ABBY'S CHICKEN ROLLATINI
Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
Provided by Kris McFadden
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
- In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 1.9 g, Cholesterol 134.1 mg, Fat 33 g, Fiber 0.1 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 842.7 mg, Sugar 0.7 g
CHICKEN ROLLATINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
- Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
- Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
Nutrition Facts : Calories 573 calorie, Fat 30 grams, SaturatedFat 8 grams, Sodium 711 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 53 grams
CHICKEN ROLLATINI ALFREDO
Steps:
- Preheat oven to 400 degrees. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with Olive Oil, then coat with bread crumbs. Arrange chicken on baking sheet and bake 25 minutes or until chicken is thoroughly cooked.
- Meanwhile, heat sauce in medium saucepan. To serve, spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over sauce. Serve, if desired, with hot cooked pasta or rice.
CHICKEN ROLLATINI
I found this delicious recipe in a BH&G magazine. It looked so good and easy to make and perfect for a family dinner. I have also made this for company as well as picky kids and I received raves from everyone. Don't let the steps scare you because they are all easy and it does not take that long to prepare once you get the...
Provided by Jeanne Gliddon
Categories Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Place the three chicken breasts on cutting board.
- 2. Cut chicken breasts in half.
- 3. Place one halved chicken breast in a 1 gallon plastic zip lock bag or something comparable. Do not zip bag closed.
- 4. Pound to 1/4 - inch thick. I used a mallet that worked very well.
- 5. Set aside pounded half and pound the other chicken breast halves.
- 6. Take one of the pounded halves and season to taste with salt & pepper.
- 7. Place 4 Salami slices or cover with Pepperoni slices on chicken. I used Turkey Pepperoni.
- 8. Place one slice of Provolone Cheese on Salami or Pepperoni.
- 9. Add 3 asparagus spears in center of breast.
- 10. Roll up and secure with toothpick(s). Repeat with the rest of the chicken. Oops! I forgot to take a picture so I'm showing the kind of pasta sauce you need to buy!
- 11. Spread 1/2 cup of Classico Sauce on bottom of an 11x7 or larger baking dish.
- 12. Place chicken in dish smooth side facing up.
- 13. Top with remaining sauce.
- 14. Sprinkle with shredded cheese. I used Parmesan and Jack Cheeses. Bake uncovered for 30 to 40 minutes or until chicken is done.
- 15. I made 5 servings. I sent two home with my sister and cooked three for my household. I had two asparagus spears left and just placed them in the baking dish with the chicken rolls. You can serve with a white rice, a wild rice, a pasta of your choice or quinoa. Enjoy!
CHICKEN ROLLATINI
Chicken rolled with mozzarella and proscuitto. Baked in white wine and covered with parmesan cheese. I found this online.
Provided by JohnP84
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
- In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Nutrition Facts : Calories 566.7, Fat 38.2, SaturatedFat 16.1, Cholesterol 145.5, Sodium 740.6, Carbohydrate 2.8, Sugar 1, Protein 47.9
CHICKEN SPINACH PARMESAN ROLLATINI
My spin on Chicken Parmesan...My family and I love this simple dish...there's nothing hard about it, and so, so tasty and satisfying...nothing better than your own simple sauce...I hope you try this delicious meal, and love it as much as we do... You can make this a low fat W/W dish, by using low fat ricotta, egg beaters, low...
Provided by Cassie *
Categories Pasta
Time 1h
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
- 2. Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes.
- 3. Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
- 4. In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
- 5. Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
- 6. Now, salt and pepper each piece.
- 7. On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
- 8. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
- 9. Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
- 10. Criss - cross cheese atop the sauce. Sprinkle with parsley.
- 11. Bake until cheese is melted and bubbling, about 3 more minutes.
- 12. Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!
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CHICKEN PARMIGIANA ROLLATINI - FOOD RECIPES EASY TO …
From mykitchenescapades.com
Estimated Reading Time 3 minsCalories 406 per serving
- 1. Preheat oven to 450 degrees and lightly spray a baking dish with non-stick spray. Lay one chicken breast on a cutting board with what would have been the skin side up. Place your hand on top, and using a chef’s knife, cut the breast down the middle being sure to stop before cutting all the way through. Open the breast so the cut surface is exposed, cover with plastic wrap and lightly pound the chicken to an even thickness. Season both sides of the chicken well with salt and pepper. Repeat with remaining breasts.
- 2. In a medium sized bowl, combine the ricotta, spinach, half of the mozzarella, half of the parmesan, garlic and 1 egg. Add 1/2 tsp salt and 1/4 tsp of pepper to the mixture. Evenly divide and spread the filling on the inside cut side of the chicken. Roll up the chicken and place it seam side down on the work surface.
- 3. On a plate, mix together the bread crumbs and the remaining parmesan cheese. Place your 2 beaten eggs with the dash of milk in a small bowl. Dip each breast first in the eggs, then roll them into the breadcrumbs to coat. Place them on your greased baking dish seam side down.
- 4. Bake for 25 minutes. Remove from the oven and top with marinara sauce and remaining mozzarella cheese. Bake for another 3-4 minutes. Serve with marinara sauce
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- Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
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