Fast, easy and delicious recipe for gluten free chicken rollatini; a perfect dish for a busy evening.

Hello, friends!

Can you believe Thanksgiving is only three days away? I’m rushing to put the finishing touches on an extra special Thanksgiving post for you all filled with lots of gluten-free ideas for your Thanksgiving feast.

But first I have to share this recipe because it’s amazing and you’re going to love it.

It was the perfect dish for a very busy evening the other day when I was knee-deep in holiday preparations and needed to serve up something quick, easy, and delicious.

Seriously, this elegant dish really only takes fifteen minutes to prepare and ten minutes in the oven.

It’s inspired by my Gluten Free Eggplant Rollatini which is stuffed with ricotta cheese and the baked low carb Eggplant Rollatini Bolognese, but I decided to put a new twist on it with chicken.

This gluten free Chicken Rollatini features a deliciously stuffed center, this time, filled with melty Swiss cheese.

My daughter, Nicole, is studying Italian and informed me that in Italy it would be called “Involtini di Pollo.” Yum, sounds so very sophisticated.

With its rich, cheesy filling and bold flavors, this Chicken Rollatini is just one of many Italian-inspired dishes in my collection, where you’ll discover even more delicious recipes with flavorful twists on classic favorites.

Now that you’ve got the idea, let’s talk about what you’ll need to make this Chicken Rollatini. It’s a pretty simple list, and I bet you’ve already got some of these ingredients on hand!

Ingredients

For the Chicken:

Chicken scallopini (This is thinly sliced chicken, which makes it super tender. If you don’t have scallopini, no worries—you can use regular chicken breasts cut in half or thirds, but you’ll need to pound them thin with a meat mallet to tenderize them. This ensures they cook evenly and are easier to roll.)

Seasonings:

Salt, pepper, garlic powder, and paprika to enhance the taste.

The Cheesy Filling:

Swiss cheese

For the Coating:

Gluten Free All Purpose Baking Flour for dredging so the egg wash will stick.
Egg wash: A beaten egg and milk help the breadcrumbs to adhere to the chicken.
Gluten-free Panko bread crumbs: I have used Aleia’s Italian breadcrumbs to add extra flavor. Ian’s gluten free panko breadcrumbs are good, too.

For Cooking:

Extra virgin olive oil and butter for shallow frying.

For Toppings:

Italian Red Sauce: homemade or jar
Fresh parsley
Parmesan cheese

Instructions

*Free printable recipe card is available at the end of the post.

My Involtini di Pollo (or Chicken Rollatini, as I called them) are made with beautifully thin chicken scallopini, lightly seasoned with salt, pepper, and garlic powder.

Carefully, I rolled up each piece of chicken with a slice of Swiss Cheese in the center.

Then, I arranged three small bowls on the counter. In the first, I mixed half a cup of gluten-free flour with paprika, salt, pepper, and garlic powder. In the second, gluten-free breadcrumbs with salt, pepper, and garlic powder. Yes, garlic powder might be a secret ingredient here. 😉 And, finally, in the last bowl, I whisked an egg together with one tablespoon of milk.

Now we’re coming to the fun part.

Each little chicken roll gets dredged first in the flour, then in the egg and milk, and lastly in the breadcrumbs. Next, I cooked the rolls in a skillet for three minutes on each side with a little butter and oil until they were golden.

Finally, I popped them in the oven where they baked for ten minutes.

And they’re ready to devour! Ecco gli Involtini di Pollo!

Nicole covered the rolls in some of my homemade Italian red sauce and gently sprinkled them with Parmesan cheese and parsley. She exclaimed, “Sono buonissimi!”

Serving suggestions

Chicken Rollatini pairs well with a variety of vegetables and salads, such as sautéed broccoli with garlic or a light salad with sugar-free apple cider vinaigrette.

Also, you can serve it with gluten free pasta, rice, sheet pan rosemary sweet potatoes and mushrooms, or sheet pan potatoes and green beans for a more hearty meal.

Pro Tips and Recipe Notes

Make sure to prep all of your ingredients before you start cooking because this dish comes together fast.
Many variations of add-ins for Chicken Rollatini include spinach, mushrooms, prosciutto, or herbs like basil and oregano. You can also mix in a little ricotta cheese or cream cheese for extra richness.
Leftover rollatini can be stored in an airtight container in the fridge for up to four days. To freeze after cooking, let the rollatini cool, then store it in an airtight container. It will keep in the freezer for up to 3 months.

I love when cooking turns into an impromptu foreign language lesson. 😉 And I also love how the beautiful red sauce and the green parsley give this dish a dash of Christmas colors, making it perfect for a quick and festive holiday dinner.

Buon Appetito!

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