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This is of course based off my Steak and Prosciutto Roll Ups, except using chicken and with the addition of fried eggplant to really give it that similarity to the old Eggplant Parmigiana I used to love so much. These are made with my Homemade Passata and are awesome fun to get the kids helping out in the kitchen and more interested in their food.

These are made by layering flattened chicken with eggplant, proscuitto and parmesan cheese, then rolling, securing and cooking in a neat little roll up. You can secure with either string or toothpicks, although toothpicks are generally easier, more convenient and much more fun for kids. My son always has awesome fun spearing these with the toothpicks! It’s great for kids with sensory issues because it gets them getting their hands dirty and touching the food easily, since making them is just like a fun game.

The Chicken Eggplant Prosciutto Roll Ups are then seared in a pan after rolling, then finished in the oven with the sauce to make a truly delicious meal. The kids can have fun watching them sear in the pan and then pouring the sauce over the Chicken Eggplant Prosciutto Roll Ups before they go in the oven.

You can eat these as is which is what we do, or serve them over your favourite pasta replacement. Zoodles would be brilliant with these but some other great options are spaghetti squash, shredded raw cabbage, or konjac noodles. A sprinkle of parmesan cheese on top to finish the dish and you’ve got a great meal! The majority of the carbs here will be from the sauce, so you can always just have less sauce to keep the carbs lower as the serving is quite generous.

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Chicken Eggplant Prosciutto Roll Ups

Flattened chicken layered with fried eggplant and prosciutto, covered in homemade tomato pasta sauce and then finished in the oven.

Course Dinner, Lunch, Main Course

Cuisine Gluten Free, Grain Free, Indian, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword chicken eggplant prosciutto roll ups, gluten free chicken recipes, homemade tomato sauce, keto chicken recipes, keto kids, keto tomato sauce, lchf chicken recipes, lchf tomato sauce, low carb chicken recipes, low carb kids, low carb nikki, low carb tomato sauce, sugar free tomato sauce

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 930kcal

Ingredients

8 chicken thigh fillets
1/2 eggplant, sliced into 8 slices lengthways
8 slices prosciutto
1/2 quantity Homemade Passata
4 tbsp fresh grated parmesan
optional grated parmesan to serve
1/2 cup thickened cream/heavy whipping cream
4 tbsp olive oil
100 g butter

Instructions

Heat half the butter and olive oil in a pan over medium high heat. Fry eggplant slices until nicely coloured on both sides and cooked.
Pound thigh fillets with a meat mallet to get a bigger piece easier for rolling.
Line a chicken thigh with 1 piece of eggplant, 1 piece of prosciutto and then sprinkle with ½ tablespoon of parmesan.
Roll up and secure with toothpicks or kitchen string. Repeat with remaining chicken.
Heat remaining butter and olive oil in frying pan over high heat and sear chicken roll ups. Remove to a roasting dish or similar.
Add in homemade passata, turn chicken to coat and spread passata evenly. Bake in the oven at 200C for 20 minutes. Remove and take out chicken to a plate and remove toothpicks or string.
Add cream to sauce in roasting dish and mix well to combine. Add back chicken and carefully turn to coat evenly.
Divide chicken and sauce between 4 plates and top with more parmesan cheese. You could serve this with a side but I find the chicken roll ups and sauce filling enough on their own!