CHICKEN ROLLATINI WITH DITALINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
- Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
- Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
- Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
- Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.
SPINACH-ARTICHOKE ROLLATINI
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
- Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
- Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
- Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
- Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.
FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
- On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
- Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
- Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
- Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.
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 WITH CHEESE, HAM & SPINACH
Adapted from Robin Miller's Quick Fix show, this is more fussy than her usual recipes but still not terribly complicated and very delicious. You absolutely can use any kind of soft cheese you like, such as Alouette with herbs or perhaps even soft cream cheese with chives. Serve with a salad or a bright green veggie and a side of lightly buttered pasta noodles.
Provided by HeatherFeather
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F and coat a large baking pan with cooking spray.
- Arrange chicken breasts on a flat surface. Top each piece of chicken with ham.
- Mix together spinach and goat cheese and spread over ham.
- Starting from the shorter end, roll up chicken and secure with wooden picks.
- Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat.
- Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so) in a large skillet over medium-high heat.
- Add chicken rolls and cook until golden brown on all sides, just a few minutes per side.
- Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through.
- Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.
Nutrition Facts : Calories 400.2, Fat 14.2, SaturatedFat 7.5, Cholesterol 107.1, Sodium 1205.5, Carbohydrate 23.2, Fiber 2.2, Sugar 2.7, Protein 42.8
CHICKEN ROLLATINI WITH SPINACH & SUN DRIED TOMATOES
Always looking for a new way to make chicken and since I love spinach, chicken and sun dried tomatoes I thought what better way than to put them all together.
Provided by Dizdezi
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cook spinach on stove top with olive oil and minced garlic.
- Add sun dried to spinach and saute together about 2 minutes.
- Add mushrooms and bacon to sun dried tomatoes and spinach mixture and mix together.
- Roll out chicken cutlets and spread mixture on and roll up and put toothpick in to hold together.
- Mix breadcrumbs with grated cheese and roll chicken in breadcrumb mixture.
- Line baking sheet with chicken, spray with olive oil cooking spray and cook for about 10-15 minutes then flip over for another 10-15 minutes.
Nutrition Facts : Calories 471, Fat 24.8, SaturatedFat 6.8, Cholesterol 104.4, Sodium 648.2, Carbohydrate 21.6, Fiber 3.1, Sugar 2.1, Protein 40.7
VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE
Steps:
- Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
- Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
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
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
NIKKI'S LASAGNA ROLLATINI
*NOTE:Recipe has been updated and fixed since the first review.** Like lots of people I had been seeing the commercial for Olive Garden's new dish, the Lasagna Rollatini with Fontina cheese sauce and wanted to try it soo bad. For those that haven't, a rolled up lasagna noodle stuffed with four cheeses and spinach, oven backed with a white cheese sauce with tomatoes and spinach. But like most times, i just haven't had time to go and try it. So after doing a lot of searching through ideas, I came up with my own Copycat version. My husband doesn't even want to try it now, saying it wouldn't have anything on this recipe! But he can be a little biases. :-) Let me know. Also, this makes a lot so can easily be halved, especially if you want to have some breaded chicken with it. This makes A LOT!
Provided by Lil Miss Nikki
Categories One Dish Meal
Time 1h10m
Yield 16 Lasagna Rolls, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350°F).
- Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
- Combine the rest of the lasagna roll ingredients until combined in a large bowl.
- Lay out a noodle on a clean, dry surface.
- Place a layer of cheese mixture down the noodle, making sure not to over stuff.
- Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
- Set to the side.
- Sauce: In a saute pan, heat olive oil over medium low heat.
- Squeeze out roasted garlic paste and let it cook for about 1 minute.
- Add butter.
- Once melted, mix in flour, making a roux, cooking for about 1 minute.
- Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
- Add in heavy cream, letting it absorb the flavors for about a minute.
- Then add the cheese, stirring until melted.
- Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
- Season with salt and pepper and add parsley.
- Let simmer for about 5 minutes.
- Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
- Serve and enjoy!
More about "spinach and cheese veal rollatini food"
CHICKEN PARM ROLLATINI RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA FOOD
From wikifoodhub.com
CHICKEN ROLLATINI RECIPE | RECIPES.NET
From recipes.net
SPINACH ROLLATINI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE PERFECT CHICKEN ROLLATINI - MACHEESMO
From macheesmo.com
VEAL ROLLATINI - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
SPINACH & CHEESE VEAL ROLLATINI RECIPE | YUMMLY
From pinterest.com
CHICKEN ROLLATINI RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN ROLLATINI WITH HAM CHEESE AND SPINACH - 2 SISTERS …
From 2sistersrecipes.com
EGGPLANT ROLLATINI WITH SPINACH AND CHEESE FILLING RECIPE
From ifood.tv
CHICKEN SPINACH PARMESAN ROLLATINI - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE RECIPE | RECIPES.NET
From recipes.net
3 CHEESE AND SPINACH CHICKEN ROLLATINI | RECIPES, CHICKEN ROLLATINI, …
From pinterest.ca
SPINACH AND CHEESE VEAL ROLLATINI – RECIPES NETWORK
From recipenet.org
CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE
From skinnytaste.com
CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
ASIAGO SPINACH & MUSHROOM CHICKEN ROLLATINI - WILL COOK FOR …
From willcookforsmiles.com
ZUCCHINI ROLLATINI WITH SPINACH AND CHEESE | RECIPE | ROLLATINI ...
From pinterest.ca
10 BEST STUFFED ROLLS OF VEAL RECIPES - YUMMLY
From yummly.com
CHICKEN SPINACH ROLLATINI - MADE HOME
From madeinaday.com
CHICKEN ROLLATINI WITH SPINACH AND MOZZARELLA – FOOD CONTRIBUTOR
From organizeyourstuffnow.com
SPINACH AND CHEESE VEAL ROLLATINI | RECIPE | VEAL ROLLATINI, VEAL ...
From pinterest.co.uk
SPINACH AND RICOTTA CHICKEN ROLLATINI – FRESCOBENE FOODS
From frescobene.com
CHICKEN ROLLATINI WITH MUSHROOM MARSALA SAUCE - THE 5 TASTES TABLE
From the5tastestable.com
CHICKEN ROLLATINI WITH SPINACH AND MOZZARELLA - MY RECIPE MAGIC
From myrecipemagic.com
CHICKEN ROLLATINI - DIVALICIOUS RECIPES
From divaliciousrecipes.com
VEAL ROLLATINI RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
ZUCCHINI ROLLATINI WITH SPINACH AND CHEESE | RECIPE | ROLLATINI ...
From pinterest.ca
CHICKEN ROLLATINI RECIPE WITH SPINACH - ALL INFORMATION ABOUT …
From therecipes.info
10 BEST CHICKEN ROLLATINI RECIPES | YUMMLY
From yummly.com
CHICKEN ROLLATINI RECIPES - FOOD NEWS
From foodnewsnews.com
SKINNY EGGPLANT ROLLATINI WITH SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love