Best 4 Italian Chicken Rollatini Recipes
Indulge in the culinary masterpiece that is Italian chicken rollatini, where tender chicken breasts are meticulously rolled and stuffed with a delectable filling of spinach, cheese, and sun-dried tomatoes, all bathed in a luscious tomato sauce. This dish is a symphony of flavors and textures, with the juicy chicken, savory filling, and tangy sauce creating a delightful harmony in every bite. Prepare to embark on a taste sensation journey as we delve into a collection of mouthwatering Italian chicken rollatini recipes. From classic renditions to innovative variations, these recipes cater to every taste and preference, ensuring a memorable and satisfying dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
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 ROLLATINA
My favorite restaurant in NYC wouldn't give me their recipe for this dish, but I think I've come pretty close! I hope you enjoy my version of my favorite dish!
Provided by Aimes
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a bowl.
- Lay pounded chicken breasts on a work surface; spoon 2 tablespoons cheese mixture into the center of each chicken breast. Roll chicken around cheese and secure with a toothpick. Repeat with remaining chicken breasts. Place rolled chicken into a 9x13-inch glass baking dish. Spread mushrooms around chicken and pour white wine and lemon juice over the top. Scatter 1/2 of the butter over chicken and sprinkle remaining mozzarella cheese and Parmesan cheese over the top.
- Bake in the preheated oven until chicken is no longer pink in the middle and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir remaining butter into pasta. Ladle pasta into bowls, place chicken over pasta, and spoon pan juices over the top.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 59.7 g, Cholesterol 92.2 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.9 g, SaturatedFat 6.2 g, Sodium 282.7 mg, Sugar 4.2 g
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
Tips:
- Use thin chicken breasts: This will help the rollatini cook evenly and prevent it from drying out.
- Pound the chicken breasts until they are very thin: This will make them more pliable and easier to roll.
- Season the chicken breasts with salt and pepper: This will help to enhance their flavor.
- Use a variety of fillings: You can use anything from spinach and cheese to sun-dried tomatoes and artichokes.
- Roll the chicken breasts tightly: This will help to keep the filling inside.
- Sear the chicken breasts in a hot skillet: This will help to brown them and seal in the juices.
- Bake the chicken breasts in a preheated oven: This will help to cook them through and melt the cheese.
- Serve the chicken breasts with your favorite sauce: You can use a simple tomato sauce, a creamy Alfredo sauce, or even a pesto sauce.
Conclusion:
Italian chicken rollatini is a delicious and versatile dish that can be made with a variety of fillings. It is a great way to use up leftover chicken, and it is also a popular dish to serve at parties or potlucks. With a little planning, you can easily make this dish at home. So next time you are looking for a new and exciting way to cook chicken, give Italian chicken rollatini a try!
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