Stuffed Chicken Rolls with Ham and Cheese
Juicy chicken cutlets rolled with savory ham and tomato, seared until golden, then simmered in rich tomato sauce and topped with stretchy melted mozzarella. An easy one-pan dinner that feels special yet comes together quickly.
Equipment
- 1 | cutting board |
- 1 | Sharp knife |
- 1 | Large nonstick skillet | with lid
- 1 | Box grater | for tomato
- 1 | Spatula or tongs | for turning
Ingredients
- 2 | large | chicken breasts | sliced into cutlets
- 1 | tsp | salt | or to taste
- 0.5 | tsp | black pepper | freshly ground
- 4 | slices | deli ham |
- 1 | large | ripe tomato | plus extra for grating
- 2 | tbsp | olive oil |
- 1 | cup | tomato puree | or grated tomato
- 1 | tsp | dried herbs | oregano or Italian mix
- 1 | cup | shredded mozzarella cheese |
Instructions
- Slice chicken breasts horizontally into thin cutlets.
- Season both sides of the cutlets with salt and pepper.
- Top each cutlet with a slice of ham and small tomato pieces, then roll tightly.
- Heat olive oil in a large skillet over medium heat.
- Sear the rolls on all sides until golden brown.
- Add tomato puree or grated tomato and sprinkle with dried herbs.
- Cover and simmer until chicken is cooked through.
- Top with shredded mozzarella and cook until melted and stretchy.
- Serve immediately while hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered skillet with a splash of water or sauce.
Assemble rolls ahead and refrigerate up to 24 hours before cooking.
Use turkey ham or provolone for simple variations.
Reheat gently in a covered skillet with a splash of water or sauce.
Assemble rolls ahead and refrigerate up to 24 hours before cooking.
Use turkey ham or provolone for simple variations.