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 PARM ROLLATINI
Rollatini gets a chicken parm makeover. We rolled chicken cutlets around mozzarella cheese, coated them in Parmesan breadcrumbs and baked them off in a light tomato sauce for a dish that's big on comfort. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
- Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
- Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
- Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 94 milligrams, Sodium 788 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
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
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 ROLLATINI
Try something new with dinner tonight with this Chicken Rollatini recipe! Top the chicken with salami, provolone and asparagus, roll it up and throw it in the oven with a tasty tomato sauce. Your family will love the combination of flavors in this Chicken Rollatini.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut each chicken breast horizontally in half to make 2 cutlets; place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness; sprinkle with pepper. Top with salami, provolone and asparagus; roll up tightly, starting at one short end of each cutlet. Secure with wooden toothpicks.
- Spread 1/2 cup pasta sauce onto bottom of 11x7-inch baking dish sprayed with cooking spray. Top with chicken; cover with remaining pasta sauce. Sprinkle with Parmesan.
- Bake 30 to 40 min. or until chicken is done. Remove and discard toothpicks before serving.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
CHICKEN ROLLATINI
I'm getting ready to try this one out on my boyfriend and his buddy... I hope they like it, because I know I will! Its relatively simple with just a few ingredients, not to frou-frou but not too bland either.
Provided by KateAtCollege
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
- Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
- Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
- In separate bowls, combine egg & milk; crackers & seasoning.
- In skillet/saucepan, heat the oil.
- Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
- Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
- Cook pasta as directed.
- Drain pasta, add peas and toss together.
- Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
- Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).
Nutrition Facts : Calories 1467.4, Fat 81, SaturatedFat 28.1, Cholesterol 235.6, Sodium 1612.1, Carbohydrate 108.8, Fiber 5.7, Sugar 5.2, Protein 71.6
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