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 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.
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
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 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
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
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
More about "chicken rollatina recipes"
CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE
From skinnytaste.com
Category DinnerCalories 195 per servingTotal Time 45 mins
- Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
- 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.
CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE - 2 SISTERS …
From 2sistersrecipes.com
4.5/5 (19)Total Time 25 minsCategory DinnerCalories 465 per serving
- Preheat oven to 425 degrees F (218.3 C). Spray a medium-size baking pan or baking dish with cooking spray. Set aside.
- Lay chicken cutlets between 2 sheets of wax paper or parchment paper and pat the chicken with a large spoon.
- In a dish, mix the bread crumbs with the grated cheese and parsley. In a second dish or bowl, pour the olive oil.
10 BEST CHICKEN ROLLATINI RECIPES | YUMMLY
From yummly.com
CHICKEN ROLLATINI WITH MUSHROOM MARSALA SAUCE — THE …
From the5tastestable.com
CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE
From skinnytaste.com
CHICKEN ROLLATINI - DIVALICIOUS RECIPES
From divaliciousrecipes.com
HERBED RICOTTA CHICKEN ROLLATINI - DIABETES STRONG
From diabetesstrong.com
CHICKEN ROLLATINI - CHICKEN RECIPES
From thebestchickenrecipes.com
10 BEST CHICKEN ROLLATINI RECIPES | YUMMLY
From yummly.com
CHICKEN ROLLATINI RECIPE (VIDEO) | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CHICKEN ROLLATINI – STUFFED WITH RICOTTA AND SPINACH
From laughingspatula.com
ALLRECIPES
CHICKEN ROLLATINI | A WICKED WHISK
From awickedwhisk.com
CHICKEN ROLLATINI RECIPE - CHISEL & FORK
From chiselandfork.com
You'll also love