Stuffed with savory ham and melty provolone, then coated in crispy keto breadcrumbs, these Italian Chicken Rolls are packed with flavor in every bite. They’re simple to make, cook quickly, and feel just a little bit special. They are perfect for both weeknights and casual entertaining.
Serve them with a crunchy green salad and roasted broccoli for a healthy, satisfying meal that comes together with minimal effort. To make dinner even easier, you can prep the chicken rolls a day in advance and store them in the refrigerator, then mix the breading in a resealable bag so everything is ready to assemble and cook when you need it.
Ingredients
8 boneless chicken breasts
8 thin slices of deli ham
4 sliced Provolone cheese, halved
2/3 cup seasoned breadcrumbs (I use my own Keto breadcrumbs)
1/2 cup Parmesan cheese
1/2 cup milk
Instructions
Flatten the chicken to about a 1/4 inch thickness.
Place a slice of ham and a half slice of cheese on the flattened chicken breast. If the chicken is large, you can use more cheese to cover the chicken. More cheese is always OK.
Tuck in the sides a little towards the center of the chicken, then roll up like you would an egg roll or burrito. Secure the chicken in place with some toothpicks. Place on a baking sheet until all the chicken is rolled.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese and parsley. Pour the milk into a separate bowl.
Dip the chicken rolls in the milk, then roll in the breadcrumbs. At this point, you can wrap the rolls individually in plastic wrap and freeze for up to two months. If not, you can place the chicken on a greased baking sheet with the seam side down. Spritz with cooking spray.
Bake uncovered at 425 degrees for 25 minutes. Delicious!
If you like this recipe, you may also like the following recipes:
Copycat Dream Dinner Almond Chicken
Italian Chicken Rolls
Equipment
- 1 measuring cup
- 1 meat mallet
- Toothpics
- 1 baking sheet
- 2 shallow bowls or plate
Ingredients
- 8 boneless chicken breasts
- 8 thin slices of deli ham
- 4 sliced Provolone cheese halved
- 2/3 cup seasoned breadcrumbs I use my own Keto breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 cup milk
Instructions
- Flatten the chicken to about a 1/4 inch thickness.
- Place a slice of ham and a half slice of cheese on the flattened chicken breast. If the chicken is large, you can use more cheese to cover the chicken. More cheese is always OK.
- Tuck in the sides a little towards the center of the chicken, then roll up like you would an egg roll or burrito.
- Secure the chicken in place with some toothpicks.
- Place on a baking sheet until all the chicken is rolled.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese and parsley.
- Pour the milk into a separate bowl.
- Dip the chicken rolls in the milk, then roll in the breadcrumbs.
- At this point, you can wrap the rolls individually in plastic wrap and freeze for up to two months. If not, place the chicken on a greased baking sheet seam-side down.
- Spritz with cooking spray.
- Bake uncovered at 425 degrees for 25 minutes.
