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Chicken Rollatini with a Sicilian Twist
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main
Cuisine: Italian
Servings: 6 people
Author: Christine | Mid-Life Croissant
  • 6 -8 thin chicken cutlets about 3 to 4 ounces each
  • 1 14 oz can of artichoke hearts
  • 1/4 cup of black olives I used kalamata
  • 1 tablespoon of capers
  • 1/2 cup ricotta cheese
  • 1/4 cup grated parmigiano reggiano
  • 1 egg beaten
  • 2 eggs beaten with a splash of milk in a shallow bowl
  • 1 cup Panko bread crumbs in a shallow bowl I used gluten free
  • 1 jar RagĂș Old World Style no sugar added tomato sauce
  • salt and pepper to taste
  1. Preheat oven to 400 degrees. Lightly brush a baking dish with olive oil.
  2. Pulse artichokes, olives,and capers in a food processor until fairly well combined.
  3. Add 1/2 cup of the artichoke mixture to a bowl with the ricotta, parmigiano reggiano and egg. Stir to combine.
  4. Lay chicken cutlets flat on a plastic cutting board. Spread 1 to 2 tablespoons of the artichoke/cheese mixture in a thin layer on top of each cutlet. Then gently roll the cutlet and leave seam side down.
  5. Roll the chicken in the egg mixture, then in the bread crumbs and arrange in a baking dish, still seam side down.
  6. Bake 25 minutes. Remove from oven, spread the RagĂș tomato sauce on top and in between the rollatinis.
  7. Bake for 5 more minutes.
  8. Serve with pasta and a green salad.