the thinner and more uniform the better. Just be careful they don’t break.
- Make sure the filling is a compact mass; if needed, you can add a tablespoon of Greek yogurt so the filling stays together and doesn’t leak out.
- I use wooden toothpicks soaked in water for 10 minutes before using them. This prevents them from burning, and I also pierce them diagonally, not straight, so they grip better. Just remember to remove them all before serving.
- Don’t over-brown the chicken, or it’s more likely the filling will leak out.
- I use marinara sauce with no added sugar. If I want more flavor, I add a splash of white wine (which evaporates) and fresh herbs at the end.
- Once you add the sauce, lower the heat and cover the pan. Exactly ten minutes and they’re done. If you cook them longer, the chicken becomes like shoe leather.
Related Recipes
Chicken Rollatini
Juicy chicken breast stuffed with meat and herbs.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin cutlets, 450 g.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 slices of smoked turkey ham, extra lean, finely chopped
- ½ teaspoon dried oregano
- 1 teaspoon olive oil or oil spray
- 1½ to 2 cups no-sugar-added Neapolitan, marinara sauce (360–480 ml)
- A splash of water, if needed, to loosen the sauce
- Wooden toothpicks, soaked in water for 10 minutes
- Fresh basil leaves, for garnish
Instructions
- Place the chicken cutlets between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they’re thin and even. Season both sides of each cutlet with salt and garlic powder.
- In a small bowl, mix the finely chopped turkey ham with the shredded mozzarella and a pinch of oregano. Press the mixture together with your fingers to form a compact filling — it should be moldable like a soft ball.
- Place a small portion of the filling in the center of each cutlet. Roll the chicken tightly over the filling, starting from the narrower end. Secure the rolls with wooden toothpicks, inserting them diagonally so they stay in place during cooking.
- Heat a non-stick skillet over medium heat and add the oil or spray lightly with oil. Place the chicken rolls seam-side down and sear them for 1 to 2 minutes on each side, just enough to lightly brown the outside and seal them — avoid overcooking at this point to keep the cheese from leaking.
- Once the rollatinis are sealed, lower the heat slightly and pour the marinara sauce around them in the pan. If the sauce is too thick, add a splash of water. Cover the skillet with a lid and let them cook over medium-low heat for 10 minutes.
- Remove the toothpicks carefully and serve the rollatini hot, garnished with fresh basil leaves. They pair wonderfully with roasted zucchini, cauliflower rice, or a light green salad.
Notes
1 point per serving.
Nutrition
Serving: 232gCalories: 252kcalCarbohydrates: 4.4gProtein: 33gFat: 9.3gSaturated Fat: 2.2gCholesterol: 97mgSodium: 1366mgPotassium: 449mgFiber: 2.3gSugar: 3.8gCalcium: 126mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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