These yummy chicken roll ups are seasoned with garlic, packed with prosciutto, creamy provolone and fresh basil, grilled to perfection, and served with pasta, red sauce, and a garlicky Caesar salad. Hello, summer!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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These stuffed chicken roll-ups are the best things ever. They are fantastic to prep ahead and then throw on the grill whenever you’re ready to eat.
Packed with flavor, we add prosciutto and provolone with basil to the center of some chicken breast cutlets. Season them up and grill them!
It’s pretty easy, and I think it looks fancy enough to serve company. My family loves them for a weeknight meal!
We love stuffed chicken recipes, try my Chicken Cordon Bleu for a similar (but different) meal. This one is covered in panko or regular bread crumbs for a crispy crunchy crust.
Can I bake these?
We use our grill to get those delicious flavors infused with a little smoke and char, but you can easily switch it up and bake in the oven in a greased baking dish with a rack, or use an air fryer. They typically need 20-30 minutes baking time depending on thickness. Use a meat thermometer to ensure doneness.
Why you’ll love this recipe:
- Incredibly easy dinner to make ahead, and super impressive looking when you cut them open. Make them on a Sunday to help you out during busy weeknights.
- Adaptable. This is a great recipe to adjust to what you have on hand. Use mozzarella cheese and a slice of ham instead of provolone and prosciutto. Use spinach instead of basil for the pop of green. You can use cheddar cheese or even a few tablespoons of cream cheese or ricotta if you prefer.
Frequently Asked Questions
What kind of chicken is best to use for roll ups?
Boneless, skinless chicken breasts tend to work best as they can be pounded thin and rolled easily.
How thin should I pound the chicken?
Aim to pound the chicken to around 1/4 inch thickness so it will roll up nicely without being too thin and tearing.
What fillings go well in chicken roll ups?
Popular fillings include cheese, spinach, bacon, sun-dried tomatoes, pesto, ham and various vegetables.
Do I need toothpicks to hold the roll ups together?
I use kitchen twine, but if you don’t have any – secure with a toothpick to secure the rolled up chicken can help it keep its shape, especially while cooking.
The Best Side dishes for Chicken Roll Ups
A good salad goes with these. Try my Arugula Salad with Lemon Vinaigrette, or opt for a simple Garden Salad. Go for some roasted broccoli or some roasted asparagus if you are in the mood for hot sides.
Make some twice baked potatoes, serve with pasta with homemade marinara sauce or rice for some starch on the side.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Cooked leftover chicken roll ups can be stored in an airtight container in the refrigerator for 3-4 days.
Let them cool completely before refrigerating. Don’t leave them at room temperature for more than 2 hours.
You can store the roll ups whole or slice them before refrigerating for easy reheating.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken breasts. You can buy them as chicken cutlets, or simple slice chicken breasts lengthwise to form the cutlets. Pound them out (put them in a zip lock bag or cover with plastic wrap) and smack with a rolling pin to get even thickness.
- Seasonings. Keeping it simple, I do salt, pepper and garlic powder.
- Fillings: Prosciutto, provolone Cheese, fresh basil.
How to make Chicken Roll Ups on the grill
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep the chicken
Pound the chicken breasts out until they are about a quarter inch thick.
Season the chicken, and lay out on the counter.
Stuff the chicken
Layer meat, cheese and basil over each cutlet.
Roll up and tie
Roll up along the short edge and tie together with kitchen twine or use toothpicks.
Cook chicken (grill or bake)
Preheat the grill to medium high.
Grill the chicken over medium heat, with the lid closed unless turning, until brown/gold on all sides, about 12-15 minutes, turning every 3 minutes. Remove from the grill and let rest for 5 minutes.
Remove the twine from the chicken pieces before serving.
More delicious grilling recipes:
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Grilled Chicken Satay Skewers (with Peanut Sauce). Chicken tenders marinated in a homemade satay marinade threaded on skewers and grilled to perfection.
- Roasted Garlic & Black Pepper Grilled Pork Kabobs. Get your grill and thrill the whole family with these Roasted Garlic & Black Pepper Grilled Pork Kabobs – ready super-fast, you’ll be the hero of the grill!
- Grilled Zucchini with Lime. This easy recipe makes a great side dish and is super fast!
- Best Homemade Beef Burgers (5 Ingredients!). this recipe will have you skip the drive-through and head home to chow down on these instead! Super easy, only 5 ingredients!
- Grilled Teriyaki Chicken. A very easy Teriyaki Marinade that makes chicken, pork, beef, or fish so flavorful. You are going to love making and eating this recipe!
- BBQ Grilled Ribs. These are a fabulous and family-friendly treat! Make this recipe for juicy, tasty grilled ribs and you’ll be a grill-hero!
- ALL GRILLING RECIPES
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Grilled Italian Chicken Roll-Ups
Ingredients
- 3 boneless skinless chicken breasts sliced lengthways to form 6 cutlets
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked pepper
- 4 slices prosciutto
- 4 slices provolone cheese (cut in half)
- 8 medium fresh basil leaves
- 2 tablespoons olive oil
Directions
Prep the chicken
- Pound 3 boneless skinless chicken breasts sliced lengthways to form 6 cutlets in a zip-lock bag, until they are around a quarter inch thick.
- Combine 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon cracked pepper in a small bowl, and use it to season the chicken.
- Lay the chicken breasts on the counter.
Stuff the chicken
- Lay prosciutto, provolone and basil on each one.4 slices prosciutto, 4 slices provolone cheese, 8 medium fresh basil leaves
Roll up and tie
- Roll them up, using the smallest point in the center.
- Tie 2 pieces of kitchen string around each piece to keep it together. Brush with 2 tablespoons olive oil.
Cook the chicken
- Preheat the grill to medium high.
- Grill the chicken over medium heat, with the lid closed unless turning, until brown/golden on all sides, about 12-15 minutes, turning every 3 minutes.
- Remove from the grill and let rest for 5 minutes.
Serve
- Remove the twine from the chicken pieces before serving.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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