• 750 kcal
• 43 kcal
• 595 kcal
Dry white wine
• 45 kcal
• 0 kcal
Extra virgin olive oil
• 0 kcal
a few strands
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
the chicken rolls I am a second course of simple and tasty meat, a great classic of Italian cuisine. Quick and easy to make, they require the slices of chicken breast, beaten thinly with a meat mallet, to be stuffed with cooked ham And Provolone; rolled up like a roulade and sealed with wooden sticks, they are then cooked in a pan with a base of garlic, rosemary and oil. The result is a succulent and tender dish with a racy heart, also perfect for children or for a last minute meal.
the baking base, thanks to the melted cheese that comes out of the roll, it will be creamy and velvety, excellent for making the rolls themselves once served or for making the shoe at the end of dinner. Filling can be done with dried meat And cheeses to your taste, knowing that those with stringy or soft curds are best suited to this type of preparation. You can replace the slices of chicken breast with those of turkey, for an equally delicate and light result.
You can also add gods dried tomatoes, olives or vegetables. If you prefer, for an even richer and more enjoyable version, you can bread the buns with egg and breadcrumbs and then fry them in lots of warm seed oil: you will feel this goodness. Serve them with baked potatoes and a side of vegetables, then bring them to the table for a good time. family lunch: they will conquer everyone. Find out how to prepare them by following our recipe step by step.
How to make chicken rolls
Take each slice of chicken and place it on a sheet of baking paper, spread out well (1).
Cover with another sheet and refine the slices with a meat mallet (2).
Arrange the slices of meat on a cutting board (3).
Stuff the chicken slices with those of cooked ham, leaving a few mm of space on each side (4).
Add the sliced cheese (5).
Roll the chicken breast slices to form even rolls (6).
Seal the ends of the rolls with two wooden sticks (7).
In a low-sided saucepan, pour a drizzle of oil, brown the garlic and place the rolls on it (8).
Brown the rolls over high heat for a few minutes (9).
Also add the rosemary (10).
Deglaze with the white wine (11) and continue cooking.
Let the wine evaporate, bring the baking rolls to medium heat with the lid closed (this will take about 20 minutes), adding a few tablespoons of water if necessary (12). Season with salt and pepper.
Serve the chicken rolls, garnishing the dish with the cooking juices (13).
Chicken rolls can be stored in the refrigerator, in a special airtight container, to 2 days. They can be frozen raw for 1 to 2 months.