Chicken and Parma Ham Involtini

Steps

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1. 1
   Slice the chicken breasts into thin cutlets (if using a whole breast, slice and pound thin, or purchase pre-sliced). They should not be too thick.
   ▶ ≈0:50
2. 2
   Place some Parmigiano Reggiano on each chicken slice to help it adhere slightly.
   ▶ ≈1:04
3. 3
   Add some rosemary on top—you can keep the leaves whole or chop them as preferred.
   ▶ ≈1:28
4. 4
   Layer on Parma ham—use at least two slices per chicken cutlet. Add a bit more Parmigiano Reggiano.
   ▶ ≈1:47
5. 5
   Carefully roll the chicken and filling from one end, then thread two long wooden skewers through the roll to create a skewer-like shape.
   ▶ ≈2:17
6. 6
   Lightly brush olive oil on the bottom of a baking pan and place the skewers on it. Lightly sprinkle with salt (the cheese and ham already provide saltiness).
   ▶ ≈2:43
7. 7
   Drizzle olive oil over the skewers, sprinkle with a little salt, Parmigiano Reggiano, and breadcrumbs.
   ▶ ≈3:25
8. 8
   Bake in a 200°C static oven for 20–25 minutes (longer if the chicken is thicker), then use the grill function to quickly brown to golden.
   ▶ ≈4:06
9. 9
   Remove from the oven and let cool slightly, then carefully remove from the skewers or serve as is.
   ▶ ≈4:19