INVOLTINI DI POLLO ALLA SALVIA (CHICKEN ROULADES WITH SAGE)
A recipe from the blog Bellalimento (Be patient while crisping your bacon, you'll want that nice texture and crunch on the outside.)
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.
- Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.
- Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}.
INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)
Chicken breast rolls stuffed with ham and stuffing. It's from "The Little Dishes of Italy: Antipasti" by Julia Della Croce, which I found on the internet. It's described as an appetizer but I serve it as a main dish with a side dish such as spinach orzo.
Provided by cbandami
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F.
- Place each chicken breast half between two sheets of waxed paper.
- Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
- To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
- Meanwhile, in a skillet melt the butter over medium heat.
- Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
- Squeeze the excess stock from the bread; discard the stock.
- Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
- Place a slice of ham on each of the flattened chicken breast halves.
- Divide the bread stuffing between the two breasts, spreading it over the ham.
- Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
- Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
- Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
- Melt the butter with the olive oil in a skillet over medium heat.
- Meanwhile, dredge the chicken rolls in the flour and set aside.
- When the skillet is hot enough to make the chicken rolls sizzle, add them.
- Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
- Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
- Set the skillet aside for later deglazing.
- Pour the stock over the breasts, cover tightly, and place in the preheated oven.
- Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
- Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
- Remove the string and toothpicks and let stand for five to ten minutes.
- Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
- Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
- Add the wine and continue to simmer to evaporate the alcohol.
- Taste for salt.
- Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.
INVOLTINI DI MANZO
Another great find from Giada De Laurentiis. Juicy and scrumptious. Rouladen Italian style. There is really no need to serve potatoes or other starch with this. I just served an appetizer of mozzarella, tomato and basil to start with. Truly heavenly.
Provided by Berliner Goere
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauté carrots, onion and garlic in 1 tbsp oil and 1 tbsp butter until carrots are tender. Season with salt and pepper and remove from heat. Let cool slightly, then stir in parmesan.
- Season beef with salt and pepper. Place 2 tbsp of carrot mix in the middle of the wider end of each beef slice. Roll up slices starting at the wide end and tucking in the sides to enclose filling. Secure end with poultry laces or toothpicks.
- Heat the remaining oil and butter over medium-high heat. Lightly dredge the beef rolls in flour. Add to pan and brown on all sides. Add the wine and scrape up the browned bits on the bottom. Carefully stir in the tomatoes and add the bay leaf. Cover and simmer until beef is cooked through about 5 to 10 minutes. Transfer the beef rolls to a plate and let rest.
- Stir the peas and prosciutto into the sauce in the pan and simmer until the peas are heated through and sauce has slightly reduced. Season to taste.
- Remove picks from beef rolls and drizzle the sauce over the rolls.
Nutrition Facts : Calories 336.9, Fat 23.4, SaturatedFat 7.8, Cholesterol 26.3, Sodium 388.9, Carbohydrate 21.1, Fiber 4.8, Sugar 5.6, Protein 8.5
SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)
Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
- In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
- Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
- Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Nutrition Facts : Calories 806.7, Fat 56.9, SaturatedFat 15.9, Cholesterol 249.5, Sodium 456.4, Carbohydrate 4.4, Fiber 1.6, Sugar 0.5, Protein 59.3
CHICKEN LIVERS WITH SAGE
Make and share this Chicken Livers With Sage recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken livers with sage,salt and pepper,set aside.
- Heat butter in a skillet over medium hight heat until hot.
- Add prosciutto and cook 1 minute.
- Stir in chicken livers,cook 5-6 minutes,stirring constantly.
- Add wine.
- Bring to a boil,reduce heat and simmer 3 minutes.
Nutrition Facts : Calories 248.6, Fat 17.1, SaturatedFat 9.1, Cholesterol 422.9, Sodium 454, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 19.5
BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)
Make and share this Braciola - Braciole Di Pollo (Chicken With Prosciutto) recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time P1DT12h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven 450 degrees F.
- Lay chicken on flat surface season with salt and pepper.
- place slices of ham over breasts until all is used.
- in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
- layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
- place in foil pouches and bake 15-20 minutes in shallow pan.
- make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
- add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
- when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.
Nutrition Facts : Calories 164.1, Fat 4.6, SaturatedFat 2, Cholesterol 92.7, Sodium 466.3, Carbohydrate 11.2, Fiber 2.8, Sugar 5.7, Protein 19.9
VINO ALLA SALVIA (SAGE WINE)
this sounds sooo good and different! posted for World Tour II Italian. this is a traditional Italian drink, from theitalaintaste.com
Provided by Jessica K
Categories Beverages
Time 10h5m
Yield 1 bottle, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Open wine bottle. Add the sage leaves into the bottle of wine, close the bottle and let sit at room temperature for 8-10 hours.
- strain the wine and chill for at least 6 hours before serving.
- Add a strip of lemon zest in every glass and pour in the wine.
- That's it!
- cook time reflects sit time.
Nutrition Facts : Calories 146.6, Sodium 10.3, Carbohydrate 2.9, Protein 0.4
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