Goat Cheese, Prosciutto and Red Pepper Chicken Rollatini

Fast, easy and delicious, this one-pot meal from our partner Dan Pelosi (@grossypelosi) is a serious upgrade to weeknight chicken night that the entire family will love. Chicken breasts are lightly breaded and then wrapped around prosciutto, red pepper and goat cheese, then they are nestled together in a Dutch Oven and baked together until crispy and juicy.

6 chicken breasts

Salt

Freshly cracked black pepper

4 eggs

1 cup flour

1 cup breadcrumbs

1 cup grated parmesan cheese

6 slices prosciutto

16 ounces roasted red peppers

4-ounce log goat cheese, cut into 6 pieces

2 tablespoons olive oil, plus more for drizzling

Preheat oven to 400°F.

Place the chicken breasts on a sheet pan and cover with plastic wrap. Use a mallet or rolling pin to pound the chicken breast to about 1/4-inch even thickness. Season all over with salt and pepper and set aside.

Whisk the eggs in a medium mixing bowl. Place the flour in a shallow dish or plate. In another shallow dish or plate, combine the breadcrumbs and parmesan cheese. To bread the chicken, dredge each piece in the flour to coat all over, then dip into the egg mixture. Allow excess egg to drip off and then place in the breadcrumb mixture. Gently press breadcrumbs all over chicken to coat, pressing gently to adhere. Shake off any excess. Place the chicken breasts back on the sheet pan after breading. Top each chicken breast with one slice of prosciutto, 1-2 pieces of roasted red pepper, and 1 piece of goat cheese.

Coat the bottom of a Dutch Oven or large pot with 2 tablespoons olive oil. Roll the chicken breasts up into a spiral and nestle tightly next to each other in the pot with the rolled ends facing up. Drizzle the tops of the chicken with a drizzle of olive oil. Place pot in preheated oven and bake until chicken is cooked through and cheese is bubbling, about 50 minutes, removing the lid halfway through the baking time.