---
title: Cheesy Prosciutto Chicken Rollatini
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-prosciutto-chicken-rollatini-68d65583681e58ed6e5b31f8
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Italian
  - Comfort Food
  - Chicken
rating: 4.5
rating_count: 2200
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: The Florentine sauce gets rave reviews for its rich, savory taste, though some found the overall dish too salty from the prosciutto.
  - theme: Ease of prep
    text: Requires more prep work with chicken pounding and rolling, but many found it manageable and worth the effort.
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Prosciutto/cheesy-prosciutto-chicken-rollatini.avif"
---
Preheat oven to 425°F with rack on top position. Wash and dry all produce. While potatoes cook, trim and slice @zucchini{1%unit} crosswise into ½-inch-thick rounds. Halve, peel, and finely chop @shallot{1%unit}. Dice @tomato{1%unit} into ¼-inch pieces. Roughly chop @spinach{2%cups}. Quarter @lemon{1%unit}. Set aside @cream sauce base{2%tbsp}, @mozzarella cheese{½%cup}, @prosciutto{2%ounces}, and @chicken stock concentrate{1%pack}.

Pat @chicken cutlets{2%pieces} dry with paper towels and season all over with @salt{pinch} and @black pepper{pinch}. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Remove top plastic wrap, layer with prosciutto and mozzarella cheese, roll tightly, and secure.

Place rollatini seam-side down on a #large baking sheet{}. Toss zucchini on the opposite side with a drizzle of @olive oil{2%tbsp}, salt, and pepper. Roast on top rack until chicken is cooked through and zucchini is tender ~{15%minutes}.

Meanwhile, to a #medium pot{} with drained @potatoes{2%units}, add @butter{2%tbsp}, @garlic powder{½%tsp}, a pinch of salt, and pepper. Mash until smooth.

Heat a drizzle of @cooking oil{1%tbsp} in a #medium pan{} over medium-high heat. Add remaining shallot and cook, stirring occasionally, until softened and lightly browned ~{2%minutes}. Stir in cream sauce base and chicken stock concentrate diluted with water. Cook until thickened ~{3%minutes}.

Transfer rollatini to a cutting board and cut into 5-6 slices each.